Vegan bakewell tart

Name: Vegan bakewell tart
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Cuisine: British
Ingredients: 250 g / 2 cups plain flour; 50 g / ¼ cup caster (superfine) sugar; ½ tsp fine salt; 125 g / 4.4 oz vegan butter, I used Naturli; 30 ml / 2 tbsp cold vodka (or more iced water); iced water; 50 g / ¼ cup vegan butter (or oil), melted & cooled; 130 g / heaped ½ cup raspberry jam; 100 g / ½ cup caster sugar; 60 ml / ¼ cup aquafaba (chickpea brine); ½ tsp almond extract; 10 ml / 2 tsp vanilla extract; 150 g / 1½ cups almond meal OR finely ground almonds; ½ tsp baking powder; 15 g / 2 tbsp plain flour; 100 g / 3.5 oz fresh (or frozen) raspberries; 20 g / handful of flaked almonds

Instructions

Prep:40minCook:1h

Vegan bakewell tart is an eggless and dairy free take on this classic British dessert - shortbread pastry filled with raspberry jam, an almond frangipane and fresh raspberries.

Updated at: Sat, 20 Jun 2026 15:52:07 GMT