Vegan Cherry Bakewell
Indulge in the delightful flavors of a **Vegan Cherry Bakewell**, a plant-based twist on a beloved British classic. This elegant dessert combines a buttery vegan shortcrust pastry, a layer of luscious cherry jam, and a rich almond frangipane filling, finished with a sprinkle of golden flaked almonds. Perfectly suited for vegans, the recipe uses innovative ingredients like flaxseed meal for binding and almond milk for creaminess, delivering all the traditional taste with none of the dairy or eggs. Ideal for afternoon tea or as a show-stopping treat for gatherings, this bake is easier than you might think to prepare, with simple steps and just 70 minutes from start to finish. Serve warm or at room temperature for a deliciously indulgent experience that will delight your guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g all-purpose flour
- 50 g icing sugar
- 150 g vegan butter
- 2 tbsp cold water
- 100 g ground almonds
- 100 g caster sugar
- 50 ml almond milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tbsp flaxseed meal
- 3 tbsp water
- 5 tbsp cherry jam
- 25 g flaked almonds
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a tart tin.
In a mixing bowl, combine the all-purpose flour and icing sugar.
Add in the vegan butter and mix until you achieve a breadcrumb-like consistency.
Add 2 tbsp of cold water and mix until a dough forms. Wrap the dough in cling film and refrigerate for 15 minutes.
Roll out the pastry dough on a floured surface and line the prepared tart tin. Trim the edges and prick the base with a fork.
Bake the pastry blind for 10 minutes using parchment paper and baking beans, then remove the beans and paper, and bake for another 5 minutes.
In a small bowl, mix the flaxseed meal with 3 tbsp of water. Let it sit for 5 minutes to thicken.
In a separate bowl, combine the ground almonds, caster sugar, almond milk, vanilla extract, and almond extract.
Stir in the thickened flaxseed mixture to form a smooth frangipane batter.
Spread the cherry jam evenly over the base of the baked pastry shell.
Pour the almond frangipane batter over the cherry jam layer, smoothing out the top.
Sprinkle the flaked almonds over the frangipane.
Bake in the preheated oven for 25 minutes or until the top is golden and set.
Allow to cool before removing from the tin. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
3688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 449.4 g | 163% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 224.2 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 473 mg | 36% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
