Vegan Raspberry Bakewell Tart (gluten free)

La de da! Well have I got a delicious recipe for you! A nutty base, the most gorgeous gooey almondie filing, fresh tart raspberries and a layer of raspberry jam.
Oh my goodness it’s good.

What memories does this recipe conjour up for me? Little Mr Kimpling Bakewell tarts which I used to wolf down given the chance when I was little. I’m not sure they were very healthy but i remember and love their almondy deliciousness.

In fact I’m sure they started my love for frangipane and all almond based desserts – no bad thing I think ūüėČ

My version is just as rich and almondie but happily it’s homemade with natural whole ingredients and refined sugar free. I tested this recipe out on Andy and lots of my friends (willing victims) – a very big thumbs up all round!
I hope you enjoy xx

Info

 

  6-8 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

For the Tart base;
  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 1/2¬†cups ground almonds¬†– or whole almonds ground in a mini chopper/blender or grinder
  • 1¬†cup gluten free¬†oat flour – or flour of choice; wholemeal, buckwheat, white
  • 1/2 cup buckwheat flour
  • 1/2 tsp¬†sea salt
  • 1 tsp coconut sugar
  • 1 1/2¬†tbsp¬†neutral oil – I used rapeseed
  • 3¬†tbsp almond milk
For the filling; 
  • 2 flax eggs – 2 tbsp ground flax – 6 tbsp water (mix in a bowl and leave for ¬†few minutes)
  • 3/4 cup coconut sugar
  • 1/2 cup dairy free butter
  • 2 tsp almond extract extract
  • 2 cups ground almonds
  • 2 tbsp buckwheat flour
  • 1/2 tsp baking powder
  • zest 1/2 lemon
To make the tart; 
  • 1 – 2 tbsp¬†raspberry¬†jam of choice¬†
  • 1 cup raspberries
  • Handful flaked almonds

Directions

To make the filling;

  1. Make up the flaxeggs and allow to stand for a few minutes
    Cream together the butter, sugar and almond essense. Stir in the flax eggs
  2. In a large bowl mix ground almonds, buckwheat and baking powder. Transfer the butter mix to the dry ingredients. Mix together to combine thoroughly. Mix in the lemon zest.

To make the tart;

  1. Firstly make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
  3. Grease a round loose bottom pie pan with oil.
  4. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
  5. Transfer the dough to the pie pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
  6. Bake tart for 10 minutes on Gas mark 4/180c. Remove from the oven. Allow the tart base to cool a little.
  7. Layer the jam across the bottom of the tart then add in the frangipane filling. Top with raspberries and press in a little.
  8. Sprinkle a few flaked almonds.
  9. Bake for 40-55 minutes or until your filling puffed up and is set. Remove from the oven and allow to cool a before removing the tart pan.
  10. Delicious served warm with vegan Icecream or cold with a cup of tea.

22 Comments

  1. Kim on June 9, 2018 at 11:49 am

    Hi, any substitutes for the 1/2 c of buckwheat flour. Thanks.

    • Niki on June 9, 2018 at 1:26 pm

      Hi Kim
      Yes absolutely, you can use any flour of your choice.
      I just like buckwheat for its nutty flavour and that it’s naturally gluten free.

      Keep me posted.
      Love, Niki xx

  2. Plantbasedinmorocco on June 9, 2018 at 6:05 pm

    Looks delicious! What can I submitted the vegan butter with?

    • Niki on June 10, 2018 at 5:12 pm

      Thank you x
      You can use margarine or butter
      Best wishes
      Niki xx

      • Natalie on September 10, 2018 at 1:07 pm

        Can you use coconut oil instead of the vegan butter?

        • Niki on September 11, 2018 at 12:01 pm

          Hi Natalie
          I’m afraid I haven’t tried with coconut oil.
          Please let me know if you try.
          Best wishes
          Niki x

  3. Samantha on June 9, 2018 at 9:26 pm

    I’d really love to try this!
    Please explain what flax eggs are?
    Thank you!

    I’ll of course exchange sea salt for desert salt ūüėÄ

    • Niki on June 10, 2018 at 5:11 pm

      Hey Samantha
      Flax eggs are a vegan egg substitute. They act as a binding agent.
      Let me know how you get on!
      Love, Niki xx

  4. Emily on June 12, 2018 at 5:59 am

    Do you line the pan with parchment paper?

    • Niki on June 14, 2018 at 9:06 pm

      Hey Emily
      You definitely can, I just geased with a little coconut oil.
      Best
      Niki xx

  5. Franny on June 12, 2018 at 7:06 am

    This recipe looks amazing!
    Do you think I could make it with strawberries (I have a huge basket full right now and want to make a cake with them) or would the texture get weird? Maybe if I add them on top after baking the filling?
    Also how big is your pie pan?

    • Niki on June 14, 2018 at 9:06 pm

      Hi Franny
      I think that strawberries would be lovely, I’d just chop them up a little.
      Enjoy xx

  6. jackie coackley on June 21, 2018 at 11:22 am

    Hi Nikki

    What size pie pan did you use please.?

    Can’t wait to try this !!!!

    • Niki on June 24, 2018 at 8:23 am

      Hi Jackie!
      I used an 8 inch loose bottom.
      Let me know how you get on xxx

  7. Anj on June 23, 2018 at 6:02 pm

    Finally I’ve found a vegan Bakewell tart recipe! Are these in Australian or American cups measurement?

    Thanks x

    • Niki on June 23, 2018 at 11:08 pm

      Yay!
      It’s the US size cup xxx

  8. katja on July 21, 2018 at 5:41 am

    Hi! Can I use eggs instead of flaxseeds? Will the result be the same? Is the cake dry or moist? Thanks!

    • Niki on July 21, 2018 at 9:10 am

      Hi Katja
      Yes you absolutely can. Either work well.
      Best
      Niki xx

  9. Stely on August 22, 2018 at 8:00 am

    Hello,
    Can I use only buckwheat flour for the crust, or I have to mix it with the oat flour?

    • Niki on August 24, 2018 at 12:00 pm

      Hi Stely
      You can definitely use just buckwheat flour – just as delicious!
      Love
      Niki x

  10. Kathleen on September 9, 2018 at 11:40 pm

    Hi Niki,

    Would you recommend using coconut oil for the tart base, and also thawed frozen raspberries for the filling? Thanks!

    • Niki on September 10, 2018 at 9:27 am

      Hi Kathleen
      I think that coconut oil should be ok for the base but I wouldn’t recommend using thawed frozen raspberries as I fear there would be too much moisture.
      Love
      Niki xx

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