Raspberry Bakewell Tart (Gluten Free)

My vegan version of Bakewell Tart – with a nutty base, the most gorgeous gooey almond filing, fresh tart raspberries and a layer of raspberry jam. So good!

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La De Da! Well, have I got a delicious recipe for you?

A nutty base, the most gorgeous gooey almond filing, fresh tart raspberries and a layer of raspberry jam.

Oh, my goodness, it’s good.

What memories does this recipe conjure up for me? Little Mr Kipling 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 😉

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

I hope you enjoy xx

vegan-raspberry-bakewell-tart-gluten-free 1a

Vegan Raspberry Bakewell Tart (Gluten Free)

My vegan version of Bakewell Tart - with a nutty base, the most gorgeous gooey almond filing, fresh tart raspberries and a layer of raspberry jam. So good!
Prep time: 20 minutes
Cook time: 40 minutes
6-8 servings
No ratings yet


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 a few minutes
  • 3/4 cup coconut sugar
  • 1/2 cup dairy free butter
  • 2 tsp almond 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


To make the filling

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

To make the tart

  • 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.
  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
  • Grease a round, loose bottom pie pan with oil.
  • 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.
  • 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.
  • Bake tart for 10 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool a little.
  • Layer the jam across the bottom of the tart, then add in the frangipane filling. Top with raspberries and press in a little.
  • Sprinkle a few flaked almonds.
  • Bake for 40-55 minutes or until your filling puffed up and is set. Remove from the oven and allow to cool and before removing the tart pan.
  • Delicious served warm with vegan Icecream or cold with a cup of tea.
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More Recipes with Raspberries, Almonds, Jam or Buckwheat Flour

Discuss this Recipe with Niki
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22 Responses

  1. Hi Niki,

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

    1. 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.
      Niki xx

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

    Thanks x

  3. 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?

    1. 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

    1. 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

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