Go Back
Vegan cherry Bakewell Tarts Recipe

Vegan Cherry Bakewell Recipe

Prep Time 15 mins
Cook Time 25 mins


  • 1 Pack shortcrust pastry Make sure it's vegan
  • 100g Ground almonds
  • 80g Self Raising Flour
  • 60g Caster Sugar
  • 1 tsp Baking powder
  • 1 tsp Vanilla Extract
  • 2 tsb Almond Extract
  • 2 tsp Vegetable Oil
  • 120ml Water
  • 100g Dark cherry jam


  • 400g Icing sugar
  • Glace Cherries


  • Pre-heat the oven to 180°C
  • Roll the pastry and then cut circles big enough to fill a cupcake case. Place the circles into cupcake cases and ensure they're to the top.
  • Make the filling by mixing together the almonds, flour, baking powder, sugar, vanilla essence, almond essence, vegetable oil and water in a large mixing bowl. Mix this together until a "lumpy" mixture forms, due to the almonds it won't be smooth, which is fine.
  • Add around 1 tsp of jam in the bottom of these cases and then totally cover the jam with the mixture.
  • Cook these for 25 minutes until the tops are firm but not overdone or it will taste burnt. Leave them to then cool for a minimum of 30 minutes until you ice them.

The Icing Part

  • Slowly add water to the icing sugar and make a firm icing sugar mixture, you don't want it to be runny or it will slide off.
  • Place the cherry on top (you can half if you wish) and then place into fridge for the icing to firm up, at least 20 minutes in the fridge.