Vegan Bakewell Slice Recipe

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This Vegan Bakewell Slice recipe combine everything you love about a classic Bakewell tart in an easy traybake. With a buttery almond biscuit layer, a soft frangipane filling, sweet raspberry jam and crunchy flaked almonds, they’re perfect for afternoon tea, bake sales or whenever you’re craving a traditional British bake.

TL;DR

• Easy vegan twist on a classic Bakewell tart
• Buttery almond biscuit layers with frangipane and raspberry jam
• Topped with crunchy flaked almonds
• Perfect for afternoon tea and bake sales
• Easier to make than individual Bakewell tarts
• Ready in around 1 hour 10 minutes

Vegan Bakewell Slice Recipe

Ingredients

For the Frangipane

• Ground almonds
• Caster sugar
• Melted vegan butter
• Almond milk
• Almond extract

For the Base and Topping

• Melted vegan butter
• Caster sugar
• Almond milk
• Almond extract
• Plain flour
• Ground almonds
• Baking powder

Other Ingredients

• Raspberry jam
• Flaked almonds

How to Make Vegan Bakewell Slice Recipe

Begin by preheating your oven and lining a square baking tin.

First, prepare the frangipane by mixing together the ground almonds, sugar, melted vegan butter, almond milk and almond extract until smooth. Set aside while you make the dough.

For the base and topping, mix together the melted vegan butter, caster sugar, almond milk and almond extract. Add the plain flour, ground almonds and baking powder to form a soft dough.

Press half of the dough firmly into the base of the prepared tin, making sure it reaches all the corners. Spread the frangipane evenly over the dough before carefully spreading the raspberry jam across the top.

Take the remaining dough and gently place it over the filling, starting around the edges and working towards the centre to avoid disturbing the layers underneath. Finish by scattering over the flaked almonds.

Bake until golden brown, then leave the traybake to cool completely before slicing into squares.

Top Tips

• Wet your hands slightly when pressing the dough into the tin to prevent sticking.
• Spread the jam gently so it doesn’t mix into the frangipane.
• Add the top layer of dough in small pieces before pressing them together.
• Leave the traybake to cool completely before slicing for neat portions.
• Use a sharp knife and wipe it clean between cuts.

Serving Suggestions

These Vegan Bakewell Slices are perfect for:

• Afternoon tea
• Bake sales
• Picnics
• Coffee mornings
• Packed lunches
• Homemade gifts

Serve with a cup of tea or coffee for a classic British treat.

Storage

Store the slices in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months. Defrost thoroughly before serving.

FAQs

Recipes Similar to Vegan Bakewell Slice Recipe

• Bakewell Tarts
• Chocolate Topped Flapjack
• Jammie Dodger Traybake

Bakewell Slices

Difficulty: Medium

Servings

16

servings

Prep time

35

minutes

Cooking time

35

minutes

Total time

1

hour 

10

minutes

The Bakewell tart gets an update! This easy to make Vegan Bakewell Slice has an almond and raspberry hit.

Ingredients

• Frangipane

• 150g Ground Almonds

• 130g Caster Sugar

• 50g Melted Vegan Butter

• 80g Almond Milk

• 1 tsp Almond Extract

• Base layer

• 170g Melted Vegan Butter

• 225g Caster Sugar

• 45g Almond Milk

• 1.5 tsp Almond Extract

• 230g Plain Flour

• 175g Ground Almonds

• 3/4 tsp Baking Powder

• Other

• 100g Raspberry Jam

• 70g Flaked Almonds

Directions

• Preheat the oven to 180ºc/350ºf and grease and line a 20cm square tin.
• For the Frangipane
• Mix all of the frangipane ingredients in a bowl and set aside.
• For the base and top layers
• In a large mixing bowl mix together the almond milk, melted butter, caster sugar and almond extract.
• Add in the plain flour, ground almonds and baking powder to form a dough.
• Press half of the dough into the prepared tray making sure you get right into the corners.
• Spread the frangipane over the top of the base layer and then spread the raspberry jam over the frangipane.
• Top with the rest of the base layer dough. It helps to starts at the edges and work you way into the middle in order to not disturb the frangipane and jam layers. Sprinkle the flaked almonds on top.
• Bake for 35 minutes until golden on top. Allow to cool completely before removing from the tin and slicing.

Comments

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