Vegan Bakewell Slices

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Vegan Bakewell Slices: A Plant Based Twist on a British Classic

Few British desserts hold the same nostalgic charm as the Bakewell Tart. A delightful combination of buttery pastry, sweet raspberry jam, and almond rich frangipane. This treat has been enjoyed for generations. Our vegan Bakewell slices take all the beloved flavours of the original and give them a plant-based makeover. They are perfect for anyone looking to indulge in a cruelty free take on a classic.

A Bite of Bakewell’s History

The Bakewell Tart, or more accurately, the Bakewell Pudding, has a rather contested history. The story goes that it was created by accident in the 19th century at a coaching inn in Bakewell, Derbyshire. The tale suggests that a cook misinterpreted a recipe, resulting in a pastry filled with an egg and almond mixture rather than a standard custard. The accidental creation was a huge success, and Bakewell became forever associated with the dessert.

However, there’s a long standing debate about who can rightfully claim ownership of the original Bakewell Pudding or Tart. Several bakeries in Bakewell, such as The Old Original Bakewell Pudding Shop and Bloomers of Bakewell, insist that their recipes are the most authentic, each offering slightly different variations. While the pudding has a softer, more custard like filling, the Bakewell Tart (more familiar today) is topped with a layer of frangipane and sometimes a layer of sweet water icing.

A Vegan Take on Tradition

In our plant based version in a slice, we swap out traditional butter and eggs for dairy free alternatives while keeping that signature almond and jam combination intact. The result is a beautifully layered, flavour packed slice that delivers everything you love about a Bakewell but in a fully vegan form. Whether you’re serving these for afternoon tea, a weekend bake, or simply as a sweet treat, they’re sure to be a crowd pleaser.

If you are looking for a traditional Bakewell Tart recipe I have a non vegan recipe for individual Bakewell tarts here.

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.