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Vegan Bakewell Tart

Moist almond sponge with blackcurrant jam in pastry shell
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Servings 9 slices


Shortcrust pastry

  • 185 g plain flour
  • 1 heap tbsp sugar
  • pinch salt
  • 110 g vegan margarine
  • 1 tbsp soy milk


  • 4 tbsp blackcurrant jam raspberry jam or strawberry jam would be nice too.

Frangipane (almond sponge)

  • 150 g ground almond
  • 60 g plain flour
  • 4 tbsp corn flour
  • 150 ml oil I used sunflower oil
  • 100 g sugar
  • 1 tsp baking powder
  • 1 tbsp almond extract
  • 120 ml soy milk


  • half apple thinly sliced


To make the shortcrust pastry base

  • In a mixing bowl, combine the flour, sugar, and salt with a spoon until combined. Put the margarine and using your fingers rub in the flour. Continue until you get a coarse meal.
  • Slowly add the soy milk while mixing with your hand. *Form a ball and wrap in a cling film, put it the fridge for at least 30 minutes.
  • When the dough is rested, *roll the dough into a large circle, transfer and fit into a 8' cake tin (the one with the bottom part comes off) or a tart tin. Spread the jam over the pastry base. Place the tart in the fridge while working with the frangipane. 

To make the Frangipane

  • In a mixing bowl, combine the ground almond. plain flour, corn flour, baking powder and the sugar. Add the oil, soy milk, almond extract and mix until well combined.
  • Take the base out of the fridge, put your almond filling on top of the jam and gently spread it out. If you have excess of pastry around the edge, cut off about 0.8 mm above the filling. Smooth out the surface and place some apple slices on top.
  • Bake at 180c (gas mark 4) for *50-60 minutes, until the tart is golden and an inserted toothpick comes out clean. Remove from the oven and leave to cool down completely before taking out from the tin.


For the topping, you can sprinkle some sliced almond or decorate with raspberries.
*The ball should not be sticky or wet. After adding 1 tbsp of soy milk to the flour mixture, you should be able to form a dough. You do not need any more milk. 
*I suggest you to check the cake after 50 minutes of baking to see if it's cooked through.