Bakewell Slice

This ‘Bakewell Slice’, is a healthier plant-based version of a classic British Afternoon Tea Dessert. It is gluten-free and Vegan friendly, so no need to miss out on the very delicious and traditional Bakewell Tarts, as this Slice has got you covered.

Bakewell Slice

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I’m very excited to finally be sharing this recipe, as a Bakewell (of sorts) has been on my ‘to-make’ list for some time now but here we are ‘Bakewell Slices’ all round and it was worth the wait too!

Looking down at the Ingredient List, I must admit this does look pretty daunting, and perhaps was the reason, I had this on my ‘to-make’ list for a while but didn’t get around to making it for some time. This is often the case with my list of things I’d like to make, some things get pushed right to the top and others, well, they just take some extra preparation and thought.

Although the Ingredient list is slightly more extensive than many of my other recipes, this ‘Bakewell Slice’ is totally worth it and due to the fact, that there are four layers in this ‘Bakewell Slice’, I think that says it all really.

I have always loved classic ‘Bakewell Tarts’ from the very famous ‘Mr Kipling’, and I have very many memories of eating these single serving circular tarts called ‘Cherry Bakewells’, which use pastry cases filled with a layer of fruity plum and raspberry jam, almond sponge, topped with soft icing and a cherry but sadly since becoming Vegan, these are a no-go and to be honest, before becoming Vegan I hadn’t had these in a very long time as I tend to stay away from processed packaged goods but I was seriously craving that ‘Bakewell’ taste of cherries and almonds.

Typically, this British afternoon tea treats can be a variation of a Tart or a Cake. The tart version has a shortcrust pastry outer beneath layers of fruity jam, frangipane, and a topping of icing and flaked almonds. Whereas, the Cake version is inspired by the flavours and components of the classic Bakewell Tart.

Seeing as a Bakewell, whether it is Tart or Cake, it is not Vegan-friendly as one of the main components, the Frangipane, is made with milk, eggs and butter, therefore a homemade Veganised version was necessary to cure my cravings. So, I have created my healthier plant-based version of a Bakewell but I have opted for a ‘Slice-type’ Bakewell with a ‘shortbread’ pastry type layer, followed by a homemade Cherry Chia Jam, next is the Almond filling (for the Frangipane) which is then all topped off with flaked almonds, almond flavored icing and the Cherry on the top (glace).

Once I had finally decided on the components for my Veganised Bakewell-type dessert, I had to decide whether it was going to be a Tart with a Vegan pastry case, a light and fluffy Almondy Cake or a Cakey-slice. Well, I couldn’t quite decide, so I think it’s fair to say that here we have a combination of them all. I have used my classic go-to base, with a very familiar Chia-seed Jam, and an Almond centre which I have many ideas for future recipes to adapt this recipe, all finished off with classic Bakewell toppings to complete the picture.

This recipe is Baked, but I was toying with the idea of No-Bake, however, I am glad I opted for a Baked recipe here as I was extremely happy with the crisp goldenness of the Slice with golden flaked almonds atop. My ‘Bakewell Slice’, isn’t covered in an icing topping completely as I try to stay away from added sugars where possible so here I have made a smaller amount of Almond-flavoured Icing which I have streaked over the Slice and topped each piece with a Glace Cherry to be in-keeping with my Cherry flavours, but many Bakewell recipes will opt for various other fruits such as Raspberries.

If you love Baked Dessert as much as I do, then give some of my other recipes a go:

Healthier Almond Butter Flapjacks

Apple Pie Crumble

Vegan Rhubarb Crumble

Caramel Apple Vegan Cheesecake

Apple Streusel Loaf

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Bakewell Slice
Prep time
Cook time
Total time
Recipe type: Vegan, Gluten-Free
Cuisine: English, Dessert
Serves: Serves 9
  • 2 cups cashews, soaked and drained
  • 1¼ cup buckwheat flour
  • ½ tsp baking powder
  • 3 tbsp coconut oil
  • 2 tbsp almond butter
  • 3 tbsp maple syrup
  • 1 tsp vanilla
Jam Filling
  • 2 cups cherries, pitted (I used frozen)
  • 1 tbsp water
  • 1 tbsp maple syrup
  • 1 tbsp chia seeds
Almond centre
  • 1 cup almond meal
  • 3 tbsp buckwheat flour
  • 3 tbsp maple syrup
  • 2 tsp almond extract
  • 1 tbsp almond butter
  • 1 tbsp ground flax seeds
  • ¼ cup flaked almonds
  • 9 glace cherries
  • ½ cup icing sugar
  • 2 tbsp unsweetend soya milk
  • 1.5 tsp almond extract
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a deep baking square/rectangular dish with parchment paper and set aside.
  2. Start by making the jam filling, add the cherries, water and maple syrup to a saucepan over a low-medium heat and cook so that the cherries become mushy (about 10 minutes), stirring as you go, then remove from the heat and stir through the chia seeds and allow to thicken, set aside.
  3. Next, make the base, by placing the cashew nuts in a food processor and process for 30 seconds to break down. Then add the remaining ingredients and process to form a dough, scraping down the sides as necessary.
  4. Take the dough and place it in the dish in an even single layer, pressing down firmly and covering the sides.
  5. Place in the oven for 10 minutes, whilst you make the centre.
  6. Wipe out the food processor and place all the almond centre ingredients in the processor and process until combined, scraping down the sides to incorporate.
  7. Once the base has been in the oven for 10 minutes, remove it and spread over the 'jam', leaving a centimetre around the edges and then top with the almond centre, smoothing out in an even single layer to the edges.
  8. Then sprinkle the whole thing with flaked almonds and place in the oven for 20 minutes, or until golden.
  9. Remove from the oven, place on a cooling rack and allow to cool completely.
  10. Meanwhile, make the icing by placing the icing sugar in a mixing bowl, then stir through the soya milk and almond extract with a whisk or a fork, to make a smooth lump-free icing.
  11. Once the bakewell is cool, add the cherries as pictured above, then decorate with the icing as above or you can double the icing and cover completely and add the cherries afterwards.
  12. Slice into 9 equal sized pieces and serve.
  13. Store in an air-tight container for 3-5 days in the fridge. Serve at room temperature.

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