Description
A luscious Vegan Bakewell Tart combining almond flour and raspberry jam in a crispy, golden crust.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1/2 cup plain flour
- 1/2 cup powdered sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1/2 cup flaked almonds
- 1/4 cup plant-based milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a tart tin with parchment paper.
- Combine dry ingredients: In a bowl, whisk together almond flour, plain flour, powdered sugar, baking powder, and salt.
- Mix wet ingredients: Pour in the melted coconut oil, maple syrup, and vanilla extract. Stir until everything is well combined.
- Form the crust: Press this mixture into the bottom and up the sides of the tart tin evenly.
- Add the raspberry layer: Spread the raspberry jam over the base of the crust.
- Prepare the almond topping: In a separate bowl, combine flaked almonds with plant-based milk, then spoon this mixture over the jam.
- Bake for 25-30 minutes, or until golden.
- Cool down: Allow the tart to cool completely before slicing and serving.
Notes
Serve with dairy-free vanilla ice cream or coconut whipped cream for a delightful touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg