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Vegan Cherry Bakewells

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These vegan cherry bakewells are about to become your secret weapon for looking like a pastry chef without the years of training or the fancy equipment.

Picture this: buttery, flaky pastry cradling a layer of sweet jam and rich almond frangipane, all topped with glossy white icing and a perfect glacé cherry.

The best part is watching people’s faces when they bite into that tender almond filling and realize there’s not a single drop of dairy or egg in sight.

Using a splash of vodka in the pastry might sound fancy, but it’s actually a brilliant trick that creates the most tender, flaky crust you’ve ever tasted.

Each bite delivers that perfect balance of sweet cherry, nutty almond, and buttery pastry that makes traditional bakewells so irresistible.

Trust me, once you master this recipe, you’ll be the person everyone calls when they need something impressive for afternoon tea or weekend entertaining.

Ingredients

For the Pastry

280 g (2¼ cups) plain (all-purpose) flour
¼ teaspoon salt
2 tablespoons icing (powdered) sugar
160 g (⅔ cup) vegan block butter/margarine, cold and diced
1 teaspoon vinegar or lemon juice
1 tablespoon cold vodka (or water)
About 1 tablespoon ice cold water

For the Frangipane

100 g (3½ oz) ground almonds
30 g (¼ cup) plain (all-purpose) flour
5 g (½ tablespoon) cornflour (cornstarch) (or more plain flour)
¼ teaspoon baking powder
70 g (⅓ cup) caster (superfine) sugar
50 g (3 tablespoons + 1 teaspoon) melted vegan block butter
50 ml (3 tablespoons + 1 teaspoon) unsweetened non-dairy milk
½ teaspoon almond extract
12 teaspoons jam (berries and cherries flavor recommended)

For the Icing

200 g (1⅔ cups) icing (powdered) sugar, sifted
Drop of almond extract
6 glacé cherries, halved

Instructions

Prepare the Pastry

1 Place the plain flour, icing sugar, and salt in a large bowl and whisk to combine, or use a food processor and pulse until evenly mixed. Using a food processor creates more consistent results and saves time on the rubbing-in process.
2 Add the cold diced vegan block butter and rub it in using your fingertips or blend with the food processor until the mixture resembles fine breadcrumbs with no visible lumps of fat remaining. The key is keeping everything cold – warm hands can melt the butter and create tough pastry.
3 Add the cold vodka (or water) and vinegar, then mix gently. Drizzle in ice cold water gradually, about 1 teaspoon at a time, until the pastry just comes together into a ball. The vodka evaporates during baking, leaving behind incredibly tender pastry.
4 Cover the pastry with plastic wrap and refrigerate for 30 minutes until firm. This chilling time is crucial for preventing shrinkage during baking and making the pastry easier to roll.

Shape and Prepare the Tart Cases

5 Once chilled, roll out the pastry thinly on a well-floured surface to about 3mm thickness. Use an approximately 10-11cm cutter to cut out rounds – a small fluted tart tin works perfectly if you don’t have a large enough cutter.
6 Line a 12-cup muffin tray with strips of parchment paper for easy removal later. Gently press each pastry round into the prepared tin, ensuring there are no air bubbles and the pastry comes up the sides evenly.
7 Re-roll pastry scraps and cut additional rounds as needed until all 12 cavities are filled. Work quickly to keep the pastry cool and manageable.
8 Place the filled muffin tray in the freezer for 15 minutes while you preheat the oven to 190°C/170°C fan/375°F/gas mark 5. This final chill prevents the pastry from slumping during baking.

Make the Frangipane and Assemble

9 In a medium bowl, whisk together ground almonds, plain flour, cornflour, baking powder, and caster sugar until evenly combined. The cornflour helps create a lighter texture in the finished frangipane.
10 Add the non-dairy milk, melted vegan butter, and almond extract, then whisk until completely smooth with no lumps remaining. The mixture should be thick but spreadable.
11 Place 1 teaspoon of jam in the bottom of each pastry case, spreading it slightly but not to the edges. Divide the frangipane evenly between all cases and spread level, ensuring the jam is completely covered to prevent burning.

Bake and Cool

12 Bake for 25 minutes until the frangipane is golden brown and springs back lightly when touched. If the frangipane has puffed up excessively, gently press it down with the back of a spoon while still warm.
13 Using the parchment paper strips, carefully lift the tarts from the tin and transfer to a wire cooling rack. Allow to cool completely before icing – warm tarts will melt the icing.

Prepare the Icing and Finish

14 Sift the icing sugar into a bowl and add a drop of almond extract. Gradually stir in cold water, literally drop by drop, until you achieve a very thick but spreadable consistency. The icing should hold its shape but spread smoothly.
15 Spread a generous spoonful of icing over each cooled tart, working from the center outward. Top each with half a glacé cherry and allow the icing to set completely before serving, about 30 minutes.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Food processor – Creates perfectly even pastry texture and saves significant time on the rubbing-in process, though mixing by hand works fine too
Digital kitchen scale – Ensures accurate measurements for consistent results, especially important for pastry work where precision matters
12-cup muffin tin – Standard size works perfectly for these individual tarts, and the deeper cups provide ideal proportions
Wire cooling rack – Prevents soggy bottoms by allowing air circulation around the cooling tarts

Helpful Upgrades

Pastry cutter or large cookie cutter (10-11cm) – Creates perfectly round, uniform tart bases, though you can use a small tart tin as a template
Bench scraper – Makes transferring and handling pastry much easier, especially when re-rolling scraps
Silicone spatula – Perfect for mixing the frangipane to a smooth consistency without overworking

Nice-to-Have Options

Pastry brush – Useful for brushing away excess flour and ensuring clean edges on your pastry rounds
Offset spatula – Makes spreading the icing beautifully smooth and professional-looking, though a regular spoon works perfectly well

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace plain flour with a 1:1 gluten-free flour blend (280g for pastry, 35g total for frangipane)
Add 1 teaspoon xanthan gum if your flour blend doesn’t contain it
Expect slightly more fragile pastry that may need extra gentle handling
Baking time remains the same, but check for doneness as gluten-free batters can brown differently

Nut-Free Version

Substitute ground almonds with ground sunflower seeds or finely ground oats
Replace almond extract with vanilla extract throughout
Use vanilla-flavored jam instead of berry/cherry for complementary flavoring
Texture will be slightly different but equally delicious

Sugar-Reduced Option

Replace caster sugar in frangipane with granulated erythritol (use ¾ the amount)
Use sugar-free jam and reduce to ½ teaspoon per tart
Make icing with powdered erythritol instead of icing sugar
Expect slightly less browning and a different texture in the icing

Flavor Variations

Lemon Bakewells: Use lemon curd instead of jam and add lemon zest to the icing
Raspberry Version: Substitute raspberry jam and add freeze-dried raspberry powder to the icing
Orange Twist: Use orange marmalade and add orange zest to both frangipane and icing
Chocolate Upgrade: Add 2 tablespoons cocoa powder to the frangipane and use chocolate icing

Nutritional Information and Health Benefits

Key Nutritional Highlights

Each vegan cherry bakewell provides approximately 285 calories, with a balanced macronutrient profile including 12g healthy fats primarily from ground almonds and vegan butter, 38g carbohydrates for sustained energy, and 5g plant-based protein. The ground almonds contribute significant vitamin E, magnesium, and healthy monounsaturated fats that support heart health and provide sustained energy release.

Health Benefits of Main Ingredients

Ground almonds are nutritional powerhouses, providing vitamin E for antioxidant protection, magnesium for bone health and muscle function, and fiber for digestive wellness. The plant-based milk and vegan butter eliminate cholesterol while maintaining the rich, satisfying texture. Cornflour adds easily digestible carbohydrates, while the small amount of jam provides natural fruit sugars and, depending on the variety, beneficial anthocyanins from berries that support cardiovascular health.

Dietary Considerations

These bakewells are naturally dairy-free and egg-free, making them suitable for vegans and those with common food allergies. They contain gluten from wheat flour and tree nuts from almonds, so they’re not suitable for those with celiac disease or nut allergies without modifications. The moderate sugar content makes them an occasional treat rather than an everyday food, and the portion-controlled individual size helps with mindful consumption.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Vegan block butter → Solid coconut oil (chilled, use same amount, expect slightly different flavor)
Ground almonds → Ground hazelnuts or ground walnuts (1:1 ratio, creates different but delicious flavor profiles)
Non-dairy milk → Any plant milk works, but oat milk or soy milk provide richest results
Vodka in pastry → Cold water or apple cider vinegar (same amount, slightly less tender result)

Budget-Friendly Swaps:

Glacé cherries → Fresh cherry halves or dried cranberries (much more affordable, equally attractive)
Almond extract → Vanilla extract (use same amount, different but lovely flavor)
Premium jam → Homemade fruit compote or basic strawberry jam (significant cost savings)

Pantry Emergency Substitutions:

Icing sugar → Granulated sugar blitzed in food processor until powdered
Cornflour → Additional plain flour (use same amount, slightly denser texture)
Caster sugar → Granulated sugar (works perfectly, no adjustment needed)

Pro Tips for Substitutions:

Store ground nuts in the freezer to prevent rancidity and maintain freshness
Chill coconut oil thoroughly before using as butter substitute for best pastry results
Taste-test alternative extracts in small batches first, as intensity varies between brands

Make It Diabetes-Friendly

Sugar Substitutions:

Replace 70g caster sugar in frangipane with 50g granulated erythritol or 40g stevia blend
Use sugar-free jam (reduces carbs by approximately 8g per serving)
Make icing with powdered erythritol instead of icing sugar (saves 15g carbs per tart)
Consider monk fruit sweetener for baking – use ⅔ the amount of regular sugar

Flour & Carb Modifications:

Substitute half the plain flour with almond flour in pastry (reduces carbs by 10g per serving)
Use coconut flour for ¼ of total flour (very absorbent, may need extra liquid)
Try lupin flour as partial wheat flour replacement (higher protein, lower carbs)

Portion & Timing Tips:

Smaller portions: Cut recipe into 16 mini tarts instead of 12 regular ones
Estimated carbs per modified tart: Approximately 18-22g versus 35g in original
Pair with protein: Serve with Greek-style plant yogurt to slow sugar absorption
Best timing: Enjoy after meals rather than as standalone snacks

Total Carb Reduction: Up to 40% reduction possible with all modifications combined

Perfect Pairing Suggestions

Beverage Pairings

Earl Grey tea or English Breakfast complement the almond and cherry flavors beautifully, while the bergamot in Earl Grey adds a sophisticated citrus note. For coffee lovers, a medium roast with nutty undertones enhances the almond frangipane. Champagne or Prosecco makes these tarts perfect for celebrations, and dessert wines like Moscato or late-harvest Riesling echo the sweet fruit flavors without overwhelming them.

Side Dish Recommendations

Serve alongside fresh berries and whipped coconut cream for an elegant dessert spread. Vanilla bean ice cream (vegan versions available) provides temperature and texture contrast. For afternoon tea service, pair with cucumber sandwiches, scones with jam, and fresh fruit salad. Lemon curd tarts or mini éclairs create a beautiful pastry variety platter.

Complete Meal Ideas

Perfect for British-style afternoon tea with finger sandwiches, fresh scones, and assorted pastries. Excellent finale to Sunday roast dinner or lighter lunch gatherings. For garden parties, serve with Pimm’s cocktails, fresh strawberries, and savory canapés. Mother’s Day brunch pairs beautifully with smoked salmon bagels and fresh fruit salad.

Occasion Suggestions

Ideal for spring and summer entertaining, birthday celebrations, bridal showers, and book club meetings. Perfect make-ahead dessert for dinner parties since they actually improve in flavor overnight. Beautiful addition to picnic baskets and outdoor concerts as they travel well and don’t require refrigeration.

Pro Tips and Troubleshooting

Professional Techniques

Blind baking isn’t necessary for these tarts, but if your pastry tends to get soggy, pre-bake empty cases for 8 minutes before adding filling. Dock the pastry (prick with fork) to prevent puffing. Chill assembled unbaked tarts for 15 minutes before baking to prevent shrinkage. Rotate the pan halfway through baking for even browning, especially important if your oven has hot spots.

Common Mistake Prevention

Overmixing pastry creates tough results – stop as soon as it comes together. Warm ingredients make pastry difficult to handle, so keep everything cold. Overfilled tart cases cause spillover during baking – leave 2mm space at the top. Thick icing that’s too thin will run off – add water literally drop by drop until perfect consistency is achieved.

Storage and Make-Ahead

Store completed tarts in airtight containers for up to 5 days at room temperature. Freeze unbaked assembled tarts for up to 3 months – bake directly from frozen, adding 5 extra minutes. Make pastry up to 2 days ahead and refrigerate. Prepare frangipane the day before and refrigerate, bringing to room temperature before using.

Scaling and Presentation

Double the recipe easily for larger gatherings – use two muffin tins. Mini versions work beautifully in 24-cup mini muffin tins – reduce baking time to 15-18 minutes. Present on tiered stands for elegant afternoon tea service. Dust with powdered sugar just before serving for extra visual appeal.

These vegan cherry bakewells prove that plant-based baking can be every bit as indulgent and satisfying as traditional pastries. With their buttery pastry, rich almond filling, and classic presentation, they’re guaranteed to become a favorite for special occasions and everyday treats alike. The combination of make-ahead convenience and impressive results makes them perfect for both novice bakers and experienced pastry enthusiasts looking to expand their vegan repertoire.