Gluten-Free Vegan Mini Cherry Bakewell Tarts

November 12, 2021
Bakewells are a big favorite for many Brits and I first tried them while I was traveling in Scotland. They are much easier to make than you'd imagine and are extremely delicious. I was skeptical for first as I am not really a fan of overly sweet pastry but this one is simply perfection.

These mini cakes keep fresh in the fridge up to 3 days and if you make a big batch of them (and are able not to eat them right away).
a hand holding a mini cherry tart above a decorative plate

Gluten-Free Vegan Mini Cherry Bakewell Tarts

Recipe Type: Sweets
utensils YIELDS 20
herb graphic for recipe card
  • 150g Gluten free flour
  • 75g Soy spread
  • 2 ts Maple syrup
  • 75 ml Cold water
  • 3 tbs Agave nectar
  • 30g Vegan butter
  • 75g Almond flour
  • 50g Ground almonds
  • Cocktail or glace Cherries decoration
  • 100g Roughly chopped almonds
  • 80g Almond flour
  • 80g Caster sugar
  • 1 ts Baking powder
  • 1 ts Vanilla essence
  • 1 ts Almond essence
  • 2 tbs Veggie oil
  • 80ml Cold water
        graphic for recipe card


For the pastry:

Add the gluten free flour and the soya spread to a big bowl and mix by hand or a food processor until the mixture resembles bread crumbs. Then mix in the 2 tsp maple syrup and tiny amounts of water at a time until the pastry dough comes together smooth. Wrap the dough in a cling film and let it rest in the fridge for 15 minutes at least.


For the frangipane :

Cream the agave nectar and vegan butter together, then stir in almond flour and the ground almonds. Combine well.

Once the dough chilled enough, roll it out between 2 sheets of cling film to about 25mm thin. Use a cookie cutter or a glass upside down to cut the pastry into rounds that would fit into the muffin tin. Place them gently in the “muffin section.”

For the filling :

In a big bowl mix together almonds, flour, sugar, baking powder, vanilla and almond essence, veggie oil and cold water until a gloopy mixture forms.

Spoon a tablespoon of the filling in each pastry shell.

Bake in the preheated oven for 15 minutes on 180°C. When baked through keep them on a cooling rack to chill before serving.

Top the frangipane on each of them to cover the filling and decorate them with the cherries.

Get more like this—Sign up for our daily inspirational newsletter for exclusive content!


Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


always stay inspired!