If you’re looking for a delicious and light dessert to make this summer look no further, this bakewell tart is vegan, gluten free, grain free, dairy free and refined sugar free!


For the shortcrust pastry

  • 150g buckwheat (gluten free) / flour of choice
  • 75g coconut oil
  • 2tbsp cold water
  • Pinch salt

Jam/ Fruit Layer

  • 250g fresh raspberries/ strawberries
  • Frangipane
  • 100g coconut oil
  • 110g maple syrup
  • 125g ground almond
  • 1 flax egg
  • 1/2 tsp baking powder


  • 50 flaked almond on top


  • Preheat your oven to 180° Celsius.
  • Line a small springform cake tin with greaseproof paper.
  • Add flour, coconut oil and a pinch of salt to a bowl and massage with your fingers until all the lumps are one. The mixture should be of a light breadcrumb type texture.
  • Add two tbsp water, and press the mixture together into a firm ball.
  • Transfer the dough into the cake tin and press firmly into the bottom of the tin.
  • Pop in the oven for 10-12 minutes.
  • Next make your frangipane. Add the almond flour, coconut oil, maple syrup and baking powder.
  • Combine the ground flax and water and set aside for ten minutes.
  • Meanwhile, start mixing with your hands, add the flax egg when it’s ready. To make the flax egg combine 1 tbsp ground flax with 3 tbsp water and leave to sit for 10 mins.
  • Finely chop your berries.
  • Take the base out of the oven and cover with a layer of berries, followed by the frangipane mixture, then pop with the rest of the berries and a layer of flaked almonds.
  • Pop in the oven and bake for 35-40mins.
  • Leave to cool for about 15 minutes and enjoy!

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