Hey guys, I’m back with a Cherry Bakewell Recipe, something that I have been wanting to do for a long time. One day about 4 months ago, my boyfriend went to a place to bring me some Vegan Cake to work, his order got mixed up and he was given Cherry Bakewell Slices instead. I unknowingly started tucking into to without realising that it contained egg and milk! Definitely not Vegan! I felt so disgusted and annoyed knowing I had consumed the whole thing to find out 2 hours later, after bragging to my Work colleagues saying how amazing and how easy it is to Veganize your favourite Foods before you went Vegan. To find out that I had eaten something containing egg and milk, turned my stomach slightly and I felt quite nauseous. Whether psychological or not, its still not a nice idea being Vegan for 3 years to find out you consumed something that you were thoroughly enjoying.
I knew then I wanted to find a Vegan Recipe and try to cook them myself. Never have I ever attempted Vegan Cherry Bakewell before, I came to realise it was a challenge. A combination of Short-crust Pastry and Sponge. I was quite worried how I would get the shape right, did I need tin foil cases? Would it be better to make a whole tart and then cut slices for people. I’m not sure how Mr. Kipling makes them so darn perfect. Properly a machine… But my Vegan hands tried their best to recreate one of my very favourite Childhood treats.
TIP: I would suggest to use your fingers to shape the tart as best as you can, but if your a pro-baker I’m sure you’ll cringe at that tip because you’ll know what tool is best to use, like a pastry cutter of some sort.
This recipe wasn’t created by me, it was found on this website here.
What you’ll need-
- Non- Stick Tart Tin / for the big tart
- Non- Stick Cupcake Tray / if you want to make the individual tarts
- Plastic Mixing Bowl
- Whisk or Mixing Spoon
Individual Vegan Bakewell Tart (with a glacé Cherry on top) Makes 4 Small Tarts- Double the ingredient quantities if desired. Adapated from Live Long and Vegan