All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Vegan Cherry Bakewells

kid friendly
freezable
2 spoon difficulty rating

Serves:

Vegan Cherry Bakewells

A vegan take on these classic cakes! Enjoy :)

Ingredients: 

Cakes

  • 75ml plain vegetable oil or sunflower oil (refined)
  • 140g caster sugar, preferably golden (most sugar in the UK is vegan but always check. Tate & Lyle, Sainsbury's etc are suitable)
  • 1 tsp almond essence
  • 1 tsp vanilla essence
  • 200ml soya cream
  • 100g plain (all-purpose) flour
  • 2 tsp baking powder
  • 85g fine polenta (cornmeal)
  • 50g ground almonds
  • 2 tbsp natural vegan yoghurt, eg soya or coconut
  • 1-2 packets of vegan ready to roll shortcrust pastry eg Jus Rol
  • Cherry jam (or any other jam of your choice...raspberry or strawberry works just as well)

Decoration

*NB Most glacé cherries are vegan. If they are coloured with Anthocyanins, this is natural colour derived from plant foods. Avoid any with E20 (cochineal, made from crushed insects!)

Method: 

Cakes

  1. Heat the oven to 180ºC/350º/Gas Mark 4 (fan)
  2. Lightly oil the inside of the foil cases.
  3. Cut 15 circles into the shortcrust pastry and line the inside of each of the cases making sure the pastry stretches right up to the top of the case and over a little (pastry shrinks during cooking). If you don't have cutters, you can just use the bottom of a glass or a small bowl. 
  4. Mix together the oil, sugar, vanilla essence, almond essence and soya cream until you get a smooth, creamy consistency. 
  5. Slowly add the flour, baking powder, polenta and ground almonds to the mixture and stir continuously until everything is completely integrated.  
  6. Stir in the vegan yoghurt. 
  7. Spoon a tablespoon of jam into the bottom of each of the pastry lined cases. 
  8. Spoon a small amount of the mixture into each of the pastry cases. Don't fill them right up to the top because they will rise. 
  9. Bake them in the oven for 30-40 minutes. Check after 30 minutes to make sure they have risen and are lightly golden. If not, then leave them in for another 10 minutes. 
  10. Leave them to cool completely before decorating. 

Decoration

  1. Sieve the icing sugar into a bowl and mix in the almond essence (optional) and hot water.
  2. Mix thoroughly until you get a smooth, thick and creamy consistency. 
  3. Spoon around a tablespoon of icing onto each cake. I like to get a consistency where it holds its shape but just starts to drip down the sides. 
  4. Finish the cakes of with half a glacé cherry and serve. 

Note: Any leftover mixture can be made into a small cake :)

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 13 of 13
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »
Raw 'Oreo' Cheesecake
Have you ever come across someone who does not like cheesecake? If so, do not trust them, they are mad!!...See recipe »
Vegan Cherry Meringue Pie
El, our amazing pastry chef, loves cherries, pies, meringue and blow torches and this recipe uses all of them! At...See recipe »
Broccoli, Lemon & Mint Risotto
Death to the bland, boring, overcooked, undercooked, crappy, token veg option on the menu: risotto. Seriously, how can this dish...See recipe »
Healthy (& very tasty) Vegan Pancakes
These pancakes are not only healthy but they contain protein and provide a great way to use any leftover cooked...See recipe »
10 Minute Tofish
This tofish recipe is a revelation as it really only takes 10 minutes! Lovely chunky tofu wrapped in seaweed and...See recipe »
Simple Vegan Chocolate Fondants
These fondants are a real crowd pleaser and make the perfect dinner party dessert. To be honest you can eat...See recipe »
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »