Gluten-Free Vegan Cherry Bakewell Cake

Gluten-Free Vegan Cherry Bakewell Cake

This Gluten-Free Vegan Cherry Bakewell Cake is easy to make, tastes every bit as delicious as the traditional version, and is surprisingly healthy! 
Course Dessert
Cuisine British
Keyword gluten-free vegan cherry bakewell cake, refined sugar free cherry bakewell cake, vegan afternoon tea cake recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 squares
Calories 250kcal
Author Rhian Williams



  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder and bicarbonate of soda
  • Add the dried cherries and mix well, adding a tiny splash more milk if it's looking too dry
  • Transfer mixture to a greased baking tin lined with baking paper - I used a 23cm/9inch square baking tin
  • Scatter over flaked almonds (and coconut sugar if using)
  • Bake in oven for 15-20 minutes until golden brown on top and an inserted skewer comes out clean 
  • Leave to cool before cutting into squares
  • Keeps well covered in the fridge for up to a few days. Best reheated in the microwave, on top of the toaster or in a frying pan


*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, substitute with 1 tablespoon vinegar instead
**You can also alternatively use almond flour
***Fresh cherries or raspberries would also work well


Calories: 250kcal