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This image shows perfectly browned slice of Vegan Treacle Tart served on a white round plate with a scoop of vanilla ice cream and a half cut lemon on the side, enhancing the tart’s rich flavors.

Vegan Treacle Tart Recipe

This vegan treacle tart is a comforting classic with a modern twist—perfectly sweet, sticky, and zesty with a hint of lemon. A crisp homemade pastry base holds a luscious filling that’s as delightful as it is easy to make.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 450 kcal

Equipment

  • Mixing bowl
  • Pastry dish (23cm or 9-inch diameter)
  • Oven
  • Baking beans or dried rice
  • Food processor
  • Aluminum foil

Ingredients
  

Pastry

  • 50 g soft margarine
  • 1 tbsp ground flax seeds (blend it with 3 tbsp water)
  • 200 g Free From Fairy (gluten-free flour, plain)
  • 50 g hard margarine

Filling

  • 1 apple (grate and peel them)
  • 400 g golden syrup (you can also use coconut honey)
  • 1 lemon (Both zest and juice required)
  • 75 g ground almonds (you can also use breadcrumbs if you want a nut-free version)

Instructions
 

  • Prepare the flax egg by mixing ground flaxseed with water and setting it aside.
    This image shows the preparation of a flax egg, combining ground flax seeds with water, as a vegan egg substitute for the filling of the Vegan Treacle Tart.
  • Gather the pastry ingredients and combine them in a food processor along with the flax egg, processing until a dough forms.
    This image shows the process of combining the ingredients for the Vegan Treacle Tart pastry dough, ensuring a smooth and flaky base for the tart.
  • Adjust with water or flour as needed.
    This image shows the dough being adjusted for the right consistency, ensuring it is firm yet pliable for the perfect Vegan Treacle Tart crust.
  • Press the dough into a 23cm (9-inch) dish and pre-bake the pastry case blind at 200°C (180°C fan) for 10 minutes, using foil and baking beans or dried rice.
    This image shows the pastry dough being pressed into the tart pan, ready to be pre-baked, forming the crust for the Vegan Treacle Tart.
  • Remove the foil and beans, then bake for another 5–10 minutes until slightly golden.
    This image shows the removal of baking weights from the pre-baked tart crust before placing it back in the oven for the final bake.
  • Mix the filling ingredients in a bowl and pour them into the pastry case.
    This image shows the ingredients for the treacle filling being mixed together to create a smooth and sticky mixture for the Vegan Treacle Tart.
  • Lower the oven temperature to 180°C (160°C fan) and bake for 25–30 minutes until set and crisp.
    This image shows the treacle filling being poured into the pre-baked tart crust, ready to be baked into a golden, delicious Vegan Treacle Tart.
  • Serve warm with dairy-free ice cream or custard.
    This image shows a slice of warm Vegan Treacle Tart being served with a scoop of vanilla ice cream, a perfect dessert to enjoy while still warm.

Notes

  • Ensure the flax egg is fully set before combining it with the pastry ingredients.
  • Blind-baking helps achieve a crisp pastry base, preventing sogginess.
  • Adjust the filling sweetness by using more or less golden syrup based on your preference.