There’s something magical about a treacle tart. The rich, sticky-sweet filling nestled inside a flaky crust is the kind of comfort dessert that feels both nostalgic and indulgent. Making it vegan might sound like a challenge, but this recipe proves otherwise.
With a few clever swaps—like a buttery, plant-based crust and the addition of golden syrup to recreate that signature treacle flavor—you get all the charm of the classic dessert without compromising on ethics or taste.
I first discovered treacle tart through a bookworm phase when I was devouring tales set in the English countryside. Baking it vegan felt like the perfect way to recreate that storybook moment in my own kitchen.
The best part? This recipe comes together with simple, pantry-friendly ingredients. And when served warm, its gooey filling and citrusy undertones are pure bliss.
Perfect for cozy evenings or a show-stopping holiday table, this vegan version is also trending among bakers embracing nostalgic desserts with a plant-based twist. Treacle tart, with its blend of tradition and innovation, is a star in this growing niche.
One bite and you’ll see why this dessert deserves a spot in your repertoire.
What’s So Great About This Dish?
- Effortlessly Nostalgic: This recipe brought me back to my first bite of treacle tart, but without the heaviness of dairy—perfect for those cozy, nostalgic cravings.
- Unbelievably Simple: I expected veganizing this classic to be tricky, but the straightforward recipe had me baking like a pro on the first try.
- Versatile Delight: Whether it’s a centerpiece for a gathering or a quiet dessert for two, it’s always a hit—and leftovers taste even better!
- Healthier Indulgence: The plant-based ingredients make it easier to digest without sacrificing that rich, sweet satisfaction.
Vegan Treacle Tart Recipe
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.
- Gather the pastry ingredients and combine them in a food processor along with the flax egg, processing until a dough forms.
- Adjust with water or flour as needed.
- 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.
- Remove the foil and beans, then bake for another 5–10 minutes until slightly golden.
- Mix the filling ingredients in a bowl and pour them into the pastry case.
- Lower the oven temperature to 180°C (160°C fan) and bake for 25–30 minutes until set and crisp.
- Serve warm with dairy-free ice cream or custard.
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.
| Nutrition | Value |
| Calories | 450kcal |
| Carbohydrates | 71g |
| Fibre | 4g |
| Fat | 17g |
| Protein | 5g |
Variations That Will Help You Customize Your Dish!
- Citrusy Twist: Add a teaspoon of orange or lime zest to the filling for a tangy burst of flavor.
- Nutty Crunch: Sprinkle chopped almonds, hazelnuts, or pecans over the filling before baking for added texture.
- Spiced Delight: Mix in a pinch of cinnamon, nutmeg, or ground ginger to the filling for a warm, spiced variation.
- Chocolate Lover’s Option: Drizzle melted dairy-free chocolate over the baked tart for a decadent touch.
- Berry Infusion: Add a layer of fresh or frozen raspberries or blackberries between the pastry and the filling for a fruity upgrade.
