There’s something wonderfully nostalgic about treacle tart—that buttery pastry, sticky-sweet filling, and a hint of citrus make it a dessert that’s both simple and luxurious. And yes, it’s completely vegan!
This version keeps all the classic flavors but swaps out dairy for vegan butter in the crust, giving it that same flaky, melt-in-your-mouth texture.
The filling? A rich blend of golden syrup, fresh breadcrumbs, and bright lemon juice creates that perfect balance of sweet and tangy. It’s warm, gooey, and deeply comforting, just the way treacle tart should be.
Fun fact: Treacle tart isn’t just a British classic—it’s also Harry Potter’s favorite dessert! (So yes, this one has a little bit of wizardry involved.)
Why I Love This Recipe?
- That buttery, flaky crust. Even without dairy, this pastry is light and crisp!
- Sticky-sweet filling with a citrusy zing. Golden syrup + lemon = pure magic.
- Minimal ingredients, maximum flavor. Just pantry staples, but the result is incredible.
- Super easy to make. A beginner-friendly bake that feels fancy.
- A dessert with history. Treacle tart dates back centuries—now with a modern, plant-based twist.
Vegan Treacle Tart Recipe
Equipment
- Mixing bowl (for pastry)
- Rolling pin (for dough)
- 22.5cm/9-inch tart tin (fluted)
- Saucepan (for syrup)
- Fork (for pricking pastry)
- Baking beans or weights (for blind baking)
Ingredients
For the Pastry
- 250 g plain flour
- 75 g icing sugar sifted
- 110 g dairy-free butter
- pinch of salt
- 1-2 tsp cold water
For the Filling
- 295 g golden syrup
- 1 lemon juice and grated zest
- 100 g fresh white breadcrumbs
Instructions
- Make the Pastry: In a bowl, rub together flour, icing sugar, butter, and salt until it looks like breadcrumbs. Add 1-2 tsp cold water and bring it into a dough. Chill for 15 minutes.
- Blind Bake the Crust: Preheat oven to 200°C (400°F). Roll out dough and line a 9-inch tart tin. Prick with a fork and blind bake for 15 minutes.
- Prepare the Filling: In a saucepan, warm the golden syrup until slightly runny. Stir in lemon zest, juice, and breadcrumbs. Let sit for 10 minutes (add more breadcrumbs if too thin).
- Assemble & Bake: Pour filling into the baked crust. If you have extra dough, cut strips for a lattice top. Lower oven to 180°C (350°F) and bake for 15-20 minutes until golden.
- Serve & Enjoy! Best served warm with vegan cream or ice cream!
Nutrition Info:
| Nutrition | Value |
| Calories | 408kcal |
| Carbohydrates | 70g |
| Protein | 4.8g |
| Fat | 12g |
| Sugar | 39mg |
| Saturated Fat | 2.9g |
Variations You Will Surely Love to Try!
1. Ginger-Spiced Treacle Tart
- Add 1 tsp ground ginger to the filling for a warm, spiced kick.
- Optionally, stir in a few finely chopped crystallized ginger pieces.
2. Almond Treacle Tart
- Swap 25 g breadcrumbs for ground almonds to give it a nuttier flavor.
- Sprinkle toasted almond flakes on top before baking.
3. Chocolate Treacle Tart
- Stir 50 g melted dark vegan chocolate into the golden syrup mixture.
- Drizzle extra chocolate on top once baked.
4. Orange & Cardamom Treacle Tart
- Replace lemon zest and juice with orange zest and juice.
- Add ½ tsp ground cardamom for a fragrant twist.
5. Coconut Treacle Tart
- Swap half the breadcrumbs for desiccated coconut.
- Serve with coconut whipped cream for extra indulgence.
6. Maple Pecan Treacle Tart
- Replace golden syrup with half maple syrup for a deeper caramel flavor.
- Top with chopped toasted pecans before baking.
7. Rum & Raisin Treacle Tart
- Soak 50 g raisins in 2 tbsp dark rum for an hour, then stir into the filling.
- Add a pinch of cinnamon for extra warmth.
8. Salted Caramel Treacle Tart
- Add ½ tsp sea salt to the golden syrup mixture.
- Sprinkle a pinch of flaky salt on top after baking.
9. Hazelnut Mocha Treacle Tart
- Add 1 tbsp cocoa powder and ½ tsp espresso powder to the filling.
- Sprinkle with chopped roasted hazelnuts before baking.
10. Berry Treacle Tart
- Scatter fresh raspberries or blackberries over the filling before baking.
- Serve with vegan vanilla ice cream for a fruity contrast.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
