This fruity classic is quick–and–easy to make. Serve on its own or with soya cream, ice cream or custard.

Serves 8-10
fruit flan

For the flan base:

  • 175g (3/4 cup) caster sugar
  • 250ml (1 cup + 1 tbsp) plant milk
  • 6 tbsp vegetable oil
  • 1 tsp vanilla
  • 250g (2 cups) self raising flour
  • 2 tsp cream of tartar
  • 1 tsp bicarbonate of soda

For the topping:

  • 1 packet vegan strawberry quick jelly
  • 500g mixed berries


  1. Preheat oven to 180°C (Gas Mark 4, 350°F) and grease 9 inch loose bottomed tart tin.
  2. Cut 3 circles of greaseproof paper slightly smaller than the tin, about 1cm in from the edge.
  3. Combine all the ingredients for the base in a mixing bowl and whisk on a high–speed for 1-2 minutes.
  4. Transfer the mix to tart tin, place the greaseproof circles (one on top of the other) in the middle of the mixture — this will help the edges rise and make a dip in the middle and bake for 20 minutes.
  5. Remove from the oven and leave the base to cool.
  6. Top with mixed berries. Make up the vegan quick jelly as per pack instructions and pour over the tart.
  7. Leave to set for a few minutes then serve.

Per serving (268g) Calories: 520, Carbohydrates: 95.5g, Sugars: 64g, Fat: 13g, Saturates: 1.4g, Protein: 5.3g, Salt: 1.7g

Taken from August 2018 (Issue 41) Vegan Life Magazine

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