Berry galette topped with melted coco whip on marble serving tray. Fresh flowers lay next to the galette on a white background

Vegan Berry Galette

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: Serves 6 to 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


This Healthy Berry Galette is a wholesome take on the classic French dessert. A crispy, buttery crust with a gooey berry filling that pairs perfectly with a scoop of ice cream! Gluten-Free & Oil-Free.


For the Filling:

  • 3 cups (480 g) mixed berries (raspberries, blueberries, blackberries, strawberries, etc)
  • 1/4 cup (60 ml) grade A maple syrup
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons cornstarch or arrowroot powder
  • 1/8 teaspoon sea salt

For the Pastry: 

  • 1 1/4 cups blanched almond flour
  • 1/3 cup arrowroot flour
  • 1/2 teaspoon sea salt
  • 2 thickened flax eggs*
  • 1 tablespoon full-fat coconut milk (or sub another creamy plant milk)
  • 2 teaspoons turbinado or raw cane sugar (optional)
  • Optional toppings: dairy-free ice cream, coco whip, fresh mint


  1. Prep: Preheat the oven to 375F. Make the flax eggs if you haven’t already, and set a baking sheet and 2 sheets of parchment paper off to the side.
  2. Mix the Berries: Whisk the cornstarch, maple syrup, vanilla, and salt together in a large bowl, then fold in the berries. Mash some of the berries with a fork or potato masher, if you would like a jammier filling. Set aside while you make the pastry.
  3. Make the Pie Crust: Whisk the almond flour, arrowroot powder, and salt together in a medium bowl. Add in the flax eggs, then use a spatula (and eventually your hands) to combine everything into one ball of dough. Place the dough between two large sheets of parchment paper, then use a rolling pin to roll out the dough into a circle-ish shape between around 1/4″ thick. Remove the top layer of parchment paper and transfer the bottom layer + dough to the baking sheet.
  4. Assemble: add the berry mixture (and all of the liquid) to the center of the pie crust. Use the bottom layer of the parchment paper to segmentally “fold” the edges of galette towards the center, to create and edge and crust. Repeat all around the edges of the galette, making sure no fruit of juice will spill out. Brush the pastry edges with coconut milk, then sprinkle turbinado sugar on top for an added crunch.
  5. Bake: bake in the middle rack of the oven for 35-40 minutes, until the crust is golden. If anything oozes out of the galette, don’t worry – it’s just a little more rustic now, and still delicious!
  6. Serve: serve warm topped with ice cream or coco whip, or as desired. Leftovers will keep at room temperature, in a container with a loose-fitting lid, for up to 3 days.


  • Flax Eggs: to make 2 flax eggs, combine 2 tablespoons of ground flaxseed with 5 tablespoons of water; mix well and set aside for 5-10 minutes until thickened. Using golden flax will eliminate the appearance of flax “flakes” in the crust.
  • Frozen Fruit: if you would like to make this recipe with frozen fruit, thaw the fruit completely and discard any liquid, to prevent the galette filling from being too runny. You can also save the berry “juice” for smoothies or oatmeal!
  • Other Substitutions: I have not tested the pie crust recipe with any other flour swaps. If you’d like, you can make your own favorite crust recipe from another blog and use that instead! There is no substitution for turbinado or raw cane sugar, as no other sugar crystals are a large or crunchy.