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Fork digging into a Vegan Berry Galette.
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5 from 2 votes

Easy Vegan Cinnamon Berry Galette

Get ready for a summery treat with our Easy Vegan Cinnamon Berry Galette! Bursting with an abundance of fresh berries + a delectable dairy-free cinnamon-infused crust that's both warm and comforting this delightful easy dessert is the perfect way to celebrate the season. Savor the deliciousness of summer with this easy and vegan-friendly berry galette that will leave you craving for more!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: French
Keyword: Berries, blackberries, brunch, dairy-free, dessert, galette, homemade, indulge, strawberry, sweets, vegan
Servings: 8 servings
Calories: 305kcal
Author: Shanika

Ingredients

CINNAMON CRUST:

  • 1 ½ cups organic all-purpose flour
  • ¼ cup organic cane sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon sea salt
  • ½ cup vegan butter, VERY COLD
  • ½ cup Almond milk, VERY COLD
  • 1 teaspoon apple cider vinegar

FILLING:

  • 3 cups fresh blackberries or blueberries
  • 2 cups sliced fresh strawberries
  • ¼ cup organic cane sugar
  • 2 Tbsps pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 Tbsps Arrowroot starch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger

OTHER:

  • 2 Tbsps vegan butter, melted (For brushing)

Instructions

CINNAMON CRUST:

  • Whisk the all-purpose flour, pure cane sugar, cinnamon, and sea salt together in a medium bowl. Add the vegan butter and using a pastry blender, blend butter in until the mixture becomes "peas-like.
  • Add the cold milk and apple cider vinegar and stir until the dry ingredients are moistened. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of milk until it's moistened and can formulate into a ball.
  • Once you’re able to form it into a ball, wrap it in plastic wrap and refrigerate for 1 hour (minimum), or overnight if not using right away.

FILLING:

  • In a large bowl, combine the blackberries, strawberries, sugar, maple syrup, vanilla, arrowroot, cinnamon, nutmeg, and ginger, mixing using a rubber spatula until combined and fruits are coated. Let sit until ready to use.

ASSEMBLY:

  • Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
  • Remove dough ball from the refrigerator and place it on a lightly floured surface. Roll out the dough ball (not making it too thin), about ½-inch thick and gently placing it onto the prepared baking sheet.
  • Add the fruit filing mixture and minimal amount of juices from the bowl to the center of the crust, evenly spreading it out but keeping it in the middle. Fold the excess dough upward all around until they overlap and the galette becomes a nice circular shape.
  • Lightly brush top of crust with melted butter and bake galette for 35 minutes or until the crust is golden brown and center is bubbling.
  • Once done, remove from the oven and allow it to cool slightly for 10-15 minutes before slicing.
  • Bon Appetit!

Notes

  • STORAGE: Keep leftover galette tightly wrapped with heavy duty plastic wrap and foil paper refrigerated for 3-4 days. Re-heat each slice when serving.
  • FLOUR: You can use Pastry Flour in substitute of All-Purpose flour for extra flakiness.
  • FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate milk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire ½ cup of milk mixture.

Nutrition

Calories: 305kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 225mg | Potassium: 188mg | Fiber: 5g | Sugar: 12g | Vitamin A: 124IU | Vitamin C: 33mg | Calcium: 61mg | Iron: 2mg