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Vegan Berry Galette


Vegan Berry Galette

We’ve reached that point in summer where berries are everywhere. They’re in drinks and in salads and in oatmeal and coming out of your ears. Are you sick of them yet? I didn’t think so. 😏

I keep seeing pies and cobblers and crumbles that look SO good all over the internet. But I wanted to do something a little different. A little less fussy.

In my 25 years on this earth, I haven’t done much baking. It’s intimidating. It is a science. It is chemistry. And I barely passed high school chemistry. As is the case with most scary things, it’s all in my head.

I’ve had a summer issue of Bon Appétit laying around for a couple of months now – a juicy, perfectly messy galette graces the cover. It’s loaded with blackberries and blueberries and it’s been tempting me since the day I fetched it from the mailbox.

Galettes are famous for being simple and no-frills. They’re like pie’s carefree, hippy sister that ran away to live in a co-op.

Vegan Berry Galette

Vegan Berry Galette

My thought process went like this:

“The instructions seem easy enough and the ingredients are simple. I can handle this!”

“…….Wait. We don’t have butter. Can you make a galette without butter?”

“Is that blasphemy? What will the French think of me?”

And then I remembered – I make the rules around here. 💪 And butter or no butter, we set out to make a damn galette.

It took some research and development. A few flour messes in the kitchen. A couple more curse words. Lots of laughing. The end result was a more delicious, beautiful, and perfectly summer dessert than I expected. We referenced a dynamite pie crust recipe from Oh, Ladycakes because she is the queen of baking.

I’m here to spread the good news, people. BAKING ISN’T SO BAD. 😍😍😍 In fact, it’s wonderful! Our place smelled like a pastry shop all afternoon. The dough was surprisingly easy to work with, spread out, and fold up. It turned out crunchy and buttery, with just a hint of sweetness. And the berries? They look a little burnt in the photos, but they weren’t. They’re tossed with sugar, so as the galette bakes, the sugar caramelizes the fruit and cooks it down to a jammy, sweet and tart consistency. Baking is magic.

Vegan Berry Galette

Vegan Berry Galette

Since this galette requires a bit more involved process than most, I included some photos of the dough steps after the recipe, down below. 👇👇👇


Vegan Berry Galette

Vegan Berry Galette

This berry galette is a fuss-free, summer dessert that uses wholesome, fresh ingredients.

  • Author: Jordan Cord
  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 8 1x
  • Category: Dessert



  • 1 1/4 cups gluten free all purpose flour*
  • 1 Tablespoon cane sugar**
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut oil, melted and cooled
  • 8 Tablespoons of ice water
  • Coconut milk for brushing the crust
  • Sugar for topping the crust before baking


  • 2 cups strawberries, halved
  • 1 cup blackberries
  • 3 Tablespoons cane sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon flour or cornstarch



  1. In a medium bowl, combine berries, sugar, and lemon zest. Stir to combine. Set aside for later.


  1. Melt coconut oil and allow it to return to room temperature. It should still be liquid, but not warm.
  2. Prepare your water in a bowl with ice cubes. It needs to be ICE COLD.
  3. In a large bowl, combine flour, sugar, and salt and stir. Place the bowl of dry ingredients into the freezer to chill for 15 minutes.
  4. Slowly add the coconut oil to the dry ingredients while mixing with your hands. Do your best to combine it evenly – it will not feel like dough yet.
  5. Return the bowl to the freezer for 15 minutes.
  6. Remove the bowl and use your fingers to break up any larger chunks that remain. Don’t spend too long doing this – the coconut oil will melt and need to be chilled again.
  7. Start pouring in the ice water while mixing with your hands. Add it 2 tablespoons at a time until the dough is workable. Mold it into a large disc, about 1 inch thick. Wrap it tightly in plastic and set aside to rest at room temperature for 30 minutes.
  8. Preheat oven to 400º. Prepare a baking sheet with parchment and place the dough disc in the center. Use your hands to work the dough into a larger circle. You may need to flour your hands to prevent sticking.
  9. Scoop the berries into the middle of the dough. Then carefully fold the dough around the berries. If the dough begins to stick, use a floured spatula to lift it. Some tearing may occur, but that’s ok! Galettes don’t need to be perfect.
  10. After the edges are folded up, transfer the baking sheet to the oven and bake for 40 minutes, until the crust is golden brown.
  11. Allow it to cool and then serve. I think a scoop of vanilla ice cream would be a welcome addition!


*I highly recommend using Bob’s Red Mill all purpose flour blend. I find that their mixture works better than most for baked goods.
**This crust is barely sweet – more like shortbread. If you prefer a sweeter crust, add another tablespoon of sugar.


  • Calories: 172
  • Sugar: 9.6 g
  • Sodium: 73.3 mg
  • Fat: 7.7 g
  • Saturated Fat: 5.9 g
  • Unsaturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.1 g
  • Fiber: 3.7 g
  • Protein: 2.6 g
  • Cholesterol: 0 g

Did you make this recipe?

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Vegan Berry Galette Use Your Hands

Vegan Berry Galette Break Up The Chunks

Vegan Berry Galette Workable Dough

Vegan Berry Galette And Fill

What do you think?

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  • Anna
    November 20, 2019

    Can this dough be made a day in advance?

    • thefitchen
      December 2, 2019

      I haven’t tried making the dough ahead of time, so I can’t say for certain.

    July 30, 2018

    what is the temp the oven should be set at??

    • thefitchen
      August 7, 2018

      Oh my gosh! I can’t believe I left that out. Should be at 400ºF.

    • Christina
      August 23, 2019

      What’s the oven temp?

      • thefitchen
        August 28, 2019

        400º! :)

  • […] our picnic, we made these “green goddess” sandwiches and this berry galette. The sandwich spread recipe was so good that I’ve made it almost every week […]