• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Gluten-Free Vegan Apple Galette

    Last updated - July 11, 2021; Published - August 28, 2019 By Rhian Williams 12 Comments

    Jump to Recipe Print Recipe
    A round galette filled with brown apples sprinkled with pistachio nuts against a sheet of brown baking paper

    This Gluten-Free Vegan Apple Galette is loaded with sweet, juicy, salted caramel-flavoured apples, subtly spiced with toasty cinnamon and enveloped in a crispy, flaky pastry crust!

    A round galette filled with brown apples sprinkled with pistachio nuts against a sheet of brown baking paper

    This Apple Galette is like a super easy version of an Apple Pie - it's easier because all you need to do is roll out the pastry, dump in the apples and wrap around the edges, but it has all the same flavours and textures! It's delicious served with some dairy-free vanilla ice cream or coconut yogurt.

    Why you'll love this Gluten-Free Vegan Apple Pie:

    • it's undetectably vegan and gluten-free
    • it's refined sugar free
    • it's crispy and flaky 
    • it's rich and "buttery"
    • it's comforting
    • it's not chewy, crumbly or dry
    • it's filled with soft, juicy apples 
    • it's salty-sweet
    • it tastes like butterscotch
    • it's perfectly spiced and fragrant
    • it's super easy to make 
    • the pastry dough doesn't require chilling beforehand
    • it's the perfect dessert for autumn/fall and holidays like Thanksgiving!

    How to make this Gluten-Free Vegan Apple Pie

    Scroll down to the bottom of the post for the full recipe.

    • Place the coconut oil, coconut sugar, apples, vanilla, cinnamon and salt in a pan.
    Sliced raw apples with cinnamon and coconut sugar in a silver saucepan against a marble background
    • Leave to cook on a low heat, stirring occasionally, for about 20 minutes until soft.
    • Dissolve the cornflour in a tiny splash of water in a small bowl.
    • Once the apples have cooked completely, add the cornflour and water mixture and mix well.
    • Once the apples have thickened (takes about 30 seconds), turn off the heat.
    Cooked brown sliced apples in a silver saucepan against a marble background

    Tip: Leave to cool completely before transferring into the crust, otherwise the hot apple mixture will melt the crust.

    • Combine all the ingredients for the pastry dough in a glass mixing bowl until it forms a firm dough.

    Tip: Add the water a few tablespoons at a time so that you don’t add too much!

    Pastry dough in a glass mixing bowl against a marble background
    • Lay out a sheet of greased baking paper on a counter and use a rolling pin to roll out the pastry dough into an oval shape as thin as you can, making sure it’s smooth at the edges.
    A circle of pastry dough rolled out on a sheet of brown baking paper
    • Pick up the baking paper and use it to transfer the sheet of pastry onto a rectangular baking tray.
    • Transfer the apple mixture onto the pastry, making sure it has cooled completely, otherwise the hot apple mixture will melt the crust.
    • Spread the apple mixture across the pastry, leaving a margin of about 1 inch (2cm) around the edges.
    A sheet of raw pastry dough with brown cooked apples in the middle against a sheet of brown baking paper
    • Fold the margin of pastry crust over, by picking up the edges of the baking paper until the filling as been completely tucked into the pastry on all sides.
    A raw apple galette against a sheet of brown baking paper
    • Use your fingers to carefully apply coconut sugar on top of the edges of the pastry, if desired.
    A raw apple galette sprinkled with coconut sugar against a sheet of brown baking paper
    • Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown.

    Substitutions you can make to this recipe:

    • you can add some dried fruits to the filling such as raisins, chopped dates or dried cranberries
    • you can substitute the cornflour (cornstarch) with tapioca flour
    • you can replace the gluten-free flour with rice flour
    • you can replace the gluten-free flour with plain flour if you're not gluten-free.
    A round galette filled with brown apples sprinkled with pistachio nuts against a sheet of brown baking paper

    How long does this Gluten-Free Vegan Apple Galette keep for?

    This Apple Galette tastes best eaten warm from the oven but keeps covered in the fridge for up to a few days.

    A round galette filled with brown apples sprinkled with pistachio nuts with a slice cut out of it against a sheet of brown baking paper

    More gluten-free vegan pie recipes:

    • Gluten-Free Vegan Pecan Pie
    • Gluten-Free Vegan Cherry Pie
    • Gluten-Free Vegan Pumpkin Pie
    • Gluten-Free Vegan Blueberry Pie

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    A round galette filled with brown apples sprinkled with pistachio nuts with a slice cut out of it against a sheet of brown baking paper

    Gluten-Free Vegan Apple Galette

    This Gluten-Free Vegan Apple Galette is loaded with sweet, juicy, salted caramel-flavoured apples, subtly spiced with toasty cinnamon and enveloped in a crispy, flaky pastry crust!
    5 from 6 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Keyword: gluten-free galette, vegan apple pie, vegan galette
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 188kcal
    Author: Rhian Williams

    Ingredients

    For the apples:

    • 3 apples , cored, peeled finely sliced (around 700g/24oz in total)
    • 1 teaspoon coconut oil (or sub coconut butter)
    • 6 tablespoons coconut sugar
    • ½ teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • Pinch sea salt to taste
    • 2 teaspoons cornflour (cornstarch) (or sub tapioca starch)

    For the pastry:

    • 30 g (⅛ cup) coconut oil
    • 75 g (⅔ cup) ground almonds (almond meal) *
    • 75 g (⅔ cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
    • 7 tablespoons water

    To decorate (optional):

    • 1 teaspoon coconut sugar

    Instructions

    For the apples:

    • Place the apples, coconut oil, coconut sugar, vanilla, cinnamon and salt in a pan with a lid
    • Leave to cook on a low heat, stirring occasionally, for about 20 minutes until softened
    • Dissolve the cornflour in a tiny splash of water in a small bowl
    • Once the apples have cooked, add the cornflour and water mixture and mix well
    • Once the apples have thickened (takes about 30 seconds), turn off the heat
    • Leave to cool completely before transferring into the crust, otherwise the hot apple mixture will melt the crust

    For the pastry:

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
    • Combine all ingredients in a large bowl along until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
    • Lay out a sheet of greased baking paper on a counter and use a rolling pin to roll out the pastry dough into an oval shape as thin as you can, making sure it’s smooth at the edges
    • Pick up the baking paper and use it to transfer the sheet of pastry onto a rectangular baking tray
    • Transfer the apple mixture onto the pastry, making sure it has cooled completely, otherwise the hot apple mixture will melt the crust
    • Spread the apple mixture across the pastry, leaving a margin of about 1 inch (2 cm) around the edges
    • Fold the margin of pastry crust over, by picking up the edges of the baking paper until the filling as been completely tucked into the pastry on all sides
    • Use your fingers to carefully apply coconut sugar on top of the edges of the pastry, if desired
    • Bake in oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown

    • Tastes best eaten warm from the oven but keeps covered in the fridge for up to a few days

    Notes

    *You can alternatively use almond flour
    Nutrition Facts
    Gluten-Free Vegan Apple Galette
    Amount Per Serving
    Calories 188 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 4g20%
    Sodium 21mg1%
    Potassium 73mg2%
    Carbohydrates 27g9%
    Fiber 4g16%
    Sugar 14g16%
    Protein 3g6%
    Vitamin A 37IU1%
    Vitamin C 3mg4%
    Calcium 29mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Jenn S.

      October 02, 2020 at 6:31 pm

      This recipe looks incredible! I was just wondering whether using solid (chilled where I am) or liquid (room temp) coconut oil for the dough is recommended... or if it doesn’t matter much?

      Reply
      • Rhian Williams

        October 02, 2020 at 8:23 pm

        Solid coconut oil!

    « Older Comments

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·