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Home » Recipes » Baking & Desserts

Gluten-Free Vegan Apple Galette

Modified: Jul 11, 2021 · Published: Aug 28, 2019 by Rhian Williams

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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 minutes
Cook Time: 50 minutes minutes
Total Time: 1 hour hour 10 minutes 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.

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Comments

    5 from 6 votes (3 ratings without comment)

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    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!

  2. masha

    March 04, 2025 at 6:37 pm

    hi!
    i wonder if it would work as individual pastries? or do you think there would be too much pastry to filling?
    thanks!

    Reply
    • Rhian Williams

      March 05, 2025 at 8:13 am

      Hi! Yes, I think that would work! Hope you'll love it!

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

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