Simple, practical, and full of everyday flavour, Vegan Strawberry Galette (No Oil) is a vegan, vegetarian American, Vegan dessert made with + 2 tbsp whole wheat pastry flour, almond flour, and baking soda in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 6
  • Category: Dessert
  • Cuisine: American, Vegan

Ingredients

Crust:

  • 1 cup + 2 tbsp whole wheat pastry flour (, or use half all purpose and half whole wheat*,(see note for glutenfree))
  • 3 tbsp almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp coconut cream
  • 1/2 cup coconut milk
  • 1.5 tbsp sugar

Strawberries:

  • 1 lb strawberries (thinly sliced)
  • 2 tbsp sugar
  • zest of half a lime
  • juice of 1/2 a lime

Method

  1. Mix the dry ingredients for the crust in a bowl, until well combined. Add coconut cream and mix in using a fork. ** Then add in half of the coconut milk and mix until fat crumbs. Knead into a stiff dough. Add 1-2 tsp of coconut milk as needed during kneading to make a dough. Do not overwork. Let the dough sit for 5 mins. Preheat the oven to 350 deg F (180 C)
  2. Using flour, shape the dough into a somewhat smooth ball, then press to make a disc. Place disc on parchment or a marble surface and Roll it out evenly to 14 inch oval.
  3. Place the rolled out dough on parchment lined baking sheet.
  4. Sprinkle 1 tbsp sugar on the crust. Add the sliced strawberries and spread them evenly leaving about an inch from the edge.
  5. Sprinkle lime zest and 1 tbsp sugar. Squeeze the zested half of the lime. Brush water or coconut milk on the crust edges, then carefully fold over. Brush oil on the crust for crispier(optional).
  6. Bake at 350 deg F (180 C) for 45 mins. Remove from the oven and let sit for 5 mins. Slice and serve with whipped coconut cream or ice cream. Garnish with more lime zest or mint

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.