Vegan Peach Galette

This Vegan Peach Galette makes the perfect summer dessert recipe to fully embrace peach season! Made with almond flour, coconut oil and a side of cashewmilk frozen dessert, you won’t be needing any other recipe this summer.



For the Crust:

  • 1 1/2 cups almond flour (NOT almond meal)
  • 1/2 cup tapioca flour
  • 3 tbsp ground flax
  • 1 tbsp coconut sugar (or brown sugar)
  • 1/4 tsp sea salt
  • 1/4 cup coconut oil
  • 2 tbsp cold water

For the Filling:

  • 3 large peaches, sliced thinly
  • 1 tbsp tapioca flour
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, tapioca flour, ground flax, coconut sugar and sea salt.
  3. Add in coconut oil and stir until mixture clumps.
  4. Add in water and stir.
  5. Use hands to create a ball with the mixture.
  6. Place ball between two sheets of parchment paper (I used a silicone mat with a piece of parchment on top) and use a rolling pin to roll into a 12 inch circle.
  7. Place bottom parchment (or silicone mat) with crust on top onto a baking sheet and set aside.

For the filling:

  1. In a large bowl combine peaches, vanilla extract, coconut sugar and tapioca flour until peaches are well-coated.
  2. Add filling to the center of the crust, leaving at least a 2 inch perimeter for folding over.
  3. Slowly fold crust over peaches all around the edges by using the parchment paper and folding it over the peaches. Use a combination of a spatula and your hands, and use your hands to fix any broken spots. Don’t worry if crust breaks, just repair with your hands and it will be totally fine once it’s baked.
  4. Place in the oven to bake for 25-30 mins or until golden brown around the edges.
  5. Let cool for 20 mins before serving.
  6. Don’t forget to serve with a scoop of ice cream!

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