Vegan Apple Galette with Cinnamon and Cardamom
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1½ cups all-purpose flour
  • ¼ teaspoon sea salt
  • 2 Tablespoons coconut sugar
  • 1 stick (8 Tablespoons) very cold vegan butter, cut into 1-centimeter cubes
  • ¼–⅓ cup ice water
  • 2 teaspoons apple cider vinegar
  • 4 small apples (or pears), peeled, cored, and cut in ¼-inch slices
  • Juice of ½ lemon
  • ¼ cup coconut sugar
  • ½ teaspoon ground cinnamon
  • Pinch cardamom (a little goes a long way)
  • 1 Tablespoon all-purpose flour
  1. To make the dough, combine the flour, salt, and 2 Tablespoons coconut sugar in a food processor. Add the vegan butter and pulse until most of the pieces are the size of a pencil eraser (but it’s okay if there are a few garbanzo bean-size lumps in there—like I said, a forgiving recipe.
  2. Mix the ice water and the vinegar in a separate container.
  3. Transfer the dough into a large bowl and add the ice water and vinegar mixture a few Tablespoon at a time, stirring with a rubber spatula, just until you can make it hold together as a ball. (Err on the dryer side.) I used the full ⅓ cup, but it’s common to need only ¼ cup, so tread slowly.
  4. Turn out the dough onto a lightly floured surface, shape it into a disk, wrap tightly in plastic and refrigerate for 1–24 hours (or freeze till whenever).
  5. When you’re ready to cook the galette, preheat the oven to 400ºF and line a large baking sheet with parchment paper.
  6. As you peel and slice the apples, toss them into a glass dish with the lemon juice (to keep them from browning). Mix the peeled and sliced apples with ¼ cup coconut sugar, cinnamon, cardamom, and 1 Tablespoon flour. Set aside.
  7. Roll out the dough on a lightly floured surface to 12–14 inches, being careful it’s not sticking to the counter. Roll it up loosely on the rolling pin and transfer to the parchment-lined baking sheet.
  8. Arrange the apples in 2 rows (or just dump them all in there, like I did), leaving 2–4 inches of dough to fold over. When folding the dough over, lightly pinch along the creases to hold it together.
  9. Optional: combine maple syrup and almond milk and brush the crust.
  10. Bake for 40–50 minutes, until the apple mixture is bubbling, and the crust is golden brown. (I cooked it for 45 minutes and it was perfect.)
  11. Let sit for 15 minutes and enjoy hot, or cover and enjoy at room temperature.
Recipe by The Waco Vegan at