This gluten free orange berry vegan Dutch baby is the perfect one pan brunch or breakfast recipe for weekend entertaining.
One of my favourite recipes for a summer brunch is a Dutch Baby. It’s a simple, yet elegant one-pan recipe that’s a cross between a crepe and a soufflé. Traditionally, the Dutch Baby is made with super simple ingredients, dressed up with fruit, powdered sugar and an endless stream of maple syrup. What I have admittedly never seen is a vegan Dutch baby, likely because it’s the eggs that give this dish its characteristic rise. But alas, I’m a sucker for a good culinary challenge, so I wanted to see what I could pull off. It took a lot of testing to get this one right for you guys, but I’m confident we nailed it with this Gluten Free Orange Berry Vegan Dutch Baby.
Why a Florida OJ Vegan Dutch Baby?
I’ve recently been playing around with swapping out plain old bland water or milk with 100% pure Florida Orange Juice in my sweet and savoury meals. We always have 100% orange juice in my fridge because my hubby is OBSESSED with it, so it’s become a flavourful little stand in for lots of our favourite family recipes- especially brunch! I love that it has no added sugar but it contributes natural sweetness to dishes so I can often cut back on the added sugar or salt in recipes. A ½ cup of 100% orange juice has just 55 calories and 11.5 g of naturally occurring sugar, while a medium sized orange has 69 calories and 12 grams of natural sugar. It’s also an excellent source of vitamin C, a good source of potassium, and contains folate, thiamin, plus calcium and vitamin D (in fortified options). Considering that only 1 in 10 Canadians are meeting their fruit and veggie quota, it’s a must at any brunch spread and the secret to making this Vegan Dutch Baby so flavourful and sweet.
Tips for Making this Gluten Free Florida Orange Juice Berry Vegan Dutch Baby
So I tested this Gluten Free Orange Berry Vegan Dutch Baby with all purpose flour and gluten free flour, and found that both of them worked out great. While this vegan version doesn’t get the same immediate “poof” that you would get in a traditional Dutch baby the second it goes into the oven (because it has no eggs), it really doesn’t make a difference. The reality is, only YOU ever see that poof since the Dutch baby always deflates the moment it’s brought to the table and topped with fruit and other pretty garnishes.
We topped our gluten free vegan Dutch baby with fresh berries, but you can totally add whatever fruit you have in the house.
If you liked this post, you may like:
Now loves, tell me, have you tried making a gluten free Florida OJ Vegan Dutch baby?
Leave me a comment below with your thoughts!
Disclaimer: This recipe was developed in paid partnership with Florida Department of Citrus, however, all opinions are genuine.
Gluten Free Orange Berry Vegan Dutch Baby
- 1/2 cup silken tofu
- 1/2 cup 100% Florida Orange Juice
- 1 cup all purpose flour or 3/4 cup Gluten free flour
- 1 tbsp maple syrup
- Zest from one orange
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp ginger powder optional
- 1 tbsp coconut oil melted
- 2 tbsp baking powder
- 2 tbsp 100% Florida Orange Juice
- 1/4 cup carbonated water added right before putting into the pan
- 2 tbsp non-dairy butter or coconut oil
- Strawberries sliced
- Powdered sugar
- Maple syrup
- Mint leaves
- Preheat oven to 425 degrees.
- In a blender, mix the silken tofu, 100% orange juice, flour, maple syrup, cinnamon, nutmeg, and ginger powder. Transfer to a mixing bowl.
- In a small bowl, mix together melted coconut oil, baking powder, and orange juice to create a leavening egg.
- Add leavening egg, ¼ cup of carbonated water, and orange zest to the mixture, and gently whisk in. Do not over whisk as it will affect the carbonation.
- Place a cast iron pan into the heated oven for 5 minutes.
- Remove skillet from the oven and coat with non-dairy butter. Pour the dutch baby mixture into the pan while it is still hot. Swirl the mixture several times to cover the sides of the pan.
- Cook for 12-15 minutes, until set in the middle and golden brown around the edges.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.