Go Back
+ servings
Vegan dutch baby in a pan topped with berries and orange zest.

Gluten Free Orange Berry Vegan Dutch Baby

This gluten free orange berry vegan Dutch baby is the perfect one pan brunch or breakfast recipe for weekend entertaining.
Course Breakfast
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 232kcal


  • 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
  • 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
  • Topping:
  • Strawberries sliced
  • Raspberries
  • 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.


Calories: 232kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Sodium: 13mg | Potassium: 715mg | Fiber: 3g | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 19.7mg | Calcium: 295mg | Iron: 1.7mg