To a liquid measuring cup or small bowl, add light coconut milk (or other dairy-free milk), apple cider vinegar or lemon juice, and vanilla extract (optional) and whisk to ensure there are no clumps. Let this curdle while you prepare the other ingredients for the cobbler topping.
In a large mixing bowl, combine potato starch, almond flour, coconut sugar, salt, and baking powder. Whisk to combine.
Add coconut oil to dry ingredients and use a pastry cutter, fork, or clean hands to cut the oil into the flour until well combined and it resembles the texture of wet sand.
Add wet mixture (dairy-free milk + apple cider vinegar) to the dry mixture and stir to combine into a wet dough. It should be a little crumbly but moldable with your hands. If looking too crumbly, add more coconut milk; if too wet, add more almond flour or potato starch.
Using a small or medium cookie scoop or spoon (~1 ½ Tbsp // avoid using a larger scoop or the biscuits may be doughy in the center), top berry filling with clumps of the cobbler dough. For best biscuit texture, DO NOT press down on biscuits. They should look rustic!
Place cobbler in the oven to bake for 30-40 minutes. The fruit should be bubbling and the cobbler biscuits golden brown. Let cool for 10 minutes before serving to help the fruit firm up.
Serve warm with vegan vanilla ice cream or coconut whipped cream (optional). Store cooled leftovers covered in the refrigerator for up to 4 days. Biscuits can be frozen for up to 1 month before baking and added when ready to bake.
Video

Notes
*Make sure your coconut oil is scoopable (the state it’s typically in when you buy it at the store), not liquid. If it’s too liquidy and pourable, this will negatively affect the biscuits. To fix, set jar in refrigerator to firm up for 30 minutes, then stir and let rest another 30 minutes at room temperature. The oil should be consistently solid, not partially solid and partially liquid. Repeat this process (of chilling, stirring, resting) until the right texture is achieved.
*Nutrition information is a rough estimate calculated with 1 ½ cups each of raspberries, blackberries, and cherries, and without optional ingredients.

BERRY FILLING
4 ½ cups fresh or frozen berries (we used 2 cups frozen raspberries, 2 cups blackberries, and 1/2 cup cherries // if fresh, remove stems and roughly chop // for a more tart cobbler, use tart berries such as raspberries)
1/3 cup coconut sugar (or sub organic cane sugar // reduce by up to half if you prefer less sweet desserts)
2 Tbsp arrowroot powder (or sub cornstarch)
1 tsp lemon zest (optional)
COBBLER TOPPING
1/4 cup canned light coconut milk (or sub other dairy-free milk)
1/2 tsp apple cider vinegar or lemon juice
1/2 tsp vanilla extract (optional)
3/4 cup potato starch (or sub all-purpose GF flour blend, but biscuits will be slightly more gummy)
3/4 cup almond flour (or sub finely ground cashews or another nut or seed flour)
2 Tbsp coconut sugar (or sub organic cane sugar)
1/2 tsp sea salt
1 tsp baking powder
3 Tbsp solid* refined coconut oil (or sub chilled vegan butter)
FOR SERVING optional
Vegan vanilla ice cream
Coconut yogurt
Coconut whipped cream
Instructions
Preheat the oven to 400 degrees F (200 C) and get out an 8 x 8-inch ceramic or glass baking dish.
To the baking dish, add fruit, sugar, arrowroot powder (or cornstarch), and lemon zest (optional) and stir to evenly coat. Set aside to let the flavors meld.

Stirring frozen berries, coconut sugar, arrowroot powder, and lemon zest
Mixing the berries with coconut sugar and letting them sit is a technique called maceration (you can think of it like marinating). By some science magic, the sugar draws moisture from the fruit and forms bonds (okay, that’s enough science for today, kids). The important part is that it makes juicy, tender, saucy fruit! And by adding arrowroot powder or cornstarch, the fruit thickens with baking.

Spoon in a baking dish of mixed berries
Next, we make the flaky, vegan, gluten-free, grain-free biscuits! We know, it’s sorcery, friends!

Mixing almond flour, potato starch, coconut sugar, salt, and baking powder in a bowl
Our trusty combination of almond flour and potato starch makes them light and fluffy, while coconut milk and oil make them rich and flaky. Add the other biscuit essentials like salt, baking powder, and (coconut) sugar, and you’ve got the most perfect cobbler topping!

Mixing gluten-free cobbler dough
Gently scooping the biscuit dough over the berry mixture (and avoiding pressing it down) gives the biscuits a golden brown exterior and prevents them from getting mushy.

Scooping biscuit dough over macerated berries
We hope you LOVE this berry cobbler!

It’s the perfect dessert for 4th of July celebrations, summer BBQs, or after a trip to the berry patch. But since it works well with frozen fruit, it’s also perfect year-round! Enjoy this cobbler on its own or topped with Coconut Whipped Cream, Coconut Yogurt, or scoops of Creamy Vegan Vanilla Ice Cream for additional sweetness and contrast.

Mixed berry cobbler topped with flaky gluten-free biscuits
More Gluten-Free Berry Desserts
Grain-Free Berry Crisp
Mini Blueberry Galettes
Vegan Gluten-Free Strawberry Shortcake
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Picking up a bite of berry cobbler from a bowl
Easy Gluten-Free Berry Cobbler (Vegan)
Perfect vegan fruit cobbler packed with ripe, juicy summer fruit and topped with flaky gluten-free biscuits. Baked to bubbly golden perfection! Just 10 simple ingredients required.
AuthorMinimalist Baker
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Bowl and pan of gluten free berry cobbler
PREP TIME
15 minutes
COOK TIME
40 minutes
TOTAL TIME
55 minutes
Servings
8
(Servings)
CourseDessert
CuisineGluten-Free, Grain-Free, Vegan
Freezer Friendly1 month (biscuits only)
Does it keep?4 Days
Ingredients
US Customary – Metric
BERRY FILLING
4 ½ cups fresh or frozen berries (we used 2 cups frozen raspberries, 2 cups blackberries, and 1/2 cup cherries // if fresh, remove stems and roughly chop // for a more tart cobbler, use tart berries such as raspberries)
1/3 cup coconut sugar (or sub organic cane sugar // reduce by up to half if you prefer less sweet desserts)
2 Tbsp arrowroot powder (or sub cornstarch)
1 tsp lemon zest (optional)

Easy Gluten-Free Berry Cobbler (Vegan)
We were craving a summery berry cobbler but wanted to keep things gluten-free and plant-based. Gluten-free biscuits can be tricky, so it took a few rounds of testing to perfect them, but we happily arrived at tender, flaky biscuits that pair seamlessly with this jammy cobbler!

Though butter-free and naturally sweetened, it doesn’t skimp on flavor or texture and would easily please a crowd of all types of eaters! Just 10 ingredients required. Let us show you how it’s done!

Frozen berries, coconut sugar, arrowroot powder, lemon zest, coconut milk, vanilla, apple cider vinegar, potato starch, almond flour, salt, and coconut oil
How to Make Berry Cobbler
This versatile cobbler starts with your choice of berries. We love using a combination of sweeter fruits like cherries or blueberries along with more tart ones like blackberries and raspberries for complex flavor and a perfect tart-sweet balance. Lemon zest is also lovely for additional tartness.

Add the almond flour, baking powder, and salt and mix once more until well combined. The batter will be thick and sticky (see photo). If it seems runny or too wet, add a bit more almond flour. If it is dry and crumbly, add more almond milk 1 tablespoon at a time.
Transfer the batter to the parchment-lined pan and spread into an evenish layer — it’s okay if the top is a bit uneven and rustic looking! Gently press the sliced fruit into the top of the batter, placing the slices close together but not overlapping.
Bake for 40-50 minutes or until the edges are browning and the center of the cake is firm and dry. Remove from the oven and let cool for at least 20 minutes before removing from the pan and serving.
Enjoy as part of a brunch feast or as a grain-filled, mid-morning snack with a scoop of coconut yogurt! As dessert, it’s delightful slightly warmed and served with dairy-free ice cream. This cake is best served fresh but will keep at room temperature for 3 days. Not freezer friendly.

FOR SERVING optional
Coconut yogurt
Vegan vanilla ice cream
Instructions
If you don’t already have cooked millet, prepare it at this time on the stovetop or using our Instant Pot method.
Preheat the oven to 375 F (190 C) and line a 9-inch springform pan with parchment paper. This recipe will also work in an 8-inch square baking dish.
In a large mixing bowl, prepare flax eggs by stirring ground flaxseed and water together. Let gel for a few minutes.
Measure the almond milk in a liquid measuring cup, add the lemon juice, mix gently, and let rest for a minute to curdle slightly.
Add the almond milk and lemon juice to the flax eggs along with the maple syrup, avocado oil, vanilla extract, and lemon zest. Whisk vigorously until you see no separation between the oil and other ingredients — about 1 minute.
Add the cooked and cooled millet and stir until evenly distributed.

It’s the perfect cake for all your breakfast, brunch, snack, or healthier dessert desires. Make it extra special by topping with Coconut Yogurt or Vegan Vanilla Ice Cream. And try it alongside our Minty Iced Matcha Latte, Easy Masala Chai, Adaptogenic Hot Chocolate, or 5-Minute Vegan Golden Milk for a comforting combo.

Tray of millet breakfast cake with nectarines
More Sweet Breakfast Recipes
1-Bowl Vegan Banana Oat Pancakes
Dark Chocolate Quinoa Breakfast Bowl
1-Bowl Chocolate Chip Banana Bread Waffles
Blueberry Muffin Breakfast Cookies (Vegan + GF)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of breakfast cake dough
Next is our favorite part — the fruit! This cake is especially delicious with stone fruit (like nectarines, plums, and apricots), but it’s a year-round beauty because of its versatility. Try it with berries, thinly sliced apples, mango, and more! After baking, the fruit becomes tender, and the cake develops a golden brown exterior.

Top down shot of millet breakfast cake with nectarines
We hope you LOVE this millet breakfast cake! It’s:

Nutty
Sweet
Fresh
Light
Balanced
& Perfectly snack-able!

Plate of millet breakfast cake topped with coconut yogurt
Fluffy Millet Breakfast Cake with Stone Fruit
A fluffy, wholesome, naturally sweetened cake baked with seasonal fruit. Perfect for brunch, breakfast, snacking, and beyond! Just 1 bowl and simple ingredients required.
AuthorMinimalist Baker
PRINT
Slice and platter of millet breakfast cake with stone fruit
PREP TIME
20 minutes
COOK TIME
40 minutes
TOTAL TIME
1 hour
Servings
8
(Slices)
CourseBreakfast, Dessert, Snack
CuisineGluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
US Customary – Metric
3 Tbsp ground flaxseed (or flaxseed meal)
7 ½ Tbsp water
1/3 cup unsweetened plain almond milk
1 Tbsp lemon juice
1/3 cup maple syrup
1/4 cup avocado oil (if oil-free, you can try subbing applesauce, but we haven’t tested it)
2 tsp vanilla extract
2 tsp lemon zest (~1 small lemon)
2 ¼ cups cooked & cooled millet (~3/4 cup dry as recipe is written // you could try subbing quinoa, but we haven’t tested it)
1 ½ cups almond flour (see notes for subs)
1 Tbsp baking powder
1/2 tsp sea salt
1 ½ cups stone fruit of choice, cut in 1/4-inch slices (~3 small plums, nectarines, or apricots // or sub berries or thinly sliced peeled apples)

The idea for this snack cake has been swirling around my head for a while after seeing some beautiful millet muffins in Amy Chaplin’s cookbook, At Home in the Whole Food Kitchen (beautiful book by the way — highly recommend). Plus, we’ve been getting more into millet lately in place of rice and quinoa for something different (have you tried it?). It’s quite nutritious, versatile, and quick and easy to cook. We’ve been loving it in stir fries, alongside curries, and in nourish bowls.

Adding grains to cakes can be tricky as it can make them dense. But millet is light and fluffy in nature, so it’s perfectly suited for adding to cakes.

The things I love most about this cake: It’s naturally sweetened, quick and easy to make (1 bowl), topped with ripe summer stone fruit, and made without any refined starches. After all, it’s summer. Let’s keep things simple and delicious. Let us show you how it’s done.

Salt, nectarines, lemon, maple syrup, vanilla, flaxseed, baking powder, almond flour, millet, almond milk, and avocado oil
How to Make This Breakfast Cake
It all starts with making the flax eggs, which are as easy as whisking ground flaxseed with water and letting the mixture thicken for a few minutes.

If you’re new to flax eggs and doubting that this really works, think again! This fiber- and omega-3-packed egg substitute provides binding and moisture and works incredibly well in pancakes, quick breads, and brownies, too!

Whisking flax eggs in a mixing bowl
Once the flax eggs have thickened, we add the other wet ingredients including vegan “buttermilk” (almond milk + lemon) for a subtle tanginess, maple syrup for sweetness, avocado oil to lock in moisture, and vanilla extract and lemon zest for flavor.

For the dry ingredients, we kept it simple with almond flour for its crumb texture and protein boost and cooked millet for its fluffy texture, B vitamins, zinc, iron, phosphorous, and more. Add a little baking powder for leavening and salt for flavor, and we’ve got breakfast cake!

ingredients
100g oats
1 tablespoon of maple syrup
375ml almond milk (about 1 1/2 cups)
1 tablespoon of chia seeds
1 teaspoon of vanilla powder
A handful of raisins
method
Place all of the ingredients into a bowl and mix well.
Leave the bowl in the fridge overnight to thicken up.
Remove from the fridge in the morning and enjoy.

Add the mixed herbs, paprika and cumin and cook for 2 minutes before adding the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
Once the peppers are a little soft, add the tomato puree, harissa paste (if using), tinned tomatoes and apple cider vinegar. Mix everything really well before leaving to cook for 20 minutes.
this overnight oats recipe is perfect for a quick, delicious breakfast. the oats are super creamy, while the vanilla flavour really has time to infuse. we like to add a few raisins, which become plump and juicy – but you can add in any extras you like in their place!

The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.

Cinnamon, salt and vanilla extract
These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.

WHAT ARE THE BEST SKEWERS FOR GRILLING SHRIMP?
There are two options when it comes to skewers: metal and bamboo. Metal are nice because they don’t burn, but they also let the shrimp rotate and are harder to manage. Personally, I like bamboo skewers for quick-cooking dishes like this. Just soak them briefly in water and they work great for shrimp.

IS THIS EASY TO SCALE UP FOR A COOKOUT?
Absolutely! Cook as many pounds of shrimp as you want. They cook so fast that you can feed a huge crowd with this recipe in just a few minutes! It’s a great backyard BBQ recipe, assuming that someday we will get to have parties again.

The recipe in the video is pretty much like mine, with just a few changes: I stabilized the egg whites with a bit of cream of tartar, decreased the baking powder, took out the vanilla and salt, and increased the sugar and cooking time. I guess when I put it like that, I changed the recipe quite a lot. I was super happy with the results: the pancakes came out super fluffy and tasted almost just like what I remember!

There are two key things you need to concentrate on if you want to make fluffy pancakes at home. One is the meringue – be sure that it’s well developed but not over beaten. The second one is how you cook them. Most of the recipes I see online use either frying pans on low heat or the exact same machines that they use in Japan: flat griddles with giant lids.

My first couple of attempts were with a frying pan with a lid. These didn’t work out for me – the heat of my gas stove, even on low, was too high. I don’t have one of those fun griddles (even though I want one) so I went with what I found at home: my crepe pan! It has a super low setting that worked perfectly. I don’t have a lid for it but my giant wok lid worked in a pinch. Fluffy pancake success! Serve them up with a dusting of icing sugar, whipped butter and maple syrup. You’ll be in heaven.