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Easy Homemade Vegan + Gluten-Free Berry Red Wine Pie Recipe

berry red wine pie recipe vegan gluten-free

Jammy, boozy, lusciously sweet berry pie. This easy homemade vegan + gluten-free berry red wine pie recipe tastes like an elevated yet classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You’d never know it’s vegan, gluten-free, and dairy-free.

berry red wine pie recipe vegan gluten-free

Pi day pie, fresh from the oven!

Pi day (March 14th, aka 3.14) marks the beginning of spring pie season, at least in my opinion.

Any excuse to make and eat pie, really, is a day worth celebrating.

Especially with an easy homemade vegan + gluten-free berry red wine pie.

The magic of pie

I know pie won’t actually solve challenging issues, but I do believe it can enhance any day. Pie is comforting. It’s a labor of love. It’s meant to be enjoyed with others (though having a pie to yourself sounds dreamy too).

There’s something magical about pie. It is unlike any other dessert. And can be so versatile. Maybe you’re not a sweets person and you like savory pies. Or you favor cream pies or fruit pies. Chocolate pies. Key lime pies.

So today, we’re making a berry pie with a boozy twist. It’s an easy homemade vegan + gluten-free berry red wine pie.

The berries

In this pie, I used frozen blueberries, blackberries, and cherries. Keep everything frozen until you’re going to use it in the pie (in other words, don’t thaw first). You can also use fresh berries, or any similar berries, fresh or frozen, depending on what you can find.

Thick, jammy, boozy, sweet

We’re taking it up a notch with the addition of RED WINE! Because adding red wine can only make it better. And feels necessary. The actual alcohol will bake out during baking, making the pie kid-friendly, too. But the luscious flavor adds depth to the pie. The fruit mixed with sugar, arrowroot flour, flour, lemon zest, cinnamon, vanilla and red wine bakes up into a thick, jammy, boozy, sweet berry filling.

You’ll want to lick your plate after eating a slice. It’s that kind of pie filling.

Undetectably vegan, gluten-free, and dairy-free

This berry red wine pie is unbelievably vegan-friendly, gluten-free, and free of dairy!

What does that mean? What that means is – if you CAN eat dairy/animal products/gluten, you can eat this pie. If you CANNOT eat dairy/animal products/gluten, you can still eat this pie. Pie for everyone!

Truly, no one will know this pie is vegan, gluten-free, and dairy-free.

The, um, cherry on top

The proverbial cherry-on-top is to serve the pie with a scoop of your favorite ice cream (I recommend Oatly vanilla). And if you have maraschino cherries, topping your ice cream with one of those would be DIVINE! For an actual cherry on top.

What you’ll need

Here are some of the items I use in this recipe that I buy online. If there’s something else you’re looking for, DM me and I will help find it:

Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

Let’s make it!

Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

berry red wine pie recipe vegan gluten-free

Easy Homemade Vegan & Gluten-Free Berry Red Wine Pie Recipe

Jammy, boozy, lusciously sweet berry pie. This pie tastes like an elevated classic berry pie with something extra thanks to velvety red wine. All nestled in a flaky buttery crust. You'd never know it's vegan, gluten-free, and dairy-free.
Course Breakfast, Dessert, Snack
Cuisine Dairy-free, Gluten-free, Vegan
Servings 8 people

Ingredients
  

The Crust Part

  • 496 g King Arthur measure for measure gluten-free flour 4 cups
  • 3/4 tsp baking powder
  • 1 tsp sugar
  • 3/4 tsp salt
  • 4 oz vegan butter (cold) 1 stick
  • 4 oz vegan shortening 1/2 cup
  • 240 ml cold water (measure and then put in fridge to get cold) 1 cup

The Filling Part

  • 8 cups berries for example, 4 pints of blueberries (fresh or frozen)
  • 198 g granulated sugar 1 cup
  • 32 g arrowroot starch (or cornstarch) 1/4 cup
  • 31 g King Arthur measure for measure gluten-free flour 1/4 cup
  • 120 ml red wine (I get my vegan wine from Thrive Market – see notes) 1/2 cup
  • 1/2 tsp cinnamon
  • 1 zest of 1 lemon
  • 1/2 tsp vanilla extract

The topping

  • 1 tbsp almond milk
  • 1 tbsp sugar

Instructions
 

The Crust

  • In a large bowl, sift together the crust ingredients: King Arthur measure for measure flour (496 g), baking powder, sugar, and salt.
  • Add in the cold butter and shortening. Use a pastry cutter or two knives to cut the butter/shortening into the dry ingredients. Keep cutting the shortening in and mixing until you have small crumbs– pea-sized or smaller.
  • Add in cold water, 1 tablespoon at a time. You might not need all the water. Lightly knead the dough with your hands. Keep adding water until the dough holds together in a ball. It’s too dry if the dough is cracking (add a touch more water), but too wet if the dough is sticky (add a touch more flour).
  • Split the dough in half. Wrap both halves in plastic wrap and refrigerate for about in hour (or longer, up to two days). If you refrigerate longer than 1 hour, leave the dough out on the counter for a little longer before rolling it out. While the dough chills, prepare your berry filling.

The Filling

  • Pour the red wine into a small bowl. Add the sugar and arrowroot flour. Whisk all together, and set aside.
  • In a large bowl, add your berries, gluten-free flour, cinnamon, lemon zest, and vanilla extract. Stir it all together.
  • Give the red wine mixture one more good whisk and then pour it over the berry mixture. Use a spatula to get all the red wine out of the measuring cup (no drop left behind!) Mix all together, and set that aside.

Assemble the Pie

  • Preheat the oven to 425 degrees F.
  • While the oven is heating, assemble the pie. Have a pie plate handy. Take 1 ball of dough out of the refrigerator. Using a rolling pin, roll it between two sheets of wax paper. Try to make it roughly in the shape of a circle. You want it to be a little bigger than the size of your pie plate.
  • Remove the top layer of parchment paper. Flip the crust into the pie plate, so that the remaining parchment paper is now on to. Peel that layer of parchment paper away. Lightly press the dough to take shape of the plate. If you have any large amounts of crust hanging over the edges, gently trim the extra.
  • Give the berry filling another good stir, then fill the pie crust with the filling and even it out with a spatula.
  • Take out your remaining pie crust dough from the fridge. This is your top crust. Roll it out the same way you rolled out the bottom crust.
  • For solid top crust: If you want a solid top crust, you can place it on top of the pie by by removing the top layer of parchment paper, flipping it onto the pie filling, and removing the remaining parchment paper. Gently trim any extra crust overhang. Crimp the bottom and top pie crusts together with your fingers. Cut a few slits in the top crust to allow the steam to release from the pie while baking.
  • For lattice top crust: If you want to do a lattice top, like in the photo, use a knife to gently cut even strips of pie dough– about 1/2-3/4 an inch wide.
  • Think about your circular pie as having 4 sides. I’m going to call each strip of pie dough by a number.
    Lay strip 1 of dough along the left, outermost edge of the pie. Lay strip 2 perpendicular to strip 1– along the top outermost edge. The end of strip 2 should be laying over the end of strip 1.Take strip 3 and lay it parallel to strip 1, leaving a little bit of space so that the berry mixture shows through. The end of strip 3 should be laying on top of and perpendicular to strip 2.Before laying strip 4, peel back strip 1 by taking the loose end and folding it back on top of itself. Lay strip 4 parallel to strip 2, again leaving space for berries to show. Strip 4 should be underneath strip 1 (that’s why you peeled it back) and on top of strip 3. Fold strip 1 back down so that it’s on top of strip 4. Now, fold back strip 2, from the loose end, so that it’s folded on top of itself. Lay strip 5, parallel to strips 1 & 3, so that it’s under strip 2 (that’s why you folded it back) and on top of strip 4. Fold strip 2 back down so that it’s on top of strip 5. Continue this under-over process until you’ve covered the pie. It sounds much more complicated than it actually is, I promise. Lastly, crimp the edges together with your fingers. I’m using a pie crust that already has an edge shape, so I followed the lines of the pie plate.
  • Brush the top of the pie with the almond milk and sprinkle with sugar. This will help the crust to become golden brown in the oven.
  • Cover the pie with aluminum foil. Place it on a large baking sheet to catch any drips. I like to line the baking sheet with foil too – for easy clean up.
  • Bake in your 425 degree oven for about 30 minutes. Then, remove the foil, and bake another 20-30 minutes, or until crust is brown and berries are juicy.
  • Cool the pie on a cooling rack or hot-pad.
  • After about 30 minutes, feel free to serve the pie warm! Mmmmmm warm….you know fresh from the oven is my favorite. Or, allow it to cool completely (still wonderful). If you aren’t serving it right away, cover it with foil or plastic wrap and place it in the fridge until you’re ready to serve. You can warm it up in the oven or microwave, or enjoy as-is!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, wine, and even household products, etc. This is the vegan red wine I used in this recipe. If you want to try them out, you can take 40% off your first order with this link
Keyword Easy Homemade Berry Pie
berry red wine pie recipe vegan gluten-free

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Vegan & Gluten-Free St. Patrick’s Day Cupcake Recipe

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

This is the only St. Patrick’s Day cupcake recipe you need: moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Unbelievably vegan, dairy-free, and gluten-free. Enjoy them whether you’re vegan, dairy-free, gluten-free or not!

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

St. Patrick’s Day is coming. You want to do something festive. And by do something, you really want to make festive foods. These cupcakes are so good, you’ll want to make them over and over again.

And they’re the perfect St. Patrick’s Day celebration Goodie.

The rich chocolate cupcakes are enhanced with Guinness stout (or coffee for gluten-free), and frosted with a creamy mocha frosting. Sprinkled with edible gold glitter.

Where to buy the vegan edible gold glitter? Sweetapolita online is my favorite. Take 10% off your order here.

Absolutely no one will know that these cupcakes are completely:

— Vegan
— Dairy-free
— Gluten-free

They’re inspired by the iconic flavors of St. Patrick’s Day:

Guinness stout, chocolate, and coffee – resulting in a cupcake that’s as indulgent as it is inclusive. By harnessing the power of vegan and gluten-free ingredients, you’ll ensured that everyone can partake in the festivities and enjoy a delicious treat without compromise.

These Chocolate Guinness Cupcakes blend rich chocolate, bold Guinness stout, and decadent mocha frosting into a delightful confection that you will love.

What you’ll need

Here are some of the items I use in this recipe. If there’s something else you’re looking for, DM me and I will help if I can:

The Vegan & Gluten-free St. Patrick’s Day Cupcake recipe

Let’s make it!

Show off your creations! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share what you make.

Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

Vegan & Gluten-Free St. Patrick’s Day Cupcakes

Celebrate St. Patrick's Day in the best way: with moist, rich, melt-in-your-mouth, Guinness cupcakes. Fun for adults and kids alike, you can use non-alcoholic Guinness, or substitute coffee for gluten-free. Enjoy them whether you're vegan, dairy-free, gluten-free or not!
Course Dessert
Cuisine Dairy-free, Gluten-free, Vegan
Servings 12 cupcakes

Ingredients
  

The Cake Part

  • 16 oz Guinness (regular or non-alcoholic) substitute 120ml (1/2 cup) strongly brewed coffee
  • 7 g ground flaxseeds 1 Tablespoon
  • 45 g water 3 Tablespoon
  • 99 g granulated sugar 1/2 cup
  • 99 g light brown sugar 1/2 cup
  • 105 g all purpose or gluten-free flour scant 1 cup
  • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 60 ml canola or vegetable oil 1/4 cup
  • 5 ml vanilla extract 1 tsp
  • 120 ml boiling water 1/2 cup

The Frosting Part

  • 4 oz vegan butter (room temperature) 1 stick
  • 250 g powdered sugar 2 cups
  • 38 g unsweetened cocoa powder 1/4 cup + 2 Tablespoons
  • 1 tsp vanilla extract
  • 1/4 tsp instant espresso powder (optional. leave out for classic chocolate frosting)
  • 30 ml almond milk (or your fav non-dairy milk) 2 Tablespoons
  • Edible Gold Glitter See notes for link.

Instructions
 

The Cake Part

  • Reduce the Guinness. Pour the can of Guinness into a medium-sized saucepan. The non-alcoholic or regular Guinness both work here. (For gluten-free, simply use 120 ml (1/2 cup) of strongly brewed coffee and skip these reduction steps.)
  • Set the pan over medium heat and stir frequently. You want to reduce the Guinness down to about a 120 ml (1/2 cup). This step will create a more concentrated and rich addition to the cupcakes.
  • Once the Guinness is reduced, pour it into a heat-safe bowl so that it cools down more quickly. Set aside to cool.
  • Preheat your oven to 350 degrees F. Line 1 cupcake pan (12 cupcakes) with cupcake liners. Set the pan aside.
  • Make the flax eggs: Combine the flaxseeds and the 45 g of water. Mix them together with a fork and set aside.
  • In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).
  • Then, to the dry ingredients, add the flaxseed mixture, Guinness or coffee, oil, and vanilla. Stir gently the wet ingredients into the dry until there are no more streaks of flour.
  • Add in 120 ml (1/2 cup) of boiling water: Boil slightly more than 1/2 cup of water either in a pot on the stove, or in a microwave safe bowl in the microwave for about 2 minutes. Slowly pour the boiling water into the other ingredients, while doing your best to continuously whisk the batter while the water is being added. Stir just until fully mixed. The batter will be very thin.
  • Now, to get the batter into the cupcake-lined pans. You can either scoop the batter with a large cookie scoop, or, since the batter is so thin, pour the batter into a liquid measuring cup and pour it into the cupcake pans. Either way, you’ll have some drips that get on your counter/the outside of the pan. That’s ok. It wipes right off. Wipe off any drips from the pan using a damp paper towel before baking.
  • Bake the cupcakes in your pre-heated oven for about 20-22 minutes. They’re done when the tops no longer look wet, and when they spring back when you lightly press the top of one with your finger.
  • Take the cupcakes out of the oven and cool them in the pan on a hot pad for 2-3 minutes. Then take each cupcake out of the pan and cool them completely on a plate or on wire cooling racks. 
  • While the cupcakes cool, make the frosting.

The Frosting Part

  • Into a medium-sized bowl, sift the cocoa powder, instant espresso powder (if using) and powdered sugar. Set aside.
  • Into a large bowl, put the one stick of room temperature vegan butter. Using a handheld mixer, whip the butter until it’s creamy.
  • Add in about 1/3 of the powdered sugar/cocoa mixture. Also add in the vanilla extract and 1 tablespoon of the almond milk. Turn the beaters on to the lowest speed and slowly incorporate those ingredients. Some of the powdered sugar will probably *poof* as you mix. Embrace the mess.
  • Add in another 1/3 of the powdered sugar/cocoa mixture and 1 Tablespoon more almond milk. Beat again. Continue this until you’ve used all the powdered sugar/cocoa mixture. Add more milk as needed, 1 Tablespoon at a time, until you reach a creamy frosting consistency.
  • Now, your cupcakes are probably cool, which means it's perfect timing to frost!
  • Use a spatula to scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip you want to use to frost. I usually use an open star tip. Pipe the frosting onto the cupcakes. Alternatively, if you don't feel like piping, slather that frosting on with a knife.
  • Sprinkle the cupcakes with edible gold confetti. See Notes section below for a link to the one I use.
  • ENJOY your delicious cupcakes!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using either King Arthur measure-for-measure gluten-free flour. or Bob Red Mill’s Gluten-free 1-to-1 baking flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Thrive Market is one of my favorite online specialty markets for vegan and gluten-free ingredients, snacks, and even household products, etc. If you want to try them out, you can take 40% off your first order with this link
Sweetapolita is have favorite place to buy vegan sprinkles. You can take 10% off your first order. Scoop the edible gold confetti here.
Keyword guinness, plant-based, allergy-free
Vegan and gluten-free St. Patrick's Day Guinness Cupcakes recipe

Note: This post contains affiliate links, which means I may earn a small commission if you make a purchase through these links. This is at no additional cost to you and helps support my small business.

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Easy Vegan Gluten-free Pumpkin Brownie Recipe

Vegan Gluten-free Pumpkin Brownie Recipe

Take a deep breath in. Ahhhhh. Feel that? That’s the beautiful briskness of fall!

I’m thrilled to share a mouthwatering recipe that embodies the essence of fall: Vegan and Gluten-Free Pumpkin Brownies. As the leaves change colors and the air turns crisp, there’s nothing like enjoying a sweet treat that captures the warm, comforting flavors of the season. And chocolate, obvi.

These brownies are the perfect combination of pumpkin spice and chocolaty goodness, and the best part is, they’re undetectably vegan and gluten-free. Whether you’re vegan or gluten-free, or simply enjoy indulging in delicious desserts, these brownies will surely become a seasonal favorite.

The Ingredient Magic

Baking with high-quality ingredients will equal high quality brownies! I try not to use any “weird” ingredients. Most of the ingredients here are items you probably already have in your house. If you don’t, here are my suggestions so you can scoop them up easily:

Key Ingredients

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

easy vegan gluten-free pumpkin brownie recipe

Chocolate Pumpkin Brownie Recipe — vegan + gluten-free

Easy pumpkin brownie recipe with gooey chocolate and cozy pumpkin. You'd never know they are dairy-free, vegan, and gluten-free. Loved by kids and adults.
Course Dessert
Cuisine dessert, Gluten-free, Vegan
Servings 9

Equipment

  • 1 medium bowl
  • 1 large bowl
  • 1 Whisk
  • 2 spatulas
  • 1 8×8 inch pan
  • Parchment paper

Ingredients
  

The Brownie Part

  • 160 g gluten-free baking flour 1 1/3 cup
  • 80 g unsweetened cocoa powder 1 cup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 160 g vegan butter, melted 2/3 cup
  • 100 g brown sugar 1/2 cup
  • 150 g granulated sugar 3/4 cup
  • 100 ml unsweetened almond milk 1/3 cup + 2 Tablespoons
  • 15 ml vanilla extract 1 Tablespoon
  • 6 oz chocolate chips 1 cup

The Pumpkin Part

  • 100 g pumpkin puree 1/2 cup
  • 55 ml unsweetened almond milk 1/4 cup
  • 15 ml vanilla extract 1 Tablespoon
  • 30 ml vegetable oil 1 Tablespoons
  • 25 g granulated sugar 1/8 cup
  • 85 g gluten-free baking flour 2/3 cup
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 dash salt
  • 9 Oreos (optional)

Instructions
 

Prep

  • Preheat your oven to 350 degrees F.
  • Line an 8×8 inch pan with parchment paper. Set aside.

The Brownie Part

  • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside for now.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until fully combined.
  • Add in the almond milk and vanilla. Whisk again.
  • Switch to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the dry ingredients in until there are only a few flour streaks remaining. Then, add in the chocolate chips. Fold gently until combined and you have a beautiful chocolate brownie batter. Set this aside while you make the pumpkin layer.

The Pumpkin Part

  • Take the medium bowl that used to have your dry ingredients in it from the brownie layer. Now that the bowl is empty, add the pumpkin, almond milk, oil, vanilla, and sugar. Stir together with a spatula until fully combined.
  • To the wet ingredients, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Fold the dry ingredients in until the mixture is fully combined.

Assemble

  • Take your 8×8 inch baking pan lined with parchment paper. Add the brownie layer. Spread out smooth.
  • On top of the brownie layer, add the pumpkin layer. Spread it out evenly.
  • Take a knife a run it up and down, and side to side, of the brownie pan to swirl the brownie part and pumpkin part together a bit.
  • Add 9 whole Oreos on top of the brownies: 3 down and 3 across. Press them gently into the batter. Or, you can skip the Oreos all together. They're fun, but not necessary.

Bake

  • Bake the brownies in the preheated oven for about 25 minutes, or until the top no longer looks wet.
  • When they're done baking, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire cooling rack.
  • Technically, for the best shaped brownies, you should wait until they are fully cooled to cut them. However, I have to say, there is nothing like a forkful of warm brownie fresh from the oven. Allow them to cool for at least 20 minutes so they aren't TOO hot. Then use the parchment paper overhang as handles to pull the brownies up an out of the pan. Cut into 9 squares, each with an Oreo in the center (if you used Oreos).
  • Eat, enjoy, and love fall!
  • If you have any extras, store them in an airtight container for up to 5 days. Alternatively, pop them in the freezer for up to 3 months.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using King Arthur measure-for-measure gluten-free flour. Scoop it up here.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword easy pumpkin brownie recipe vegan and gluten-free

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂