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Vegan Cherry Clafoutis Recipe

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4.2 from 32 reviews

This Vegan Cherry Clafoutis is a light and luscious dairy-free twist on the classic French dessert. Made with silken tofu, gluten-free flours, fresh sweet cherries, and a hint of almond and vanilla extract, this clafoutis bakes to a golden perfection with a tender, custard-like center. It’s subtly sweetened with organic cane sugar and enlivened by lemon zest, lemon juice, and optional Amaretto for a touch of boozy warmth. Perfect for a wholesome dessert or brunch treat, topped with a dusting of icing sugar and optionally served with whipped coconut cream.

Ingredients

Base and Batter

  • 2 tablespoons vegan butter (plus extra for greasing the baking dish)
  • 12 oz soft silken tofu
  • ¾ cup organic soy milk
  • 1 cup gluten-free 1:1 baking flour (or organic all-purpose flour or white whole wheat flour)
  • ¾ cup almond flour
  • ½ cup organic cane sugar plus extra for sprinkling
  • 2 tablespoons tapioca flour
  • ⅛ teaspoon pink salt
  • Smidge ground turmeric
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 2 teaspoons organic lemon zest
  • 2 tablespoons organic lemon juice
  • 2 tablespoons Amaretto (optional, or Kirsch (cherry brandy))

Fruit

  • ¾ pound fresh sweet cherries (destemmed; removing the pits is optional)

For Serving

  • Icing sugar (also known as confectioner’s sugar)
  • Whipped coconut cream (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish thoroughly with vegan butter to prevent sticking and help achieve a lovely golden crust.
  2. Melt Butter: In a small saucepan, melt the vegan butter gently and then let it cool slightly so it doesn’t curdle the batter when combined.
  3. Blend Wet Ingredients: In a food processor, combine the soft silken tofu, soy milk, melted vegan butter, vanilla extract, almond extract, lemon zest, lemon juice, and Amaretto if using. Process for about one minute until completely smooth, scraping down the sides as needed to blend evenly.
  4. Sift Dry Ingredients: In a medium mixing bowl, sift together the gluten-free baking flour, almond flour, organic cane sugar, tapioca flour, pink salt, and a small pinch of ground turmeric to evenly distribute all dry components.
  5. Combine Batter: Add the sifted dry ingredients to the food processor bowl with the wet mixture. Pulse several times until just incorporated into a smooth batter. Avoid overmixing to keep the texture tender.
  6. Assemble Clafoutis: Pour the batter into the prepared baking dish, spreading it evenly. Arrange the destemmed fresh cherries evenly over the top, and sprinkle an extra pinch of organic cane sugar on the fruit to enhance caramelization during baking.
  7. Bake: Place the dish in the oven and bake for 50 to 60 minutes, or until the edges are golden and the center is set but still slightly jiggly. Test doneness by inserting a wooden toothpick in the center; it should come out with just a few moist crumbs attached.
  8. Cool and Serve: Let the clafoutis cool for about an hour at room temperature to allow it to firm up. Before serving, dust generously with icing sugar and optionally serve with whipped coconut cream for extra richness.

Notes

  • Serve with whipped coconut cream if desired for an extra creamy texture.
  • Store leftovers at room temperature or refrigerated in an airtight container for up to 3 days.
  • This recipe is adapted from the Project Vegan Baking website, with modifications for gluten-free and dairy-free ingredients.

Find it online: https://deliciousyum.com/vegan-cherry-clafoutis-recipe/