I'm so excited to share this delightful Vegan Clafoutis recipe with you – it makes for a perfect summertime treat that is both delicious and gluten-free! This classic French dessert requires minimal effort yet yields an impressive delight: a layer of cherries deliciously enveloped in a vegan custard-like batter.
Let me show you how easy it can be to replicate this vegan version of a traditional French favorite – up your baking skills by joining me in creating the most delicious vegan cherry clafoutis you've ever tasted!
What is clafoutis?
Clafoutis (pronounced kla-foo-TEE) is a rustic baked French dessert that is like a mixture of cake and custard, studded with unpitted black or tart cherries. It's traditionally not vegan since it is made with a thick batter that contains dairy products (whole milk and cream), eggs, and butter.
The result is a light and custardy dessert with a heavenly texture that is not too sweet.
Other fruit, such as berries and peaches, can be used, but the dessert is called flaugnarde.
A clafoutis is usually served warm. The cherries are usually not removed because the pits have an almond flavor when cooked. Plus, you can get a burst of cherry juice as you (carefully) bite into the cooked cherry as you eat the clafoutis.
Since this recipe is vegan, there are no dairy products or eggs. Instead, I've created a custard-like texture with a secret ingredient.
What is it?
Why you're going to love this vegan clafoutis
It's the perfect dessert to make during cherry season.
This vegan clafoutis recipe is gluten-free, too - so everyone can enjoy this delicious treat. Plus, it's easy to make and beautiful!
The sweet cherries pair perfectly with the creamy base of this dish for the perfect summertime indulgence - whether you decide to have it for breakfast or an evening dessert. It's perfect for a weekend brunch or take it along on a picnic.
Here are the ingredients you need to make this easy recipe with juicy cherries:
I keep the cherry pits, not so much for the taste of the almond since I put in almond extract, but so that the cherry juice explodes in the mouth while enjoying this delicious recipe.
- Cherries - Fresh, sweet black cherries are the best. I don't pit them; my teeth have been safe so far! But feel free to use pitted cherries; however, it will make the clafoutis juicier. Frozen cherries can be used - thaw and drain them first.
- Almond flour - for a delightful nutty flavor. I use superfine almond flour for a smooth texture. I don't recommend an almond meal since it is coarser and may contain almond skins.
- Gluten-free 1:1 baking flour - I used Bob's Red Mill in the blue bag.
- Soft silken tofu - look for a small carton at room temperature on the grocery store shelf. I used this one; the Mori-nu soft silken tofu is shelf stable. If you can't find it locally, you can order it online.
- Tapioca flour - I used this one to thicken the batter to help it achieve the custard-like texture.
- Pink salt - use a fine-textured salt of your choice. I used Himalayan salt. Add a pinch of salt to bring out the flavors.
- Ground turmeric - just a smidge for color.
- Lemon - you need the zest and juice of one fresh lemon.
- Organic soy milk - I use soy milk for baking because the texture is closest to whole milk.
- Almond extract and vanilla extract - to add delicious aroma and flavor. The kitchen smells divine while this vegan clafoutis bakes!
- Amaretto - I love a vegan-friendly Amaretto with cherries. - I used Disaronno Amaretto. Search on the Barnivore website to find more vegan-friendly Amaretto brands. If you have Kirsch, a clear brandy made from morello cherries, you can use that instead.
- Vegan butter - I used Earth Balance buttery sticks.
- Icing sugar (not pictured) - also called confectioner's sugar - optional. Sprinkle it on your vegan clafoutis before serving, if desired.
See the recipe card for quantities.
How to make this Vegan Cherry Clafoutis Recipe (Gluten-free)
It's easy to make this vegan cherry clafoutis, even if it is your first time. It is well worth the effort - the hardest part is removing the stems from the cherries!
Prepare the fresh cherries by washing, picking through, and discarding any too soft or not fresh. Pit them with a cherry pitter if desired; I choose not to.
Preheat oven to 375°F. Grease a 9-inch baking dish with vegan butter; I chose a ceramic pie dish - a cast iron pan will also work.
Melt vegan butter in a small saucepan or microwave for 30 seconds in a small glass bowl and let cool.
Add soft silken tofu, soy milk, vanilla extract, almond extract, lemon zest, lemon juice, and Amaretto, if using, to the food processor bowl. Process the ingredients in the mixing bowl for up to 1 minute until smooth.
Sift gluten-free flour, almond flour, organic cane sugar, tapioca flour, pink salt, and turmeric in a medium mixing bowl.
Add the dry ingredients to the food processor bowl. Pulse the ingredients several times in the mixing bowl until incorporated.
Pour the clafoutis batter into the prepared baking dish.
Top with destemmed fresh cherries. Sprinkle with organic cane sugar.
Bake for 50 to 60 minutes or until golden at the edges. The middle should be lightly golden. Let cool until warm before serving.
This vegan clafoutis will puff up in the oven and turn golden brown at the edges.
Check with a toothpick to see if the clafoutis is done; the toothpick should come out with cooked batter sticking to it. If it comes out cleanly, the clafoutis will likely be overbaked, affecting the texture.
Hint: Place your baking dish on a rimmed baking sheet to catch any cherry juice while the clafoutis bakes. Let cool on a baking rack for an hour before serving.
Sprinkle icing sugar on top through a mesh sieve if desired.
Here are a few substitutions you can make:
- Gluten-free flour - if you're not gluten-free, feel free to replace the 1:1 gluten-free baking flour with all-purpose flour or white whole wheat flour.
- Almond flour - if you don't have this, replace it with all-purpose flour.
- Organic cane sugar - use coconut sugar instead or sucanat (unrefined whole cane sugar).
- Organic soy milk - use another plant-based milk such as oat milk or almond milk.
- Tapioca flour - use organic corn starch instead.
- Lemon juice and lemon zest - use a half-teaspoon of lemon extract instead.
Here are some variations you can try when making this gluten-free clafoutis:
- Cherries - Instead of fresh cherries, try frozen cherries or try other fresh summer fruit such as apricots, blueberries, peaches, strawberries, or raspberries. Or try apples or pears. Or use frozen mixed berries. To use firm fruit like mangos, pears, plums, apricots, and apples, peel them first, then sauté in vegan butter until just tender; let the fruit cool before placing it on the bottom of the baking dish.
- Deluxe - serve with coconut whipped cream.
- Kid-friendly - remove the cherry pits with a cherry pitter and skip the Amaretto. I love this cherry pitter.
- Amaretto - instead of Amaretto, try Calvados, cognac, or Kirsch.
- 9-inch pie dish or a cast iron skillet. Use a shallow baking dish.
- Small skillet or small glass bowl for melting the vegan butter.
- Food processor
- Measuring spoon set to get a smidgen of turmeric!
- Mixing bowls
- Here is my favorite cherry pitter.
- Microplane zester
- Citrus juicer
- Rimmed baking tray to place the pie dish on to catch any drips.
Once cooled completely, store covered in an airtight container at room temperature or in the fridge for up to 3 days.
This vegan cherry clafoutis does not stand up well to freezing.
Ensure the mixture is completely smooth before pouring the batter into the baking dish.
Did you know that clafoutis originated in the Limousin region of France? The name clafoutis comes from the Occitan word "clafir," which means "to fill." Back in the 19th century, people filled dishes with fruit and batter; the fame of clafoutis spread to other regions of France and even neighboring countries.
If your cherry clafoutis is rubbery, it was baked too long. Next time, shorten the baking time and check the middle with a toothpick before taking it out of the oven. The toothpick should come out with small pieces of cooked batter.
It can be served warm or cold. As it cools, it will firm up. Enjoy leftovers the next day for breakfast or a snack.
It's not too sweet and has a delicious fruity taste from the cherries. The texture is like a thick custard, similar to a flan and Dutch baby.
Looking for other recipes like this? Try these:
I hope you enjoy this recipe as much as we did! If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Cherry Clafoutis Recipe (Gluten-free)
- 9-inch baking dish pie dish or cast iron pan
- small skillet
- mixing bowls
- cherry pitter if pitting the cherries
- 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
- 1 tablespoon Amaretto optional, or Kirsch (cherry brandy)
- ¾ pound fresh sweet cherries destemmed; removing the pits is optional
- Icing sugar also known as confectioner's sugar, optional, for serving
- Preheat oven to 375°F. Grease a 9-inch pie dish with vegan butter.
- Melt vegan butter in a small saucepan and let cool.2 tablespoons vegan butter
- Add soft silken tofu, soy milk, melted vegan butter, vanilla extract, almond extract, lemon zest, lemon juice, and Amaretto to the food processor bowl. Process for up to a minute until blended, scraping down the sides of the bowl with a spatula.12 oz soft silken tofu, ¾ cup organic soy milk, 1 tablespoon vanilla extract, 1 teaspoon almond extract, 2 teaspoons organic lemon zest, 2 tablespoons organic lemon juice, 1 tablespoon Amaretto
- Sift gluten-free flour, almond flour, organic cane sugar, tapioca flour, pink salt, and ground turmeric in a medium mixing bowl. Add the dry ingredients to the food processor bowl.1 cup gluten-free 1:1 baking 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
- Pulse the ingredients several times in the mixing bowl until incorporated.
- Pour the clafoutis batter into the prepared baking dish. Top with destemmed fresh cherries. Sprinkle with organic cane sugar.¾ pound fresh sweet cherries
- Bake for 50 to 60 minutes or until golden at the edges. The middle should be set and lightly golden. Check the middle with a wooden toothpick - a few small pieces of cooked batter should stick to it. Let cool for an hour before serving.
- If desired, top with a sprinkling of icing sugar.Icing sugar
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.