Vegan Cherry Clafoutis Recipe (Gluten-free)

Name: Vegan Cherry Clafoutis Recipe (Gluten-free)
Prep time: 30 min
Cook time: 60 min
Total time: 150 min
Ingredients: 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)

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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!

Overhead view of vegan clafoutis dessert in a white baking dish.

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?

Silken tofu!

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.

If you have an abundance of cherries, try my vegan cherry pie, easy cherry compote, or cherry coconut popsicles.

Jump to:

What is clafoutis?
Why you're going to love this vegan clafoutis
Ingredients
How to make this Vegan Cherry Clafoutis Recipe (Gluten-free)
Substitutions
Variations
Equipment
Storage
Expert tip
FAQ
Related
Recipe
Comments

Ingredients

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.

Overhead view of vegan clafoutis slice on a plate with the rest in a pie plate with cherries on the side.

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.

Overhead view of tofu and liquid ingredients in food processor bowl to make batter for clafoutis.

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.

Overhead view of dry ingredients in a bowl.

Sift gluten-free flour, almond flour, organic cane sugar, tapioca flour, pink salt, and turmeric in a medium mixing bowl.

Overhead view of vegan clafoutis batter in food processor bowl.

Add the dry ingredients to the food processor bowl. Pulse the ingredients several times in the mixing bowl until incorporated.

Overhead view of vegan clafoutis batter after being poured into baking dish.

Pour the clafoutis batter into the prepared baking dish.

Overhead view of batter in a baking dish with fresh sweet cherries and sugar sprinkled on top.

Top with destemmed fresh cherries. Sprinkle with organic cane sugar.

Overhead view of Vegan Clafoutis After Baking.

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.

Overhead view of baked vegan clafoutis on a black baking rack.

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.

Substitutions

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.

Variations

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.

Equipment

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
sifter
Colander
Here is my favorite cherry pitter.
Microplane zester
Citrus juicer
Rimmed baking tray to place the pie dish on to catch any drips.

Overhead view of Vegan Clafoutis with a slice on a white plate with a small bowl of cherries.

Storage

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.

Expert tip

Ensure the mixture is completely smooth before pouring the batter into the baking dish.

Slice of Vegan Clafoutison a white plate with the rest of the clafoutis in a pie plate next to it.

FAQ

Why is it called clafoutis?

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.

Why is my cherry clafoutis rubbery?

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.

Should clafoutis be served hot or cold?

It can be served warm or cold. As it cools, it will firm up. Enjoy leftovers the next day for breakfast or a snack.

What does clafoutis taste like?

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.

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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.