Vegan Cherry Clafoutis Recipe
Servings: 8 servings
Calories: 327.9kcal
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
- 2 tablespoons 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 for serving
Instructions
- Preheat oven to 375°F. Grease a 9-inch pie dish with vegan butter.
- Melt vegan butter in a small saucepan and let cool.
- 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.
- 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.
- 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 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.
- Top with a sprinkling of icing sugar and serve.
Notes
- Serve with whipped coconut cream if desired.
- Store at room temperature or refrigerate in an airtight container for 3 days.
- Adapted from Project Vegan Baking website.
