Vegan Cherry Clafoutis
A clafoutis (pronouced kla-foo-tee) is a French dessert that would be best explained as a cross between a custard and a cake, usually studded with cherries. My very vegan cherry clafoutis makes no concessions for flavor or texture, and it might almost make your heart miss a beat, it's that great-looking. You can adapt this recipe to a gluten-free diet.
Servings: 12 servings
Pie plate or baking dish
- 4 cups cherries (Pitted. Frozen work too. Or use any other fresh fruit)
- ½ cup almond milk (or any nondairy milk)
- 16 oz silken tofu
- ¼ cup almond flour (finely ground)
- ¾ cup all purpose flour (or a gluten-free all purpose flour)
- 2 tbsp cornstarch
- 6 tbsp sugar
- 2 tbsp amaretto (or 1 tsp almond extract)
- Powdered sugar for dusting
- Handful of blanched, sliced almonds for decorating (optional)
- 1 tbsp vegan butter (for coating baking dish)
Preheat oven to 350 degrees F
Coat the baking dish or pie plate with the butter. Place cherries evenly in the dish.
Blend all of the remaining ingredients until you have a really smooth custard.
Pour the custard over the cherries evenly.
Place the baking dish on a cookie sheet or in a pan to catch any juices that overflow, and place in the preheated oven. Bake 45-66 minutes until edges are golden and puffy and the center doesn't jiggle and appears firm when touched lightly.
You can serve the clafoutis warm, or, for a firmer texture, cool thoroughly before slicing. You can also refrigerate before serving. Dust on some powdered sugar before serving and scatter on some blanched, sliced almonds if using.
Calories: 136kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 179mg | Fiber: 1g | Sugar: 13g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg