Vegan Cherry Clafoutis
A deliciously creamy custard-based tart designed to elevate the vibrant flavours and juices of cherries! Best made during cherry season! Recipe by Tom.
Serves 8-12 | Prep time: 10 mins | Cooking time: 40 mins
- 400g cherries
- 350g silken tofu
- 180ml plant milk
- 120g caster sugar
- 140g plain flour (or oat/rice flour for GF version!)
- 80g almond flour
- 10g cornstarch (or any other starch – potato, tapioca, etc.)
- 25g vegan butter (+ extra for greasing pan)
- 2 tsp vanilla paste/extract
- 1 tsp almond extract
- 1/2 tsp salt
- lemon zest (1 lemon)
- (Optional) 1 Tbsp Kirsch (cherry brandy)
- Pre-heat oven to 170C.
- Grease the baking dish with vegan butter.
- Process the tofu with the plant milk thoroughly.
- Once blended, sieve in the sugar, flours and corn starch.
- Melt the butter in the microwave.
- Add the butter, vanilla, salt and lemon zest to the tofu mix.
- Blend for 1-2 minutes to get a smooth consistency. Be careful not to whip too much air into the batter as it will cause the clafoutis to puff up.
- Pour the batter into the baking dish and spread out evenly.
- Place all the cherries into the batter (pack in as many as you can!)
- Sprinkle extra sugar lightly on top of the batter and put in the oven.
- Bake for 40 minutes until puffed and golden!
- A toothpick should come out relatively clean after poking.
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Tom is the creator behind Project Vegan Baking. He is a scientist turned baker with the goal of reinventing all classic desserts into tasty, cruelty-free and plant-based versions. After discovering vegan macarons back in 2016, he set off on a mission to prove that any dessert can and should be made vegan and that no challenge is too great when we are helping shift the world away from animal products and towards a plant-based future. See all recipes by Tom