This easy vegan cherry clafoutis recipe is super tasty and takes about ten minutes to prepare before baking. An egg free clafoutis is perfect for breakfast, brunch or dessert!
recipe originally published July 5, 2011
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Why you'll love this egg free clafoutis
This egg free clafoutis recipe is just as tasty as the traditional clafoutis recipe. The prep is literally minutes, and the bulk of that is pitting the cherries. Pop it in the oven, and in an hour you have a seriously tasty dessert or breakfast - it is like a slightly sweet, fruit version of our vegan egg bites.
Grab some fresh cherries or your favorite fruit. The rest of the short ingredient list may already be in your pantry, and this vegan cherry clafoutis could be your dessert tonight or breakfast tomorrow!
What is clafoutis?
Traditionally a layer of cherries topped with a custard made with eggs, clafoutis can be breakfast or dessert at our house. Yes, breakfast - think Dutch baby or even French toast or crepes.
Conventionally made with cherries, this vegan clafoutis recipe is just as delicious with mixed berries or almost any fruit.
I compare the consistency of a clafoutis custard to a flan. It has been a long while since I have had a traditional version made with eggs, but that is how I remember it and I feel like this egg free clafoutis is a close match. It is tasty, according to everyone I have shared it with.
The science of custard
Like most baking recipes, a clafoutis is a science project. Making a vegan clafoutis even more so. Omitting one of these ingredients or changing the measurements may result in a broken, separated, or runny consistency.
Replacing eggs with silken tofu is the method I use to achieve the custard like consistency of a traditional clafoutis.
I add the corn starch as a binding thickener for a smooth, even texture.
Variations on this recipe / Ingredient substitutions
Even with the science of baking, this vegan cherry clafoutis recipe has a couple of ingredients with the versatility to suit your favorites.
A traditional clafoutis recipe uses cherries, but just about any fruit will work. If you prefer, sub the cherries for a similar amount of:
- sliced peaches
- mixed berries
- sliced plums
- apricots - fresh OR dried!
In addition to fruit, any milk should work with this recipe. Cashew milk adds rich flavor.
This recipe can be baked in all sorts of pans. Keep in mind the cooking times may vary with different size pans.
I have made this egg free cherry clafoutis in:
- a smaller size (8 inch) cast iron skillet
- a 8 inch cake pan
- a 9 inch springform pan
How long does clafoutis last?
My rule for maximum flavor and freshness is to enjoy this egg free clafoutis within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
I love a cold leftover clafoutis! If you just cannot do that, a quick reheat freshens it up.
- Oven: Arrange pieces of clafouti on a parchment lined baking sheet. Bake at 350° F until warmed through, checking / turning after 5-7 minutes.
- Air Fryer: Air fry single pieces of clafouti at 350 °F and check after 5 minutes. Flip clafouti and continue heating for another couple minutes as needed.
Did you make this vegan clafoutis recipe?
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Egg Free Clafoutis
This easy clafoutis recipe is super tasty and takes about ten minutes to prepare before baking. Perfect for breakfast, brunch or dessert!
Ingredients
- 12 ounces / 1 pint cherries, pitted (or equivalent amount of any berry / fruit, sliced)
- 1 (12 ounce) package silken tofu
- 6 ounces dairy free vanilla yogurt
- ¼ cup (2 ounces) dairy free milk
- 1 tablespoon pure vanilla extract
- ⅓ cup (46 g) gluten free all purpose flour
- ⅓ cup (78 g) vegan granulated sugar
- ¼ cup (36 g) cornstarch
- powdered sugar, for topping
Instructions
- Preheat oven to 350 °F.
- Grease a 9 inch cake pan, skillet, baking dish, or springform pan. Optional: Line bottom of pan with a parchment round for easy removal, if you want to remove the full clafoutis at once.
- Add cherries / fruit to the prepared baking dish, arranging in a single layer. Set aside.
- Add tofu, yogurt, milk, and vanilla to a blender jar. Blend until smooth.
- To the tofu mixture in the blender, add flour, sugar, and cornstarch. Blend again until smooth.
- Pour tofu mixture over cherries fruit. Pick up baking dish and gently tap on counter, settling the batter into an even layer around the fruit.
- Bake at 350 °F for 50-55 minutes, or until golden brown and an inserted toothpick comes out clean.
- Set clafoutis aside to cool.
- To serve: sprinkle with powdered sugar and a lemon wedge.
Notes
Variations / Ingredient substitutions
Even with the science of baking, there are a couple of ingredients that have versatility to suit your favorites.
A traditional clafoutis recipe uses cherries, but just about any fruit will work. If you prefer, sub the cherries for a similar amount of:
- sliced peaches
- mixed berries
- sliced plums
- apricots - fresh OR dried!
In addition to fruit, any milk should work with this recipe. Cashew milk adds rich flavor.
This recipe can be baked in all sorts of pans. Keep in mind the cooking times may vary with different size pans.
I have made clafoutis in:
- a smaller size (8 inch) cast iron skillet
- a 8 inch cake pan
- a 9 inch springform pan
How long does clafoutis last?
My rule for maximum flavor and freshness is to enjoy this egg free clafoutis within three days.
Cool completely and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
I love a cold leftover clafoutis! If you just cannot do that, a quick reheat freshens it up.
- Oven: Arrange pieces of clafouti on a parchment lined baking sheet. Bake at 350° F until warmed through, checking / turning after 5-7 minutes.
- Air Fryer: Air fry single pieces of clafouti at 350 °F and check after 5 minutes. Flip clafouti and continue heating for another couple minutes as needed.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 2gSodium: 72mgCarbohydrates: 27gFiber: 3gSugar: 11gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Jenn L @ Peas and Crayons says
ps: we had to build a blanket fort for madison the cat and get in it with her. its the only thing that stopped her from crying from the fireworks! hope basil was ok!!!
spabettie says
poor Madison. that's how Basil was, I had to shut the bedroom door because he kept running in there and hiding under the bed. 🙁 it's all over - 10:15 here and not a peep out there! 🙂
Jenn L @ Peas and Crayons says
blueberries are my weakness! this berry clafoutis looks delish!!!!!! I made berry trifles all weekend b/c...well... its my lazy girl dessert! haha! this looks like a dessert on a festive restaurant menu! yum!
love ya girl! one of these days i'll lure you back to the WIAW dark side =) we have cookies!
bahaha!
spabettie says
trifles are awesome! and girl, you know I love you and I'll Be Back! 😀 and I'll take a cookie...
Rivki Locker (Ordinary Blogger) says
What a lovely weekend. I like weather in the 80s too. Even though it's too cool to swim.
This recipe looks wonderful. I have been wanting to try a clafoutis for some time - I make loads of crisps and cobblers, but this will be a great new dish for me to try. Thanks for sharing!
spabettie says
I hope you love it like we did! yes, 80 is pretty much perfect. we have a heater for our pool (if you're crazy enough to HAVE a pool in Oregon there better be a heater!) 😀 so... yes, 80 is kinda cool but pretty much anything above that? we're swimmin! 🙂
J3nn (Jenn's Menu and Lifestyle Blog) says
Aaaah, that clafoutis sounds amazing! I've been drooling over them ever since I saw Averie's the other day. YUM!
spabettie says
thanks! 🙂 it was funny, I made this the day Averie posted hers! 🙂
Averie @ Love Veggies and Yoga says
The clafoutis looks great. I'm sure you probably saw the one I made over the weekend.
I love mixed berries that are sweetened and baked. Pretty much can't go wrong!
Lots of people asked me about a vegan/GF version and I told them to use rice flour and make a flax/chia egg and use coconut milk.
Tofu...good idea!
🙂
spabettie says
yes, remember I said I made one earlier that same day? 🙂 here it is! 😉 the silken tofu makes a SIMILAR result, not as dense a custard but still somewhat... it was GOOD.
spabettie says
yes, remember I said I made one earlier that same day? 🙂 here it is! 😉 the silken tofu makes a SIMILAR result, not as dense a custard but still somewhat... it was GOOD...
Lindsey Johnson//Cafe Johnsonia says
I have a container of silken tofu in my fridge that I've been wanting to use. I love this idea so, so much.
spabettie says
hi Lindsay! I hope you use it for this... so SO good! (remember some patience with cooking... it took much longer than a traditional clafoutis! ENJOY!!
(what runs) Lori says
Wow. I had no idea recipes could be this easy. Thanks!! I love the way this looks. Sooooooo pretty and only a few ingredients! LOVE it. (per usual)
Glad you had a great 4th! Sorry Basil didn't. lol
spabettie says
yes, this is one of those recipes many could intimidated by (I was), and when you actually make it you realize How Stinkin EASY it is! 🙂 Basil is a happy pup again today - we've already been on TWO walks! Have a great week, Lori!
Stephanie @ extremebalance.net/blog says
Are cherries berries? Because then it's cherry. If not, strawb.
Love your clafoutis! I love to *say* clafoutis! And as for fireworks, I like---but only when they're professionally done. 🙂
spabettie says
cla fooo teeeee!! I love to say it too, obviously. 😉 I couldn't find cherries, that's what I initially wanted to fill this with. DANG, guess I'll have to make another!
spabettie says
oh, and professionally done. YES. our neighbors around here sure sounded like they THOUGHT they were pros. there were some BIG booms last night - we saw some pretty big sparklies in the sky too.
Cat@ Breakfast to Bed says
I want to make out with that. Just sayin.
spabettie says
I totally get that.
Heidi @ Food Doodles says
Beautiful! Just from looking at it I had no idea it was tofu! Awesome 🙂 I think I probably love blueberries or strawberries the most, but there isn't a berry I don't like 😀
spabettie says
agreed - all berries are great in my book. blueberries are probably my most used, so must be my favorite... I also like the marionberry. not the former mayor. 😉