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.
Megan (the long-winded one) says
Not a fan of the fireworks, we live in the mountains of NC really close to TN where all the big and bright loud fireworks are legal. Our neighbors started shooting them on the Thursday and Friday before and we still had someone shooting some last night. My three dogs go through a routine of run around/hide/talk to us about whatever is bothering them/pass out/start over. My brother lives down the street and one of his four dogs has to wear a compression therapy shirt because he gets so upset. Schultz, the schnauzer and my three mutts Murray, Rocco and Inca are on team Basil when it comes to fireworks.
Also, thank you for giving me a valid reason to own a spring form pan. I haven't made anything that I couldn't make do with something else until this, it's incredible and everyone in my family can eat it. That seriously never happens, we have so many dietary restrictions and convictions that I end up making a recipe 3 ways in one night to make it family-friendly for gatherings. This will be the new "oh look, I can get away with only making one dessert" item from now on!
spabettie says
hello Long-Winded-Megan! (I love it!!),
we ordered Basil one of those compression shirts!! 🙂 and we still hear fireworks, too - as of yesterday. *sigh* Basil was outside with us, and he ran to the door like he wanted to come inside (and hide under the bed, presumably).
I hope you LOVE this dessert! I am so happy this fits everyone - LOVE when that happens! the best part? it does not taste like it's missing anything... 🙂 ENJOY!
Erin says
I would love to make this tomorrow but I have a few questions:
Your recipe produces enough for 3 clafoutis? I don't have springform pans so I was planning to use a regular small (8-9 inch) circular cake pan... let me know what you think and if i will need to use 3 of these cake pans! 😀
spabettie says
you definitely do not need to use a springform pan; this recipe made me 3 SMALL cakes (my pans are 3.5 4 inches maybe?) if you are using an 8 or 9 inch, it should work just fine, I would reduce the fruit by half (or two cups, maybe?) the berries should cover the bottom of the pan only, no layers of berries. I hope you love it, Erin!
Jen says
Hi again,
How big were your springform pans? And if, say, I wanted to use custard cups to decrease the baking time, how many do you think that would make?
Thanks!
spabettie says
Hi Jen! my springforms are about 3 - 3.5 inches across. without knowing the size of the custard cups you mean, I don't know how many? if you have a lot (10? 12?) I'd go ahead and try it! 😀
Suzanne @WorkoutNirvana says
Yum! Love your pictures! Especially da puppy, awwwwwwwww. I love Dachshunds. Well.... if I ever get back into cooking - which I will - I'll know where to come for the yummiest recipes EVAH.
spabettie says
Basil says thank you 😀 <"();::::::::;~
and thank you - I hope you try some recipes sometime, you'll have to let me know! XO
Eden says
I'm with basil. Not a fan.
But I'm a fan of you clafoutis. And I wish I could leave an audible comment and piss people off and say: "Cla-fu-tisssssss"
spabettie says
oh, I wish you could too. Liz said it sounded like an STD, and I can only imagine it is with that pronunciation.
you and Basil would get along great.
Jean Layton says
Oooo, many berries, and a vegan custard! I think I'm in heaven.
This one will have to be tried out with some of the Shuksan strawberries I just picked. Wonder if honey will sweeten as well, just don't do agave.
thanks for creating this
spabettie says
hi Jean! I'm sure honey would work just as well!
Liz (Little Bitty Bakes) says
Yum, this looks great - I'm all about fruited desserts this summer.
What are you waiting for?! Open up your pool!
spabettie says
haa - Liz, that's funny you say that, we started the process yesterday!! 😀 (it generally takes a couple days to open the pool, cleaning from the winter, etc. I'm picking up chemicals today!!) by the week end we shall be swimming!
Tiff @ Love Sweat and Beers says
Oh wow, that looks gooooood. I love berries, but if I had to pick a fav, it'd probably be blackberries. So tart, yet so good with sweets!
spabettie says
I'm with you, Tiff - I love a tart + sweet combo, not TOO sweet. I think that's why we both (Jason and I) love this dessert so much, natural sweet and not TOO sweet.
Kris @Krazy_Kris says
cla - what?
my god woman - are you going to make me google that word?
fireworks - ack - the drunkards were having fun last night at midnight - princess kitty wanted to cuddle and it was MUCH too warm for that :\
anyhooo - thought of you as i was FORCED to have almond milk.
the regular milk was curdled and i had NOTHING for my cereal and was out of yogurt too - gasps!
found a box in the cupboard and - yay - it was good!
xoxox
spabettie says
cluuuh - FOO - teee ! 😀 and it's SO good! glad you like the almond milk, glad you TRIED it!! *atta girl. another plus? almond milk... ahem... doesn't curdle. 😉 hee!
Kathleen says
This looks soooo pretty!
spabettie says
thank you, Kathleen! you put that many berries in something, it CANNOT look bad, right?