If you’re from the US, you’ve probably never heard of clafoutis, but I can assure you that you’ll be happy to be in the know.
Cherry clafoutis is a traditional French dessert that is basically a baked custard/cake/crustless pie thing served warm and creamy with bursts of sweet cherry goodness. Not only is it an incredibly sophisticated and classy dessert, it comes together quickly and is light enough to be eaten after a big meal, making it a great ending to a large holiday meal.
While traditionally made with some serious egg action, this vegan version is a fantastic alternative that eliminates the animal products while delivering heaven to the taste buds. If you are skeptical of baking tofu into desserts (as I once was), I can personally assure you that this tastes fantastic. Don’t let your fears keep you from this fabulous treat!
from The 100 Best Vegan Baking Recipes
Prep time before baking: 10 minutes
Skill level: 2 whisks
1/2 package firm aseptic silken tofu
1/3 cup sugar
1/2 cup all-purpose flour
1 teas. baking powder
1/4 teas. salt
1 cup milk (I’ve used soy, almond and Trader Joe’s new grain milk, all with success)
1 teas. vanilla
1 1/2 cups cherries (can use pitted fresh cherries, thawed and drained frozen cherries or canned cherries which have been drained and rinsed from their syrup. You can opt to make it traditionally with unpitted cherries, but you can’t hold me accountable for chipped teeth)
Preheat oven to 425. Lightly grease a 9 inch pie tin.
In a food processor, process silken tofu and sugar until smooth. Add flour, baking powder, salt and half of the milk. Process until smooth. Add second half of the milk and the vanilla and process until incorporated.
Pour batter into prepared pan and sprinkle cherries evenly across pan. Bake for 15 minutes at 425, then lower temperature to 350 and back for an additional 20-25 until edges are set and middle is still a little jiggly. Let cool on cooling rack at least 25 minutes before serving. Best served warm. Store leftover clafoutis covered in fridge.
Yields: 1 cake, 12 slices
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel's Vegan Kitchen!
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