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!


Cherry Clafoutis
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

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11 Responses to cherry delight

  1. Sandy says:

    Hi! This looks amazing!! I was wondering what you meant by aseptic tofu? Thanks!

    • Kris says:

      Sandy, aseptic tofu is the kind that’s sealed in a box rather than waterpacked. The brand you’re probably familiar with is Mori Nu. It doesn’t have to be refrigerated, but some stores keep in the refrigerated section, it just depends. If it’s not there it’s usually by the Asian food.

      Aseptic tofu is made differently than waterpacked tofu because it is put into the packaging as a liquid with a coagulating agent and it cultures itself in the box, rather than being cultured and fermented by hand and then packaged, like regular tofu.

  2. Michael says:

    wow yummy! love the blog.
    check out my food blog and tell me what you think:


  3. aimee says:

    Thank you so much for veganizing this! I’ve been wanting to for ages and just haven’t had the time to experiment.I can’t wait to try it!

  4. Megan says:

    MMM! That looks so tasty!! Think I’m going to make tonight!

  5. That looks really good. It’s probably going to show up at my Thanksgiving dinner this year. Thanks!

  6. That looks delightful! I’ve always had great luck with baked tofu desserts!

  7. Swell veganizing over here! Love it :)

  8. Courtney says:

    I love clafoutis! I have never tried cherry, though…it sounds and looks amazing :-) Thank you for coming up with a vegan version of this!


  9. Josiane says:

    Awesome! Clafoutis was on the list of things I wanted to veganize – thank you for doing the work for me! 😉 Your version looks delicious, and I can’t wait to give it a try.

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