A clafoutis (pronounced clah-foo-tee) is a baked French dessert originating in the countryside from the region of Limousin that spread to popularity in the nineteenth century. It features black cherries topped with a sweetened batter and is traditionally made with egg, although our clafoutis today is made from silken tofu.
Deliciously creamy, this mouth-watering tart recipe envelops cherries that have been engulfed within a smooth custard base. Be careful when you pit your cherries — no one wants to spoil a summer smile by chipping a tooth on a pit!
Preheat the oven to 400˚
Grease a 10″ spring form pan with vegan butter. Set aside.
Make the claufoutis batter – In a high-speed blender, add the silken tofu, coconut milk, Just Egg, vegan butter, organic cane sugar, vanilla extract and almond extract. Blend until smooth. Add the flour, almond flour, cornstarch, baking powder and salt. Blend on low until smooth.
Place the pitted cherries evenly on the bottom of the spring form pan. Carefully pour the clafoutis batter over the cherries. Bake the clafoutis for 40-45 minutes until golden brown. Let cool for 10 minutes. Dust with powered sugar before cutting in wedges.
- one 12 0z pkg silken tofu
- ½ cup coconut milk, warmed
- ½ cup Just Egg
- 2 tbsp vegan butter
- ½ cup organic cane sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup flour – I use Janie’s Mill pastry flour
- ¼ cup almond flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 2 cups fresh cherries, pitted
- powdered sugar