Vegan Blueberry Clafoutis
Here's how you can make a delicious vegan blueberry clafoutis recipe quickly and easily. It's also gluten-free!
Serves: 6+
  • ½ cup blueberries, I used frozen
  • ½ cup sour cherries, I used frozen
  • 300g silken tofu
  • 150g white rice flour (or regular all-purpose flour)
  • 1 Tbsp tapioca flour
  • 4 Tbsps coconut sugar (or any other sweetener of choice)
  • 5 Tbsps almond milk
  • 1 tsp pure vanilla extract
  • 1 Tbsp coconut oil + extra for greasing
  • a pinch of salt
  • dairy-free yogurt or vanilla ice cream, for serving (optional)
  1. Preheat the oven to 180C.
  2. Grease your baking dish with oil. Add the blueberries and cherries, in a single layer, on the bottom.
  3. In a food processor or blender, add silken tofu and almond milk and blend until smooth. Add the flour, tapioca, sugar, coconut oil, vanilla, and salt. Mix well.
  4. Blend until the batter is smooth.
  5. Pour the batter into prepared baking dish. Bake in a preheated oven for about 45 minutes.
  6. Serve with a scoop of yogurt on top.
Recipe by Gourmandelle | Vegetarian Blog at