Vegan Blueberry Clafoutis
Here’s how you can make a delicious vegan blueberry clafoutis recipe quickly and easily. It’s also gluten-free!
Clafoutis is a world-known French dessert which is basically a simple baked fruit dessert with a flan-like batter. This dessert is traditionally made with black cherries, but other fruits such as berries, apples, red and sour cherries, plums, and pears can be used. It is served warm, with cream and then dusted with sugar.
The clafoutis or clafouti recipe originates from the Limousin region in France and even though its name sounds fancy, like most other French recipes, it is quite an easy recipe to make. The traditional recipe uses eggs and dairy products but you can easily veganize this delicious dessert using some silken tofu, dairy-free milk and coconut oil.
I’ve recently written a guide about the French cuisine and its most popular recipes. So if you’re looking for more amazing French recipe, check out my French Cuisine Guide. You’ll also find some links to my French recipes.
Even if your baking skills are not that developed, this is a recipe even a beginner cook can successfully make. The blender/food processor will pretty much do all the work for you.
You can serve this yummy, refined-sugar-free dessert with some vegan yogurt, cream or vanilla ice-cream on top! 🙂 Enjoy!
Vegan Blueberry Clafoutis
Ingredients
- 200 g blueberries I used frozen
- 300 g silken tofu
- 150 g 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
- 1 pinch salt
- dairy-free yogurt or vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 180C.
- Grease your baking dish with oil. Add the blueberries and cherries, in a single layer, on the bottom.
- 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.
- Blend until the batter is smooth.
- Pour the batter into prepared baking dish. Bake in a preheated oven for about 45 minutes.
- Serve with a scoop of yogurt on top.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Can the rice flour be substituted for coconut flour? Would it be the same amount if so?
Hi Daniela. It should work with coconut flour as well, but I haven’t tried it myself so I cannot be 100% sure.
Hi, do you defrost the fruit before putting it in, or put them in frozen? Thanks!
Yes, I let it thaw either at room temperature or overnight in the fridge.
Would it be okay to make this without the tapioca? I’m intolerant to it. Thank you! x
Add corn starch insead. 😉
Add corn starch instead. 😉
Anyone ever tried to freeze this?
Wonderful recipe, the cake`s texture was amazing, thank you!
Thank you! So happy you liked it!
I don’t have a scale and really wanted to make this for my boyfriends birthday , would anyone be able to tell me in ingredients Teaspoons or cups ? I’m getting a scale soon as this looks fabulous!
Just made this tonight. I am amazed! We came back from France and this recipe had the same amazing custardy flavor but lighter as it was SANS eggs! I did it with sliced Anjou pears. Oh my goodness holy lord. My kids had 1/4 piece each of a 9 inch pie. And they are 5&7!
Hi, Kimberly! So happy to hear you and the kids liked my clafoutis recipe! 😀
Your recipes are always so simple and delicious! This turned out great! Thank you!
Thank you so much! 😀 You’re welcome!