Vegan Blueberry Clafoutis

This vegan blueberry clafoutis is a classic French baked custard dessert made entirely without eggs or dairy. Silken tofu and almond milk replace the traditional egg-and-cream batter, while white rice flour keeps it gluten-free. You bake it for about 45 minutes until set, then serve it warm with dairy-free yogurt or vanilla ice cream.

I’ve recently written a guide about French cuisine and its most popular recipes, and clafoutis is one of those desserts that surprised me with how forgiving it is once you stop being intimidated by the French name. There are no eggs to whisk to ribbons, no folding, no water baths. You blend the batter, pour it over the fruit, and let the oven do the work.

The traditional version leans on eggs and cream for that flan-like body. I rebuilt it around silken tofu, almond milk and a touch of coconut oil, and the result still has that signature soft, just-set custard texture that pulls slightly at the edges and stays tender in the middle. If you want more like this, check out my French Cuisine Guide, where you’ll also find links to my other French recipes.

This Recipe Works If You Need

• A vegan dessert that feels special enough for guests but takes minutes of hands-on work.
• An egg-free and dairy-free bake that still has a real custard texture, not a dense cake.
• A gluten-free option, since it uses white rice flour instead of wheat.
• A way to use up frozen blueberries straight from the freezer, no thawing required.
• A warm, comforting dessert you can pull together with pantry staples and a blender.

Why You’ll Love This Recipe

• It’s almost entirely blender work. Everything but the fruit goes into a food processor or blender, so there’s very little to wash and almost nothing to mess up.
• The texture is the whole point. Silken tofu sets into a soft, flan-like custard as it bakes, which is exactly what a clafoutis should feel like.
• It’s naturally gluten-free. White rice flour plus a tablespoon of tapioca gives structure without any wheat.
• You control the sweetness. Coconut sugar is the default here, but the recipe takes any sweetener you like.
• It’s a true make-it-from-the-freezer dessert. Frozen blueberries work beautifully and mean you can make this any time of year.

Ingredient Notes

Blueberries are the fruit at the bottom of the dish, and I used frozen. Frozen blueberries are picked and frozen at peak ripeness, so off-season they’re often a better choice than tired fresh ones. Don’t thaw them first: adding them frozen keeps them from collapsing and bleeding too much purple into the batter before it sets.

Silken tofu is what does the job eggs and cream do in a classic clafoutis. Look for silken, not firm or extra-firm: silken has the high water content that blends into a completely smooth, pourable batter. Firm tofu will leave you with a grainy, gritty texture that never goes away in the oven.

White rice flour keeps this gluten-free and gives the custard its body. If you don’t need it gluten-free, regular all-purpose flour works just as well in the same amount. Whichever you use, blend it fully so there are no dry pockets sitting in the batter.

Tapioca flour is only a tablespoon, but it earns its place. It adds a little stretch and bind that helps the eggless batter hold together and gives the set custard a pleasant, slightly elastic bite instead of a crumbly one.

Coconut sugar brings a soft caramel note that suits baked fruit well. Any sweetener of choice works, so use what you keep on hand. If you swap to a liquid sweetener, expect a slightly looser batter and a marginally longer bake.

Almond milk thins the tofu into a smooth, pourable batter. Use an unsweetened, unflavored variety so it doesn’t fight the vanilla. Any plain dairy-free milk will do the same job if almond isn’t your thing.

Coconut oil goes both into the batter and onto the dish for greasing. It adds a little richness in place of butter and helps the edges crisp slightly. Make sure the dish is well greased, because clafoutis loves to cling.

Vanilla extract rounds everything out. Use a pure extract rather than an imitation one here, since there’s nothing else competing with it and you’ll taste the difference clearly.

Tips

• Blend the batter completely smooth. The biggest mistake with a tofu-based clafoutis is under-blending. Run the food processor until you see no specks of tofu and no streaks of flour, otherwise the baked custard will be uneven.
• Keep the blueberries in a single layer. Spreading them across the bottom in one layer means every slice gets fruit and the batter sets evenly around them rather than over a clumped pile.
• Watch for the set, not just the clock. At around 45 minutes you know it’s ready when the center is just set with only a faint wobble and the edges have pulled slightly away from the dish. A toothpick near the edge should come out clean.
• Let it rest before serving. Clafoutis firms up as it cools from oven-hot to warm. Give it ten minutes and the custard finishes setting instead of running when you cut it.
• Grease generously. A well-oiled dish is the difference between clean slices and a clafoutis that tears as you lift it out.

Substitutions and Variations

• Swap the fruit. Clafoutis is traditionally made with cherries, and it also takes well to other berries, plums, pears or apples. Use the same amount of fruit and keep it in a single layer.
• Change the flour. White rice flour keeps it gluten-free, but regular all-purpose flour works in the same quantity if gluten isn’t a concern.
• Use a different sweetener. Coconut sugar gives a caramel note, but any granulated or liquid sweetener you prefer will work; adjust to taste.
• Switch the milk. Any plain, unsweetened dairy-free milk stands in for the almond milk without changing the method.

Storage and Make Ahead

Clafoutis is at its best warm and freshly baked, but it keeps well. Cover any leftovers and refrigerate for up to three days. It firms up as it chills, so let slices come closer to room temperature or warm them gently in a low oven for a few minutes to bring back that soft custard texture. I wouldn’t recommend freezing it, as the tofu custard can turn watery once thawed.

To get ahead, you can blend the batter and keep it covered in the fridge for a few hours before baking; give it a quick stir before pouring it over the fruit. Serve it the way I do, with a scoop of dairy-free yogurt or vanilla ice cream on top.

If you’re after more in this vein, I’ve gathered everything in my French cuisine guide. For other sweet ideas, try my vegan sugar-free desserts or this cozy semolina pudding with blueberry jam.

Vegan Blueberry Clafoutis

This vegan blueberry clafoutis is a delicious, easy gluten-free dessert made with silken tofu and fresh or frozen blueberries. Ready in about 1 hour, it’s a light custard-style bake perfect for any season.

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Rate

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Choose Serving Size 6

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 (350F).
• Grease your baking dish with coconut oil. Add the blueberries in a single layer on the bottom.
• In a food processor or blender, add the silken tofu and almond milk and blend until smooth. Add the rice flour, tapioca flour, coconut sugar, coconut oil, vanilla extract, and salt.
• Blend until the batter is completely smooth, scraping down the sides as needed.
• Pour the batter into the prepared baking dish over the blueberries. Bake in the preheated oven for about 45 minutes, until the top is set and lightly golden.
• Let cool slightly, then serve with a scoop of dairy-free yogurt or vanilla ice cream on top.

Notes

You can use fresh or frozen blueberries. Swap the white rice flour for regular all-purpose flour if you don’t need it gluten-free, and use any sweetener of choice in place of the coconut sugar. Serve warm with a scoop of dairy-free yogurt or vanilla ice cream.

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