Sweet Vegan Cinnamon Cherry Clafoutis

By Carol Dudar

Sweet Vegan Cinnamon Cherry Clafoutis

A  sweet cherry clafoutis is a traditional French classic baked custard.  This is an easy vegan take on the recipe.

It is a very light ideal dessert or perfect brunch idea that can be made all year round with whatever fresh or frozen fruit is available–it doesn’t have to be just sweet cherries.

 What is lovely about a clafoutis is that it is very quick and easy to prepare. This sweet cherry vegan clafoutis can be mixed quickly before dinner, and can be baked while dinner is being made or popped in the oven on a weekend morning for effortless brunch.

The addition of fruit like the cherries adds incredible bursts of flavour, as well as an excellent source of fibre, potassium, anthocyanins, antioxidants and anti-inflammatory compounds.

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(Serves 6)


  • 1 cup fresh sweet cherries pitted, or frozen and thawed; cut into halves
  • 300 g package of organic firm silken tofu
  • ½  cup (125 ml) plus 2 tbsp (30 ml) gluten free or all purpose flour
  • 1 tbsp (15 ml) cornstarch
  • ¼ tsp (1 ml) cinnamon
  • ¼ tsp (1 ml) kosher salt
  • ⅓ cup (80 ml) granulated sugar
  • ¼ cup (60 m) plant based milk such as oat, coconut, rice or almond (plus more for greasing 
  • baking dish
  • 2 tsp (10 ml) pure vanilla extract
  • 1 tbsp (15 ml) neutral oil like grapeseed or avocado oil

OPTIONAL: Icing sugar to garnish


  1. Preheat oven to 400 degrees F
  2. Using some of the neutral oi, lightly grease a 9″ round or square ceramic or glass baking dish.
  3. In a blender or food processor, blend the tofu, sugar, milk, cornstarch, cinnamon, vanilla, oil together well.
  4. Add the flour, and blend again until well incorporated.
  5. Pour the batter into the prepared pan, and stud the top of the clafoutis with the cherries.
  6. Bake for 40 minutes or until golden brown and slightly puffed.
  7. Cool for 10-15 minutes before sifting the icing sugar over top and serving.


Other fruit can be substituted for cherries, such as pear cut into cubes, grapes, raspberries, blueberries, blackberries or apricot slices.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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