Clafoutis used to be one of my favorite summer desserts. The summer has gone but there are still some beautiful fruits at the market. I’ve made my vegan clafoutis with plums. In my opinion they are perfect for this dish.
What is clafoutis anyway? It is flan-like dessert based on eggs. After my omelette experiments I found out that the right combination of tofu and chickpea flour does the magic and this recipe only proves it.
My vegan clafoutis is only lightly sweetened so feel free to increase the amount of sugar slightly or use more powdered sugar on top. Also you can serve it with a nice scoop of vegan ice-cream.
Preheat oven to 400°F (200°C).
Cut each plum in half and remove the pits. Set aside.
Blitz silken tofu, chickpea flour, tapioca starch, sugar, plant-based milk, oil, vanilla extract, salt and pinch of turmeric in a blender until smooth. Add all-purpose flour and blend again to incorporate.
Grease baking pan or cast iron skillet. Pour the batter into the pan. Spread the plum halves on top gently pushing them into the batter.
Bake for 40 minutes.
Remove clafoutis from the oven and let it cool for 10-15 minutes before dusting with powdered sugar.
Best to be served warm.
PrintVegan Plum Clafoutis
Lightly sweetened fruit dessert – vegan plum clafoutis.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hour
- Yield: 4 1x
- Category: Dessert
- Cuisine: French
Ingredients
Scale
- 6 small plums
- 300g firm silken tofu
- 1/2 C all-purpose flour
- 2 tbsp chickpea flour
- 1 tbsp tapioca or cornstarch
- 1/3 C sugar
- 1/4 C plant milk
- 1 tbsp neutral oil
- 1 tsp vanilla extract
- pinch of salt
- pinch of turmeric powder
- oil to grease the pan
- powdered sugar for dusting
Instructions
- Preheat oven to 400°F (200°C).
- Cut each plum in half and remove the pits. Set aside.
- Blitz silken tofu, chickpea flour, tapioca starch, sugar, plant-based milk, oil, vanilla extract, salt and pinch of turmeric in a blender until smooth. Add all-purpose flour and blend again to incorporate.
- Grease baking pan or cast iron skillet. Pour the batter into the pan. Spread the plum halves on top gently pushing them into the batter.
- Bake for 40 min.
- Remove clafoutis from the oven and let it cool for 10-15 minutes before dusting with powdered sugar.
- Best to be served warm.
Notes
For gluten-free version use rice flour.
Nutrition
- Calories: 270
- Sugar: 29.2g
- Sodium: 134mg
- Fat: 6.4g
- Saturated Fat: 0.9g
- Carbohydrates: 46.8g
- Fiber: 2.3g
- Protein: 8.7g
- Cholesterol: 0mg
Made it today, it was amazing, I had real doubts that it will work and worried I will taste the tofu, like in some other recipes before. But it turned out perfect. Can’t wait to try it with apricots or berries too. Thank you
Thank you, Jelena! I’m glad that you liked it!
Some brands of tofu have more distinctive bean flavor than the others, so maybe it was the reason…
What size is the baking dish used here?
I don’t remember for sure. Somewhere around 8-9 inches (20-23cm).
I have never tried clafoutis before, have had my eye on this recipe for a while, my only hesitation was that I couldn’t find chickpea flour locally. Yesterday I learnt I could make it myself, so I made it with my food processor. I was surprised to see the batter rise a little when in the oven, I’m curious whether it’s because of the chickpea flour or something else? As I did not add any baking powder.
Anyway, I really liked it, and so did my family. Will definitely make it again. Learned I could make chickpea flour at home thanks to this recipe, too😄
Probably because chickpea flour and tofu have similar properties to eggs. Anyway I’m glad you liked the recipe 🙂
What is firm silken tofu? I’ve not heard of that type before. Do you use silken or firm for this recipe? Thank you.
Silken tofu also has several types. It usually says so on a package. If it doesn’t, I’d assume that silken tofu is firm by default.
II am making it again. I liked the texture, taste and ease of making. Reminded me of Dutch babies before I became vegan.
I like this recipe a lot, I’ve used it a few times, but I can’t quite get the same texture as you do. Its much more solid, and doesn’t have the ‘crust’ like yours does. I’m not sure what I could do to make it lighter? Does it need to be less baked to still have that slightly gooey middle?
I also wanted to clarify with you if possible – you use cups, are they metric cups (i.e. 1 cup = 250ml) or imperial (1 cup = 284 ml) or US cups (1 cup = 240ml)?
Also the oven setting – 200C, is that 200C with or without fan ? (most recipes I’ve seen drop it to 180C fan). Thank you for clarifying.
Hi Alysha!
I use US cups and no fan. When using fan it’s a good idea to drop it to 180C.
Unfortunately, I made this recipe a while ago and my memory isn’t fresh. Perhaps it’s the type of tofu that matters.