Today I have a new amazing recipe for you! Have you ever eaten Clafoutis? It’s a traditional dessert from France that is somewhat of a mix between cake and pudding. Traditionally it’s made with lots of eggs and the constancy and taste is similar to pancakes. The other day I went through my recipe collection and picked up an old, ripped out page of a food magazine. I remembered how much I liked to make Cherry Clafoutis but I hadn’t made it in ages. That’s when I decided to make an egg-free and dairy-free version of a Clafoutis! Can you guess how I replaced the eggs?
To create the right consistency, this one is made of silken tofu. And to replace the attribute of binding, I used Aquafaba, which is the liquid of preserved chickpeas or beans. Read more about Aquafabe here. I’m so happy with the result of this Clafoutis. It actually tastes like I remember it! I was a bit surprised to be honest. No need for eggs at all.
Since plums are in season right now, I made a Plum Clafoutis, but you could replace them with any fruit you desire.
If you ever make a Clafoutis, you will notice how easily it is put together. It’s one of those simple cakes that you can whisk up without effort and free-style it with spices and fruits you have at hand. I will surely make many more Clafoutis from now on and try some more fruit and spice combos. So check back for more soon!
Also, I want to try different kinds of flour with this recipe. In this one I’m using spelled whole grain, which turned out lovely. Next I want to try a mix of white and spelled whole grain.
Let me know if you try this recipe or if you make your own version of it. I would love to hear about it!
PS: In case you want to make more plum recipes, check out this one. It’s so good too!
Vegan Plum Clafoutis
- 1/4 cup coconut milk
- 1 block silken tofu
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 tsp cornstarch
- zest of one medium sized lemon
- 1/2 cup raw cane sugar
- 2 tbsp Aquafaba
- 3/4 cup flour (I used spelled whole grain)
- 8-10 mixed plums (washed, halved and stoned)
- powdered sugar for decoration
- sweetened coconut yogurt or vegan whipped cream for topping (optional)
Mix coconut milk, silken tofu, spices, cornstarch, lemon zest, sugar and Aquafaba in a blender until smooth. Transfer into a bowl and whisk in flour carefully.
Grease a round baking dish or tin (about 8-9 inches / 20 cm) with vegetable oil (I used sunflower oil). Fill in the mixture, and top with plum halves.
Bake at 200°C for about 40 minutes or until golden. Let the Clafoutis sit to cool down a little before serving.
You can eat it just like that or top it with some sweetened coconut yogurt or any (vegan) whipped cream. Or try it with a scoop of ice cream. Yummers!