Although I enjoy very much eating fresh fruits, I also like using them to prepare vegan deserts from time to time. And, since red currants are in season now and I bought much more than my freezer can take, I made this delicious red currant clafoutis. Vegan, of course!
Clafoutis is a French dessert made of a pancake-like batter, but a bit thicker and packed with seasonal fresh fruits. Traditional recipe uses black unpitted cherries because the pits release a nice flavor during baking. But you can make this dessert with any fruits you like or have in the fridge: blackberries, raspberries, apricots, sour cherries.
A baked clafoutis has a pudding like texture, just a bit thicker. And there are more ways to get this type of texture when making a vegan clafoutis. This time I chose silken tofu and cornstarch.
How to make vegan red currant clafoutis
You’ll find details about ingredients and corresponding quantities in the recipe card at the end of the article.
Clafoutis is so easy to make that even beginners will be successful with it!
Start by preparing the wet ingredients. Place them all into a blender and process until smooth.
Then sift all purpose flour and cornstarch, put them into a bowl together with the almond flour and combine well.
Next, add dry ingredients to wet ingredients and combine well with a whisk. You’ll get a batter a bit thicker than the pancakes batter.
Then gently stir in the vegan butter. Fold in the red currants; if you wish, save a few to add on top at the end, before baking.
Then grease a tart pan with vegan butter and our in the batter. I used a 26 cm ceramic round pan. It’s better to avoid using pans with detachable bottom as the batter might leak.
Place the tart pan into the oven and bake at 175° C for about 40 minutes. Apply the toothpick test to check whether the clafoutis is done. Introduce the toothpick into the center of the batter and, if it comes out clean, the batter is baked; if not, bake for another 5 minutes and repeat the test.
The batter will rise while baking, but it will fall back as it cools.
After removing the clafoutis from the oven allow it to cool a little, then sprinkle over some powdered sugar and enjoy. Clafoutis can be served either warm or cool.
You can also serve it with ice-cream or a cashew vanilla cream.
Other simple vegan dessert recipes
- Vegan lemon bars
- Goji berry orange muffins
- Vegan pumpkin coconut pie
- Quince and almond cake
- Vegan blueberry coconut cake
- Vegan banana bread with roasted walnuts
If you like this red currant clafoutis recipe, please rate it or leave a comment below; I’d love to know your feedback. And, if you prepare this vegan clafoutis, you can share a photo and tag Choose Tasty either on Instagram, or on Facebook.
Red Currant Clafoutis | Vegan Recipe
- 25-26 cm tart pan
- 350 g red currants
- 20 g melted vegan butter + 1 tbsp for greasing the pan
- 340 g silken tofu
- 200 ml soy milk
- 160 g raw cane sugar
- 1 tsp vanilla extract
- zest and juice from 1 lemon
- 130 g all purpose flour sifted
- 100 g almond flour
- 20 g cornstarch sifted
- Preheat the oven at 175°C;
- Grease the baking pan with vegan butter (1 tbsp);
- Blend all wet ingredients until smooth;
- Place into a bowl all dry ingredients and combine well;
- Add dry ingredients to wet ingredients and combine gently with a whisk;
- Stir in the vegan butter;
- Gently fold in the red currants;
- Spread the batter in an even layer into the tart pan;
- Place the pan into the oven and bake at 175° for about 40 minutes;
- After removing the clafoutis from the oven, allow it to cool for 10-15 minutes; sprinkle over powdered sugar and enjoy!