Dessert Recipes Vegan

Cranberry Orange Lemincello Clafoutis

Edward Daniel02.5K views

A delicious and comforting cranberry orange limoncello clafoutis, made with semolina oats and non-dairy milk, and topped with fresh cranberries and orange zest. This warm and inviting dessert is perfect for a cold winter's night or a special dinner party occasion. Get the recipe on my blog, Ethivegan. Photo: © Edward Daniel. All rights reserved

Tart cranberry and citrus orange in a soft, custard-like semolina oat clafoutis; Cranberry, Orange and Limoncello Clafoutis.

Take a seductive whisper. And take a gentle caress with each bite.

This dish will shatter any preconceptions that vegan food can’t be impossible to resist. The creamy texture and sweet flavours will make you wonder how something so decadent can be plant-based.

When to make:

Make this:

  • When you’re stuffed after a hearty Sunday lunch, this clafoutis is the perfect way to round off the meal with a sweet, comforting dessert
  • When the winter months are upon us, this clafoutis will provide the perfect comfort food, warming your belly and your spirits
  • When hosting a dinner party, why not serve this clafoutis as a sweet contrast to the savoury flavours of your main course?
What inspired me:

I wanted to create a veganised version of clafoutis that would retain the soft, creamy texture of the original. After several attempts, I finally perfected the recipe, and the addition of Limoncello was the icing on the cake. It adds a touch of sophistication and a hint of naughtiness to this already delicious dessert.

Recipe Highlights:
  • Vegan French Cuisine: This clafoutis is a vegan take on the classic French dessert, using plant-based ingredients to create a creamy, indulgent treat
  • Soft and Creamy Texture: The semolina oats and non-dairy milk create a soft, custard-like texture that’s impossible to resist
  • Tart Cranberry and Orange Flavours: The combination of tart cranberry and citrus orange flavours will tantalize your taste buds and leave you wanting more
  • Limoncello Twist: The addition of Limoncello adds a touch of sophistication and a hint of naughtiness to this already delicious dessert
What equipment to use:

For this recipe, I suggest:

Stove

 

What to do next:

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.

Love.

Edward x

Cranberry, Orange and Limoncello Clafoutis

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Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 400g cranberries
  • 2 large oranges
  • 250ml oat cream
  • 25g icing sugar
  • 75g semolina
  • 1tsp agar agar
  • 4 tbs lemincello

Instructions

  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Place the cranberries in the bottom of an oven proof dish.
  3. Pulse the oranges in a blender and place over the cranberries.
  4. Blend the oat cream, icing sugar, semonlina and agar agar and pour over the cranberry and orange mixture.
  5. Leave in the oven to cook for about 20 minutes.
  6. Remove from the oven and pour over the lemincello.
  7. Serve warm with cream

 

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