Vegan Cherry Clafoutis

by Edward Daniel
Caption of Vegan Cherry Clafoutis. Image by Edward Daniel (c).

Caption of Vegan Cherry Clafoutis. Image by Edward Daniel (c).

Vegan Cherry Clafoutis
Prep time
Cook time
Total time
Vegan Cherry Clafoutis was a trial and error endeavour. In my original recipe a few years back I had used semolina but this time I wanted to created something gluten-free and not overly cooked. For this Vegan Cherry Clafoutis I use ground almonds and oats with Marsala wine thrown in to add some subtle richness. I only use a hint of lemon zest which lifts this Vegan Cherry Clafoutis. Enjoy!
Recipe type: Vegan Dessert, Vegan Breakfast
Cuisine: Vegan, glutenfree, gf
Serves: 4
  • 400g cherries
  • Dry ingredients
  • 60g oats, ground
  • 60g almonds, ground
  • Wet ingredients
  • 6tbs Marsala wine
  • 100ml maple syrup
  • 240ml filtered water
  • 1tsp vanilla essence
  • zest of ⅛ lemon
  • 1tbs olive oil
  1. Preheat oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Pit the cherries. Place in a blender and roughly chop for a few seconds.
  3. Combine the oats and almonds together in a mixing bowl. Set to one side.
  4. Separately combine the wet ingredients in a blender. Add to the dry ingredients.
  5. Line a pyrex dish with oil and place the cherries at the bottom. Drizzle the clafoutis mixture on top.
  6. Bake in the oven for 15 minutes. Remove and serve warm or cold if you prefer.




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