This French Classic Made Vegan is EXACTLY What Your Cherries Need

Vegan, Gluten-free, Sugar-free Cherry Clafoutis

Clafoutis is a French farmhouse summer classic. My husband lived in France and he says it is basically as French as apple pie is to Americans. It’s kind of like a crumble or a cobbler, except it tastes richer and more decadent, because France. I discovered it in a canning cookbook, of all places, and was inspired to make it for a friend’s birthday celebration BBQ.

But when I opened up the cookbook, I realized that vegan, the classic clafoutis is not. It contains eggs, milk and yogurt. So I was inspired to update it, and got lucky with this adaptation that delivers the richness of the original. I also swapped out the regular flour for almond to make this a no-gluten treat. Sugar doesn’t make me feel great, so I also used Swerve confectioner’s erythritol instead. If you are a sugar baker, you can do your own thing and use the sweet stuff, but Swerve is plant-derived and isn’t bitter, so consider giving it a try.

A classic clafoutis is more like an eggy bread pudding than a pie. It’s basically a humble, golden cakey dough that holds space for delicious cherries. This update gets its rich batter from using coconut cream instead of eggs and dairy, and it’s really quick to whip together if you get yourself a bag of frozen cherries. If using fresh, you can take your time pitting them, or maybe consider getting fancy semi-automatic cherry pitter

INGREDIENTS 

3 cups frozen cherries, pitted and thawed (or half thawed)

 

2 cups almond flour

1 cup Swerve confectioner’s

Pinch Himalayan salt

 

1 can coconut cream

1 tbsp vanilla extract (don’t waste your vanilla bean seeds on this one, it bakes golden and you won’t see them)

1-2 tbsp freshly grated orange zest

INSTRUCTIONS 

Heat your oven to 375F. Put some vegan butter or coconut oil in the bottom of an 8 inch pie or springform pan. Dust with some Swerve and then lay the cherries in the bottom of the pan.

Mix your dry ingredients in one bowl and blend the wet in another one. (If you don’t have a zester, use the finest cheese grating option you have – just rub the orange on it like you would grate cheese.) Make sure to whisk the coconut cream so that it’s all nicely blended.

Mix the wet ingredients into the dry and then pour the mixture over the cherries. Bake for about an hour or until the dish is toasted to golden brown. The dish will be juicy and rich, so you might not get perfect slices. Embrace that classic French farmhouse vibe and roll with it.

Serve warm. No one would be sad if you also top it with some vegan vanilla ice cream.