Vegan Raspberry Clafoutis

Name: Vegan Raspberry Clafoutis
Total time: 40 min
Yield: 1 serving
Cuisine: French
Ingredients: 1/2 cup almond milk; 2 tbsp coconut oil; 1/4 cup maple syrup; 1/2 tsp vanilla extract; 1/3 cup all-purpose flour; Pinch of salt; 1 cup fresh raspberries

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40 minTotal time

EasyDifficulty

280kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

almond milk Unsweetened oat milk in the same amount
coconut oil Melted vegan butter in the same amount
maple syrup Agave syrup in the same amount
fresh raspberries Fresh blackberries in the same amount

Nutrition per serving

Estimated values for 1 serving, 280 kcal

Protein4 g

Carbohydrates39 g

Fat12 g

Fiber 4 g · Sugar 18 g · Sodium 120 mg

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Indulge in a dairy-free twist on the classic French dessert, Clafoutis, with a burst of sweet raspberries in every bite.

Dessert French Dairy-Free

Steps

Preheat the oven to 350°F (180°C) and grease a small baking dish.
In a blender, mix almond milk, coconut oil, maple syrup, vanilla extract, flour, and salt until smooth.
Pour a thin layer of batter into the baking dish.
Place raspberries evenly over the batter.
Pour the remaining batter over the raspberries.
Bake for 30-35 minutes or until set.
Let it cool slightly before serving.

Tips for Vegan Raspberry Clafoutis

Look for a lightly golden top and a center that no longer ripples when the dish is gently moved; it will firm further as it cools.
Use a shallow baking dish so the batter sets evenly; a dish that is too deep may leave the center soft while the edges overbake.
Raspberries can release juice as they bake, so expect a tender, slightly custardy texture around the fruit rather than a dry cake crumb.