This vegan brown sugar plum clafoutis will make an excellent impression for Holiday desserts or family gatherings. No one will guess this traditional French dessert is veganized as it is perfectly sweet with a flan texture that will melt in your mouth. This clafoutis is dairy-free, egg-free, and nut-free, so it would make a flawless alternative for someone who has allergies, intolerances or dietary restrictions. Recipe for 8 servings.
This Brown Sugar Plum Clafoutis contains:
-no egg
-no dairy
-no cream
-no white sugar
-and no nut!
GLUTEN-FREE VEGAN CLAFOUTIS
This recipe is not gluten-free, however you can substitute the plain white flour with gluten-free plain white flour to make it gluten-free.
For an easy naturally gluten-free dessert recipe, you can try these Tahini Chocolate Stuffed Cookies (gluten-free).
This recipe is also:
-vegan
-creamy
-sweet
-festive
-and SO delicious.
WHAT IS CLAFOUTIS?
Clafoutis is a traditional baked French dessert with a texture and consistency similar to the one of a flan. It is traditionally made with the basic ingredients of a crepe batter. For this recipe, the egg has been replaced with a chia egg (or flax egg) and we will use cashew milk (or any other plant milk) instead of cow milk. I also have a Vegan Classic French Crepes recipe if you are interested.
WHEN IS CLAFOUTIS EATEN?
Any occasion is good to make a clafoutis. Make a clafoutis for a Christmas treat, a thanksgiving dessert, or a homemade snack for your children. Or again if you’ve been berry picking and you don’t know what to do with them, make a clafoutis!
CAN YOU EAT BROWN SUGAR PLUM CLAFOUTIS COLD?
Clafoutis is traditionally eaten warm or at room temperature. For optimized results, I recommend baking it right before serving. However, I also LOVE eating this Brown Sugar Plum Clafoutis cold, so it is totally up to you if you want to eat it cold or warm!
WHAT CAN YOU USE INSTEAD OF PLUM FOR HOMEMADE CLAFOUTIS?
You can use this recipe with basically any (preferably red) fruits, as long as the fruits are ripe so they taste sweet and not too bitter. I used plum as it is currently in season, but you can also use peaches, apricots, cherries, berries…
HOW TO BAKE BROWN SUGAR PLUM CLAFOUTIS?
Bake for 25 minutes at 150.C (302.F). To make sure your clafoutis is ready, delicately insert the tip of a knife in the middle of the Brown Sugar Plum Clafoutis. If it comes out clean, then you know it is done!
VEGAN BROWN SUGAR PLUM CLAFOUTIS RECIPE
You can make this recipe is only 6 REALLY easy steps:
1- Make the chia egg (or flax egg) and set it on side.
2- Grease a baking pan with vegan butter or oil.
3- Chop the plums and spread them on the baking pan.
4- Add all the batter ingredients (plain white flour, brown sugar, potato starch, vanilla extract, vegan butter, plant milk, and chia egg) into a blender and blend until smooth.
If you are thinking of investing in a blender that is not too expensive, this Nutribullet blender is, from my experience, one of the best small blenders that you can get for an affordable price.
5- Pour the batter evenly in the baking pan and sprinkle some extra brown sugar on top.
6- Bake for 25 minutes and let cool for 10 minutes.
HOW TO STORE BROWN SUGAR PLUM CLAFOUTIS?
Cover and store in the fridge for up to 7 days.
CAN BROWN SUGAR PLUM CLAFOUTIS BE FROZEN?
It sure can! Freeze for up to 3 months and simply briefly reheat in the oven when you’re ready to eat it! They will be no defect of flavor.
You can also microwave your clafoutis to reheat it.
HOW TO SERVE CLAFOUTIS?
I love this Brown sugar Plum Clafoutis by itself as it already contains fruits, but you can also serve it with some extra fruit on the side or serve it on top of some homemade creme Anglaise or vegan custard sauce.
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe, so whenever you need inspiration for a super easy festive dessert, you can find this recipe and make yourself and everyone else happy!
You can also tag me on Instagram @thedorkyfrench for a chance to be featured!
For more dessert recipe ideas, check out this Coconut Lava Chocolate Cake (vegan) or this Cashew Chocolate Fudge Cake (oil-free).
RECIPE IN VIDEO (1MIN):
Follow me on youtube for more 1-minute recipe videos.
Brown Sugar Plum Clafoutis (vegan)
Equipment
- Baking pan
- Blender or food processor*
Ingredients
- 450 g chopped plums - or any other (red) ripe fruit
- 1 tsp melted vegan butter (to grease) - or oil
For the batter
- 130 g plain white flour - or gluten-free plain white flour**
- 50 g potato starch - or cornstarch
- 80 g brown sugar - or any other powdered sugar
- 30 g vegan butter
- 1 tsp vanilla extract
- 200 ml cashew milk - or any other plant milk
- 1 chia egg (2 tbsps chia seeds + 6 tbsps water) - or flax egg
For topping
- 15 g brown sugar - or any other powdered sugar
Instructions
- Watch the one minute recipe video to see all instruction steps.
- Preheat the oven to 150.C (302.F)
- Make the chia egg by mixing 2 tablespoons of chia seeds and 6 tablespoons of water together in a small bowl or glass, and let sit for 5 minutes.***
- Meanwhile, slightly grease a baking pan with some melted vegan butter or oil.
- Add the chopped plums in the baking pan and spread it evenly at the bottom.
- To make the clafoutis batter, add all the 'for the batter' ingredients in a blender* or food processor and blend until smooth. Pour the batter in the baking pan and spread it evenly on top of the plums.
- For topping, sprinkle some extra brown sugar with your fingers on top of the batter.
- Bake for 25 minutes. ****
Video
Notes
Please note that all nutrition facts found on this website are for informational purposes only. Refer to a professional for medical advice.
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About the author
Marlene is the founder, creator, and editor at TheDorkyFrench.com. Based in Glasgow, Scotland, where she completed a BA (Hons) in Business and HRM, she is passionate about sharing valuable content for her readers; encouraging them to experience the benefits of a healthier lifestyle and a growth mindset.
Is it possible to prepare this the day before baking?
Yes it is. ? Just make it as normal ready in the baking pan or in a bowl, cover it and it should not affect the recipe if you bake it the next day!