Vegan Cherry Clafoutis

🛒 Ingredients

• #Filling;
• 350 g fresh sweet cherries (pitted; keep a few whole with stems for garnish if desired)
• 1 tbsp maple syrup or agave nectar.. ½ tsp pure vanilla extract
• #Batter;
• 80 g plain all‑purpose flour.. 100 g caster sugar
• 2 tbsp cornstarch (helps create a custard‑like texture)
• Pinch of fine sea salt.. 400 ml unsweetened soy or almond milk
• 1 tsp pure vanilla extract.. ½ tsp almond extract (optional, for authentic flavour)
• 1 tbsp lemon juice
• #For Serving;
• Icing sugar, for dusting
• Vegan whipped cream or vanilla ice cream (optional)

👩‍🍳 Instructions

1. 1

   Preheat & prep: Preheat oven to 180 °C (350 °F). Grease a 20 cm (8‑inch) cast‑iron skillet or baking dish with a little coconut oil or vegan butter. Toss pitted cherries with 1 tbsp maple syrup and ½ tsp vanilla, then spread them evenly over the bottom of the dish.

2. 2

   Mix dry ingredients: In a medium bowl, whisk together flour, sugar, cornstarch, and salt until well combined.

3. 3

   Make the batter: In a separate bowl or jug, whisk together plant milk, melted coconut oil, vanilla extract, almond extract (if using), and lemon juice. Pour this gradually into the dry ingredients, whisking constantly until you have a smooth, thin batter with no lumps.

4. 4

   Bake: Pour the batter gently over the cherries. Bake for 35–40 minutes until the edges are golden and set, and the centre is just firm to the touch — it will still have a slight wobble but will set fully as it cools.

5. 5

   Serve: Let rest for 10 minutes at room temperature. Dust generously with icing sugar, and serve warm or at room temperature, on its own or with vegan whipped cream or ice cream.