GOOD SAINT
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP

Cranberry Orange Clafoutis

12/6/2015

21 Comments

 

Cranberry Orange Clafoutis

Picture
Clafoutis, pronounced KLA-FOO-TEE, is a French dessert that is custard-y in texture and studded with fruit. Cherries seem to be the traditionally paired flavor, but since cranberries are in season and have such a great tart flavor, we used them instead. They work nicely to balance out the sweet, eggy flavor and texture of the cake, and they taste all kinds of seasonal with a bit of added orange zest. It works as a breakfast dish or dessert, and is an impressive looking one, at that! This recipe is deceptively simple and makes you seem like a real chef, especially when you start throwing around words like 'clafoutis' and 'aquafaba'. If you haven't jumped on the aquafaba train, you can check out some more info on other recipes we've used it in, like our Easy Chickpeasy Breakfast Burritos + our Homemade Marshmallow Fluff. We used aquafaba in this dish because it so closely mimics the protein structure in baked goods that eggs do, and helped to almost perfectly mimic the texture of a traditional clafoutis. We considered using flax or chia eggs, but I just don't think it would've given the same texture, and like we said before, texture is key in this dish. Anyway, enough chatting. You get it. Fancy dessert, very little work. So what're you waiting for? Let's eat! 
Picture
INGREDIENTS
1 cup unsweetened almond milk
1/2 cup + 1 tablespoon aquafaba
1/2 cup sugar
2 tablespoons melted vegan butter
2 teaspoons vanilla
1 teaspoon orange zest
1/2 cup all purpose flour
​1 cup fresh cranberries
powdered sugar, for garnish
​
DIRECTIONS
Preheat oven to 325 degrees.

In a large mixing bowl combine almond milk, aquafaba, sugar, melted butter, vanilla and orange zest. Add in the flour, whisking until smooth. Pour the batter into a greased 8-inch cast iron pan or baking dish. Scatter the cranberries over the top and place the whole pan into the oven. 

Bake for 50-60 minutes, until dough is puffed and golden along the edges. Remove from the oven and let it sit at least 2 hours to set. The result should be very custard-like, a thick 'pancake' similar to flan.

Sprinkle with powdered sugar + serve! 

NOTES
Aquafaba is the magical liquid drained from a can of beans. Garbanzo or white beans work best. You can read more about that here.

Texture is key in this dish. Don't dig in too early or the base won't set properly. It might seem undercooked or a little jiggly when you first pull it out of the oven, but I promise, that's what you want. However, if the sides haven't browned up, you'll want to keep it in a few extra minutes.

Cranberries not your jam? Use your favorite berries or stone fruit here instead!

***We've gotten a LOT of questions about this recipe. I swear it is as easy as it looks BUT PLEASE read through the entire recipe completely before beginning. And yes, your pan should be greased...like its says. :) ***
print recipe
Picture
21 Comments
alo
12/6/2015 09:56:18 am

Does this need a pastry as well? I'm just confused how their is a dough at the edges with pastry or flour.

Reply
Amber link
12/6/2015 10:01:05 am

Hi! Nope, it doesn't need any pastry. There is some flour in the batter, and the aquafaba acts like eggs here to produce a crispy outer layer that caramelizes with the sugar against the hot pan and gives that great crispy outer edge!

Reply
alo
12/6/2015 11:11:06 pm

Completely missed it sorry, thanks for the recipe! Excited to make.

toni link
12/6/2015 12:59:15 pm

think it would work with gluten-free flour>?

Reply
Amber link
12/6/2015 01:02:03 pm

I do! I would try a GF flour blend and NOT replace it with coconut, garbanzo or anything too thickening like that. Let us know how it works for you with the GF flour sub!

Reply
Angie
12/6/2015 01:17:55 pm

Would it work with coconut oil or clarified butter (instead of vegan butter)?

Reply
Amber link
12/6/2015 01:36:50 pm

I think it should work fine with that replacement! Traditional Clafoutis recipes usually use butter so it should be a fine sub! :)

Reply
Viktorija
12/7/2015 07:38:27 am

I love this one! A m a z i n g ! Thank you for sharing!

Reply
tiffany baker
1/11/2016 04:59:24 am

My husband was in a British play where they talked about Clafoutis, and neither one of us really new what it was as he practiced his lines. I was determined to make it someday, and then.....I stumbled across a vegan version on your site. Really yummy. Perfectly balanced sweetness, tartness, and texture. Thanks for sharing!

Reply
Amber link
1/15/2016 11:51:05 am

LOVE that! So happy you enjoyed it!! :)

Reply
Cathy
1/15/2016 07:08:21 am

So the Aquafaba for this recipe is used in liquid form (not whipped)?

Reply
Amber link
1/15/2016 11:50:09 am

Exactly. Just pour in AS IS! :)

Reply
Cathy
1/24/2016 07:04:18 pm

Oh my gosh this dessert is so easy and delicious. I used unsweetened vanilla almond milk and frozen tart cherries because that is what I had on hand and the dessert was scrumptious. The hardest part was waiting 2 hours for the dessert to set. Thank you for sharing your recipe, I feel certain this is a dessert I will make many times.

Angie
1/15/2016 12:27:32 pm

Would it work to use coconut milk instead of almond?

Reply
Amber link
1/18/2016 06:41:01 pm

Yup, that should be just fine!

Reply
Shannon C
6/19/2016 05:03:45 pm

Success! I made this today for Father's day. My dad is not one for desserts unless they are creamy and custard-y. And boy was he impressed! As an added bonus, he's a classically trained chef in French cuisine and could not tell this was vegan. Well done!

Reply
Amber link
6/22/2016 06:28:53 pm

THAT IS THE BEST! Thank you so much for sharing such positive feedback! I'm flattered and SO happy it passed the test. Thank you Shannon, so glad you and your Dad loved it! :)

Reply
Aimee B.
12/15/2016 09:04:38 pm

Should the leftovers be refrigerated? This looks absolutely lovely!

Reply
Amber link
12/20/2016 11:29:43 pm

Yes please! Enjoy :)

Reply
Little Bunny Sunshine
10/11/2017 08:14:09 am

I saw your recipe today and ran to the kitchen to make it! I didn’t have cranberries but I have blueberries and I’m using lemon instead of orange, I want to try yours exactly as written but I didn’t have the ingredients today. This looks so fun! I can’t wait to try it!!!!

Reply
Little Bunny Sunshine
10/11/2017 01:39:05 pm

I made my blueberry version, let it cool for 2+ hours and tried to wait till dinner to test it but I couldn’t! I made some coffee, dusted it gently with powdered sugar and carefully removed the first slice, holding my breath, it came out of the pan beautifully and.....and.....IT WAS HEAVEN! I’m going to have this memorized in no time from multiple bakes!!! Thank you so much for this recipe!!!!

Reply



Leave a Reply.

    tags

    All
    Acai
    Alcohol
    Almond Cream
    Almonds
    Apple
    Aquafaba
    Artichoke
    Arugula
    Avocado
    Bacon
    Baked
    Balls
    Balsamic
    Banana
    Bars
    Basil
    Bbq
    Beans
    Beets
    Berries
    Biscuits
    Blondies
    Blood Orange
    Blueberries
    Bok Choy
    Bowls
    Bread
    Breakfast
    Broccoli
    Broccoli Slaw
    Brownies
    Bruschetta
    Brussels Sprouts
    Buffalo
    Burger
    Burrito
    Buttercream
    Butternut Squash
    Cabbage
    Cacao
    Cajun
    Cajun Spice
    Cake
    Candy
    Caprese
    Cardamom
    Carob
    Carrot
    Cashew Creme
    Cashews
    Cauliflower
    CBD
    Celeriac
    Celery
    Cereal
    Champagne
    Charcoal
    Cheese
    Cheesecake
    Cheesesteak
    Cheeze
    Cherimoya
    Cherries
    Chia Pudding
    Chia Seeds
    Chicken
    Chickpeas
    Chili
    Chips
    Chocolate
    Cider
    Cilantro
    Cinnamon
    Clafoutis
    Coconut
    Coconut Milk
    Coconut Water
    Coffee Cake
    Cookie Bars
    Cookie Butter
    Cookie Cake
    Cookies
    Cooking Tips
    Crackers
    Cranberries
    Cream Cheese
    Crumble
    Cucumber
    Cupcakes
    Dates
    Dill
    Dinner
    Dip
    Donuts
    Dough
    Dressing
    Drinks
    Easter Eggs
    Falafel
    Faux Cheese
    Faux Meat
    Figs
    Flatbread
    Flax
    Fluff
    Fondant
    French Toast
    Fried
    Fries
    Frosting
    Fruit
    Fudge
    Galette
    Garam Masala
    Garlic
    Ginger
    Gingersnaps
    Glaze
    Gluten Free
    Goji Berries
    Golden Berries
    Golden Milk
    Grain Free
    Gratin
    Gravy
    Green Tea
    Grinder
    Guacamole
    Halloween
    Hazlenuts
    Hearts Of Palm
    Hemp Milk
    Hemp Seeds
    Hemp-seeds
    Holidays
    Homemade
    Honey
    Hormone-balancing
    Hot Sauce
    Hummus
    Ice-cream
    Jackfruit
    Jalapenos
    Jam
    Jicama
    Juice
    Kale
    Kettle Corn
    Kimchi
    Kung Pao
    Lasagna
    Latte
    Lavender
    Leeks
    Leftovers
    Lemon
    Lettuce Wraps
    Lime
    Low Sugar
    Macadamia Nuts
    Mango
    Maple
    Maple Syrup
    Marshmallow
    Masa Harina
    Matcha
    Mayo
    Meals
    Mediterranean
    Milkshake
    Mint
    Miso
    Molasses
    Monk Fruit Sweetener
    Muffins
    Mushrooms
    Nachos
    Noodles
    Not Vegan
    Nut Butter
    Nutmeg
    Nutritional Yeast
    Oatmeal
    Oats
    Olives
    Onions
    Orange
    Pancakes
    Panini
    Parsley
    Pasta
    Peaches
    Peanut Butter
    Pears
    Peas
    Pecan
    Pepitas
    Peppermint
    Peppers
    Persimmon
    Pesto
    Phyllo
    Pickled
    Pie
    Pilaf
    Pineapple
    Pine Nuts
    Pita
    Pizza
    Polenta
    Pomegranate
    Popcorn
    Potatoes
    Protein
    Pudding
    Pumpkin
    Queso
    Quinoa
    Radish
    Rasins
    Raspberries
    Raw
    Red Bean
    Rhubarb
    Rice
    Ricotta
    Rightrice
    Roasted
    Rolls
    Romanesco
    Rosemary
    Sage
    Salad
    Sandwich
    Sangria
    Sauce
    Savory
    Scones
    Seitan
    Sesame
    Shallot
    Shoshito Peppers
    Side Dish
    Slaw
    Sliders
    Smoky
    Smoothies
    S'mores
    Snacks
    Soba
    Soup
    Spicy
    Spinach
    Spread
    Squares
    Squash
    Sriracha
    Stevia
    Stone-fruit
    Strawberry
    Streusel
    Strudel
    Stuffed Peppers
    Stuffing
    Sugar Cookies
    Sugar Free
    Sunbutter
    Sweet Potato
    Sweets
    Tacos
    Tahini
    Tart
    Tea
    Tempeh
    Thumbprint
    Thyme
    Tigernuts
    Tofu
    Tomato
    Tomatoes
    Tortillas
    Turmeric
    Vanilla
    Veganized
    Vegetarian
    Vegg- The Vegan Egg Yolk
    Vinaigrette
    Vinegar
    Waffles
    Walnuts
    Wheat Berries
    Whiskey
    White Chocolate
    Wrap
    Yeast
    Yogurt
    Zucchini

    RSS Feed

G O O D  S A I N T

© 2019, Good Saint, All Rights Reserved.

    S T A Y  F R E S H  +  S U B S C R I B E

Subscribe
  • CLASSES
  • BLOG
    • HEALTH
    • LIFESTYLE
    • TRAVEL
  • PODCAST
  • SERVICES
  • RECIPES
    • BREAKFAST
    • APPS + SNACKS
    • MAIN DISHES
    • SALADS
    • SOUPS
    • BREADS + SCONES
    • SWEETS + TREATS
    • DIPS + SPREADS
    • DRINK UP
  • RESOURCES
    • BRAND PARTNERS
    • SHOP