Cherry Clafoutis with Aquafaba

A clafoutis is a baked French fruit dessert….usually cherries are the fruits of choice, which are covered with a batter and baked.


The secret ingredient of this cake is whipped aquafaba, which is chickpea (or any other legume) liquid (see my post on aquafaba


Cherry desserts are always on the top of our dessert list, partly because cherries keep their shape and texture even during baking. The only downside is pitting  them. But the flavor of the cake makes up for the hard work 🙂


Cherries are a powerhouse of antioxidants and are well known for their anti-inflammatory benefits, but they are also the only natural source of melatonin, a hormone that regulates the body’s internal block and sleep-wake cycles.


A handful of cherries might help me to get over the jet lag on my next trip to Europe? As kids, we would hang cherries on our ears and pretend to have earrings…and, of course, tried to spit the pit the farthest. I play that game again now with my own kids. Still so much fun!!

Cherry Clafoutis
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
  1. ½ cup aquafaba (water of cooked chickpeas)
  2. 2 tbsp pure cane sugar
  3. 1¼ cup activated almond milk
  4. ½ cup stoneground whole wheat flour
  5. 1 tbsp vanilla extract
  6. 2 tbsp date paste (optional)
  7. pinch salt
  8. bit of coconut oil to grease pan
  9. 1 1/2 cup pitted cherries, halved
  1. Preheat oven to 400ºF (200ºC).
  2. Using a blender or food processor, blitz aquafaba and sugar until the mixture is thickened and foamy, about 3 minutes.
  3. In a medium bowl, combine flour and salt.
  4. Stir in vanilla, date paste and almond milk.
  5. Fold in aquafaba.
  6. Grease a 9-inch pie pan, pour about ½ the batter into the pan and bake for about 15 minutes until the edges are slightly golden and the middle is only slightly jiggly.
  7. Divide the cherries among the batter, then pour the remaining batter over the cherries.
  8. Bake for 45 minutes or until the top is lightly golden.
  9. Remove from oven and let cool until just barely warm. Then, and only then cut it.

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