Blueberry Flaugnarde

I imagine that this one has Julia Child rolling over in her grave, but here we go… Today I bring you vegan blueberry flaugnarde!

If you’ve never heard of flaugnarde, don’t worry; until this week, neither had I. The paper I grab to read at work (on breaks, of course :-)), has a recipe of the day. This week, they presented a dish they called Raspberry Clafoutis. It was so pretty and so elegant looking, I had to try it! So I tore out the page and took it home.

Knowing nothing about this dish, I decided to take to Google. The first thing I learned was there is actually no such thing as a raspberry clafoutis. A clafoutis is only made with cherries. If other berries or fruit is used, then it becomes a flaugnarde… No big deal, so I’m making a flaugnarde!… I also learned that it’s a french dessert, heavy in eggs and cream. Recipes like that can be tricky for a vegan, but luckily, the version from the paper was obviously not traditional and used a lot more flour than most recipes would. This made it much easier to veganize.


Blueberry Flaugnarde | The Misfit Baker


Having never tasted a flaugnarde, I really couldn’t tell you if it was at all like the traditional versions. But the texture was described as a cross between a custard and a pancake, and I would say that accurately describes mine. More importantly, it tasted delicious, and I now have a new fancy pants dessert to serve at my next summer dinner party!


Blueberry Flaugnarde | The Misfit Baker


Vegan Blueberry Flaugnarde

Adapted from Metro News, who sourced from The Arthritis Society

1 1/2 cups Pureed Soft Tofu

3/4 cups Coconut Milk (canned, full fat)

5 tbsp Non-Dairy Milk (I used almond)

1/2 cup Maple Syrup

1 tbsp Vanilla Extract

1/2 tsp Salt

1/2 tsp Baking Powder

1 cup All-Purpose Flour

1 cup Frozen Blueberries

Icing Sugar (optional)


Preheat oven to 350°F and grease a 10-inch spring form pan.

Blend pureed tofu, milks, maple syrup, vanilla, and salt until thoroughly combined (I used an emersion blender). Add baking powder and flour, and blend until smooth (stopping once to scrap sides).

Pour batter into prepared pan and scatter blueberries over the top.

Bake for 40 minutes, until set.

Best served fresh and warm. Dust with icing sugar before serving, if desired.



32 thoughts on “Blueberry Flaugnarde

    • I had to mention her. I don’t know why, but as I pureed my tofu, all I could think was, if Julia Child saw this, she’d probably beat me with a wooden spoon! :-)

  1. Only the French could make a clafouti so secular! ;). Blueberry Flaugnarde is now, officially, your biotch girl! Gotta try this soon :)

  2. I’ve never heard of flaugnarde before, but that one fantastic word! I like this recipe because you’d never know if it was vegan without telling someone. There’s nothing too odd in the ingredient list!

    • I’m still trying to wrap my tongue around the word (I may be from Canada, but French was never my forte!)… Luckily, I don’t have to be able to say it though, just bake it ;-)

    • Your raspberry clafoutis looks so delicious, I’m sure no one cares what you call it… and if they do, I’d tell them they’re not get any anyways ;-)

  3. Flaug-y who? Not important what it’s called though because it looks heavenly. A cross between custard and pancake sounds like something I would love. I am definitely going to have to make this.

  4. What lovely pictures! Us vegans have to stick together :) I can’t wait to make this, it’s absolutely beautiful. In Alaska, our blueberries won’t be ready until late august…handpicked Alaskan blueberries are a little drops of heaven!

    • I’ve never had Alaskan blueberries! Ours (in BC) won’t be ready until July. I can’t wait for them to hit the farmer’s market :-)

  5. You made a classiacl dessert like this beaty vegan! Yeahh! Thta’s why I love you! ha! :) I must make this soon! It looks spectacular!!

    MMMMMMMMM! A great idea!

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