Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, and refined sugars}

Unconventional Plum Clafoutis

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings
  • Category: Pudding
  • Method: Baked
  • Cuisine: Dessert


A gluten-free and dairy-free souffle /pudding type dessert with spiced plums stewed in their own juices.


  • 1 pack extra firm silken tofu {I used Mori-Nu — the 350gr pack}
  • ¼ cup white rice flour {brown rice flour is fine too}
  • ¼ cup sweet sticky rice flour {also known as mochi or glutinous rice flour}
  • ½ cup maple syrup {or agave, brown rice syrup, coconut nectar, etc.}
  • ¼ cup dates, pitted
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 ripe sweet plums, rough chopped
  • *Optional: {non-dairy} vanilla ice cream or yogurt of your choice for serving
  • *Optional: powdered coconut milk(make sure it’s dairy-free)


  1. Preheat oven to 350 F. Oil your baking dish{es} {see notes above for sizes} or use a good non-stick pan and set aside.
  2. Place tofu in a blender and blend until smooth. Add all other ingredients except plums into a blender and blend into a smooth mixture. Pour into prepared baking dish. Stir in chopped plums.
  3. Bake in a preheated oven for 1 hour. Remove from oven and cool on a rack for at least 10 minutes {or cool, then chill in the fridge if you like it cold. I like mine nice and warm though…}. Scoop into bowls {unless using individual ramekins} and serve with a side of {non-dairy} ice cream or yogurt of your choice {optional}. Enjoy!