Vegan Spiced Cranberry Dutch Baby

An eggless Dutch baby sounds too good to be true, but it’s easier than you’d think! Silken soft tofu replaces the eggs in this heavenly breakfast creation that is half pancake, half popover, and 100% delicious. Just blend up all the ingredients in a blender, pour into an ovenproof skillet and you are on your way to Dutch heaven. No babies involved.

A Dutch baby is a large fluffy pancake that’s part pancake, part popover. I don’t actually know what a popover is, but that’s how the Internet describes a Dutch baby. A Dutch baby is also a tiny human from the Netherlands, but that’s for a different day. 

Traditionally, a Dutch baby is made with eggs, but being the vegan that I am, I set out to veganize a Dutch baby. 

Vegan Dutch Baby

Are you curious about how I veganized this Northern European baby child? The answer is tofu! Yes, you read that correctly: tofu! 

How did I come up with tofu? Well, I thought, if I can make a savory eggless quiche out of tofu, surely I can make a sweet eggless Dutch baby out of tofu too, right?

I used silken soft tofu, the softest variety of tofu, since I wanted a softer and fluffier texture than that of a quiche.

how to make a vegan dutch baby

And the best part of this recipe? You can throw all the ingredients into a blender and whizz until creamy and smooth and then just pour into a skillet before hitting the oven. Minimal work involved? Yes, please. 

And since it’s the holidays, I just had to add a festive flair with these cranberries. You can use any berries you like though. I enjoyed pairing this baby with pure maple syrup and vegan cool whip, but for a healthier idea, you can serve it with plant-based yogurt and fresh fruit. 

If you try out my vegan Dutch baby recipe, let me know :) 

Vegan Dutch Baby

 

Vegan Spiced Cranberry Dutch Baby

Ingredients

  • 3 tablespoons vegan butter, divided

  • 1/2 cup coconut milk or other non-dairy milk (soy milk would be great)

  • 10 ounces silken soft tofu

  • 1 1/2 teaspoons vanilla extract

  • 1 cup all-purpose flour

  • 1//3 cup organic granulated sugar

  • 1/4 teaspoon sea salt

  • 1 cup fresh cranberries

  • 1/2 teaspoon ground nutmeg

  • 3/4 teaspoon cinnamon

  • 1/2 of a small orange, zested

  • 1/2 of a lemon, zested

  • Powdered sugar for topping

Directions

  1. Preheat the oven to 350°F or 175°C.

  2. Heat a 10-inch cast iron skillet over medium-high heat. Once hot, add 1 1/2 tablespoons of the vegan butter. Once melted, add cranberries in a single layer and sprinkle on cinnamon and nutmeg. Cook for a few minutes until the spices are fragrant and the cranberries are warmed.

  3. Meanwhile, make the Dutch baby batter. Melt the remaining vegan butter (1 1/2 tablespoons) and pour into a blender. Add the coconut milk, tofu and vanilla extract and blend on medium-high until smooth. Alternatively, use an electric mixer and beat on high speed.

  4. Then, add the flour, sugar and salt to the blender and blend until combined and no lumps remain.

  5. Pour the batter over the cooked spiced cranberries in the skillet and spread out evenly with a rubber spatula. Cook for 1-2 minutes to slightly set.

  6. Transfer the skillet to the oven and bake for 30 minutes until the top and sides are lightly golden brown.

  7. Top with orange zest, lemon zest and powdered sugar. Serve with maple syrup and vegan whipped cream, if desired.

Did you make this recipe?

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10 comments on Vegan Spiced Cranberry Dutch Baby

  1. the vegan 8

    I love the addition of the orange and cranberries here, so perfect for the holidays! Really loving the festive vibe Nisha!

    1. Nisha Vora

      Thank you, Brandi! I’m so happy you like it :) Cranberries and orange is my favorite holiday combo!

  2. FoodByMaria

    You’re killing me with all these amazing recipes Nisha! looks divine my love

    1. Nisha Vora

      Aww that makes me so happy to hear. thank you, love!

  3. Noelle/Too Precious For Processed

    A vegan Dutch baby…now we are talking! What a brilliant idea!!! Looks fabulous & I plan on trying it out over the holidays.

    1. Nisha Vora

      hehe aww I appreciate that, Noelle! It was a fun recipe to try!

  4. Dee | Green Smoothie Gourmet

    Nisha, I love your creativity with elegant desserts, and the use of tofu here is masterful! Thank you so much! Dee xx

    1. Nisha Vora

      you are so sweet! i am totally flattered by your comment :) thank you, Dee!

  5. Bianca

    This is so amazing that you made a vegan version 😍 would love to try it 🙌🏻❤️ Thank you for sharing this recipe 😘

    1. Nisha Vora

      Aww thank you Bianca! I am so happy you like it. I hope you try it out!

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