Gluten-free cherry clafoutis that is puffed and golden brown on the edges and dusted lightly with icing sugar.
For the Batter:
- 1/2 cup gluten-free all-purpose flour
- 2 large eggs
- 2 tablespoons sugar
- 3/4 cup almond milk
- 1 tablespoon coconut oil, melted
For the Cherries:
- 2 cups fresh, pitted cherries
- 1 tablespoon coconut oil
- 1 tablespoon sugar
- 1/2 tablespoon finely shredded coconut for sprinkling (optional)
- Preheat: Preheat oven to 425F (220C).
- Pit Cherries: Pit cherries and remove the seeds and stems. Cut cherries into halves. Set aside.
- Prepare Batter: In a large bowl, combine the gluten-free all-purpose flour with eggs, sugar, milk and melted coconut oil. Whisk very well until you get a completely smooth batter.
- Cook Cherries: In a large 12-inch cast iron skillet, melt the coconut oil over medium heat on the stove. Add in the pitted cherries, and cook until the cherries have just softened and are completely coated with butter (approximately 2 minutes). Sprinkle the cherries with sugar and cook until the sugar has turned into a syrup (1 to 2 minutes)
- Pour Batter over Cherries: Pour the batter over the cooked cherries and place in the middle rack of the oven then bake for 18 to 20 minutes or until the clafoutis is puffed and golden brown on the edges. (Do not oven the oven door before baking time is up or the clafoutis may collapse).
- Garnish and Serve: Sprinkle with finely shredded coconut and serve warm.
Gluten-Free All-Purpose Flour: I recommend using a gluten-free flour blend that contains xanthan gum, and that is made of lighter flours and starches such as rice flour/corn starch/tapioca starch (this will result in a lighter texture). I do NOT recommend using flour blends that include heavier flours such as garbanzo bean flour as it will result in a denser texture.
Almond Milk: I used my 5-minute homemade almond milk for this cherry clafoutis recipe, but you can also use other non-dairy milks such as cashew milk, rice milk, or soy milk. Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
Cherries: I used fresh cherries because they were available, but you can also use frozen cherries if that’s what you have. Simply make sure the frozen cherries are thawed and drained before using them.
Coconut Oil: I prefer using refined coconut oil which has a neutral taste (as opposed to extra virgin coconut oil which has a stronger coconut flavor and smell). Alternatively, if you are not lactose-intolerant, feel free to use butter or ghee instead.
Finely Shredded Coconut: I like to use finely shredded coconut (you can easily process shredded coconut in your blender until you get a fine powder) instead of powdered sugar. However, if you prefer powdered sugar, go ahead and use that instead.
No Cast Iron Skillet? No Problem: Ideally, using a cast iron skillet would be the best as you can cook the cherries in the skillet on the stovetop and pour the batter directly in the same skillet to bake. However, if you don’t own a cast iron skillet, you can cook the cherries in the skillet that you have, and the transfer the cherries to a baking dish before pouring the batter over the cherries to bake.
Storing: If there are leftovers, store the cooled cherry clafoutis in an airtight container in the refrigerator for up to 3 days. Heat it up in the oven at 350F (180C) for 5 to 10 minutes before eating.
Freezing: To freeze, place cooled cherry clafoutis in a freezer-safe container and freeze for up to 2 months. Let clafoutis thaw completely overnight in the refrigerator and then reheat in the oven at 350F (180C) for 5 to 10 minutes before serving.
Adapted from: Joy of Baking
This recipe was originally post in Dec 2014, but I’ve updated it to include newer photos, process shots, clearer instructions, as well as tweaked the recipe slightly to make it dairy-free.
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: cherry clafoutis, clafoutis recipe