Gluten-Free All-Purpose Flour: I recommend using a gluten-free flour blend that includes xanthan gum and 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. If your flour blend does not include xanthan gum, add 1/8 teaspoon of xanthan gum to it.

Eggs: The eggs are essential in this recipe and help to bind the ingredients together as well as to give the clafoutis a custardy texture. I do NOT recommend substitute the eggs in this recipe.

Sugar: I used normal white sugar, but feel free to use light brown sugar, dark brown sugar or coconut sugar if you prefer (just bear in mind that the darker the sugar used, the darker the batter will be). If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and does not raise your blood sugar).

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 or powdered monkfruit sweetener, 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.