Gluten Free Almond Cherry Clafoutis
Clafoutis is a traditional French dessert that’s sort of a cross between a flan and a cake. Super refreshing and easy to make, this Gluten Free Almond Cherry Clafoutis not only is delicious, but it’s filled with all kinds of good stuff that’ll do your body good!
Here’s another recipe that I’d originally created many many years ago and recently decided to give it a little bit of a face lift…
This time, though, I chose to make quite a few changes to the recipe itself and not just redo the photos… Firstly, I wanted to make the cake gluten free, and also too, get it to be much closer to the “real deal”… Indeed, I found the previous recipe to be a tad too cake-y and not quite flan-y enough; so I tweaked a couple of things, and the result was amazing! In fact, they far exceeded my expectations!
Not only is this Gluten Free Cherry Clafoutis very true to the original version of the dessert, but it’s a damn delicious one at that! I even had my stepdad — who happens to be a former pastry chef and teacher at a well renowned culinary school — taste it, and he said that it was fantastic! Light, creamy, soft and velvety… one would never guess that it contained no flour or added sugar. He said I could’ve fooled him anytime! HA! Music to my ears!
If you are a fan of cherries and are looking for a really light and refreshing dessert that you can serve on any occasion this summer, look no further. This is it right here!
Of course, the first thing you will need to do is pit your cherries... A cherry pitter makes that task much much easier, but if you didn’t have one of those, then you could always cut your cherries in half in order to get to that pit!
Seriously, though, this is one little kitchen gadget that costs close to nothing that I say you should really consider investing in; You’ll be so glad you have it when you need to use it. And hey, it pits olives, too! Just sayin…
Once your cherries have been dealt with, preheat your oven to 350°F. Then, grease a round 10″ baking dish with coconut oil, arrange the cherries at the bottom in a single layer and set that aside.
Combine the rest of the ingredients — except for the sliced almonds — in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Delicately pour that mixture right over the cherries…
Now sprinkle a handful of sliced blanched almonds across the top.
Bake in the preheated oven for about 45-50 minutes, until nicely puffed and golden brown. If you find that the top of your clafoutis tends to browns too quickly, cover it loosely with a sheet of aluminum foil.
When done baking, remove the cake from the oven and let it cool for a few hours, then transfer it to the refrigerator to chill completely.
Traditionally, clafoutis is dusted with powdered sugar at the moment of serving, but I don’t think I need to tell you that it wasn’t an option for me. I decided to use powdered almonds instead. Looks just as pretty and is much tastier, if you ask me!
Feel free to do the same, if you are so inclined, then slice and serve right up!
Gluten Free Almond Cherry Clafoutis
Ingredients
- 1.5 lb fresh sweet cherries, stemmed and pitted
Batter
- 4 large eggs
- 1 cup almond milk, (or any other milk of your choice)
- 1/2 cup almond flour
- 1/4 cup tapioca starch
- 1/4 cup honey
- 2 tbsp melted coconut oil
- 1 tsp pure vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
Topping
- 2-3 tbsp sliced almonds
Instructions
- Preheat the oven to 350°F
- Grease a round 10" baking dish with coconut oil, arrange the cherries at the bottom in a single layer and then set aside.
- Combine the rest of the ingredients - except for sliced almonds - in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
- Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
- Bake in the preheated oven for about 45-50 minutes, until nicely puffed and golden brown. If you find that your clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
- Remove from oven and let cool for a few hours then transfer to refrigerator to chill completely.
- Dust with powdered almonds before serving, if desired.
- Leftovers will keep for several days in the refrigerator.
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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*Editor’s Note: This post was originally published in January of 2012 and has since been completely revamped and updated with better pictures. A few modifications to the original recipe have also been made.
47 Comments on “Gluten Free Almond Cherry Clafoutis”
I LOVE Cherry Clafoutis! This looks so yummy! It’s almost low enough in carbs to even get by my current strict allotments! Very jealous of your freezer full of cherries! No cherries in my freezer sadly! I do have lots of frozen figs though – wonder if that would work?? Probably! Might try it soon! Thanks for the inspiration as always!!
Oooooh! Figs would certainly work, and would certainly be delicious too! Worth a try. And if you do try it, make sure you let me know how it turned out!
And seriously, this has too much carbs to fit into your current diet? Whoa! You really are going LOOOOW carbs! How many grams per day are you allowed?
Right now I’m doing under 30 per day! Only in veggies, no fruit or nuts yet either. Probably do that for another week or so. Definitely lacking my usual energy but I’m blaming that on the detox symptoms. I’ll be glad to add back some healthy carbs soon though! Including this yummy clafouti – I am going to try it with figs since I have them just to see! I’ll let you know how it turns out!
30 per day?!?!?? My god, that’s like nothing! Don’t even dare LOOK at a fruit, you’ll be over already! Have you seen any real benefits so far? I mean wow, that’s a HUGE sacrifice to make! Not sure I could do it… I really love my carbs!
I think the cake looks delicious and very attractive! I would love a piece right now!
What?! It looks delicious. And beautiful. I’m definitely making this sometime soon. We won’t have fresh cherries here for months so I’ll try the canned ones. I know the canned ones aren’t good but *somebody* bought them and I have to use them on something. And we won’t have fresh berries until July or so. If it comes out a watery mess, I’ll know it was because of my stupid canned cherries. 🙂
Canned ones should work alright. Just make sure you drain them real good, and it shouldn’t too bad of a watery mess! 😉
And hey, canned cherries aren’t so bad, if they’re not in sweet syrup.
But for some reason, I’m guessing that they are… 😉
Pssst… rinse them real well, and you’ll be alright! I promise I won’t tell anyone!
Haha. Yep. They’re in sweet syrup. I just don’t want to throw them away. I’ll rinse them, though. That’s a good idea. 🙂
beautiful, i absolutely cherry clafoutis! looks like it set perfectly!
I gave up on finding protein powder in stores today. Maybe I’m just not looking in the right sections. So now I’m looking on German Amazon and they have whey powder (really expensive) but they also have protein powder that includes whey and a few other things, and then they have other protein powder that doesn’t say exactly what it is, but that’s 86% protein. Does it really matter that it has whey in it? I’ve googled it but it looks like it doesn’t really matter unless I’m into bodybuilding, which I can tell you I am not. 🙂
So do you think it matters?
Well, it all depends on how important good, clean ingredients are to you, as well as protein contents. It doesn’t have to be whey, it could be any kind of protein powder. I like to use whey, but frankly, I never really asked myself why… You have to look at the ingredients really and find a brand that fits your needs. To me, protein content is really important, since I don’t eat a lot of meat, so I try to find brands that are almost pure protein, like 30 to 35 grams of protein per 40 grams scoop. Also check for cholesterol contents, some are pretty bad. And of course, you want to avoid aspartame like the plague!
So, erm… what was the question again? 😉 I think I got a bit carried away here! Short answer, no, it truly doesn’t whether it has whey in it… 😀
Good to know. Thanks for all the tips! I’ll be sure to check the ingredients. 🙂
Oh yeah.. DEFINITELY saving this recipe for summertime when fresh cherries are in season! Looks delicious.
I can’t wait to try it with fresh cherries. They are currently available in grocery stores around here, but they are out of price and, well, out of taste also… So I’ll definitely wait until they are in season again. In the meantime, I will give that “frozen fruit” version another try though. Can’t wait THAT long until I finally get to have a slice of that pie…
This looks great! Cherry almond is delicious, and I love the name. It sounds so classy.
So true! Don’t all French names sound so classy, though? 😉
Bain, ouais! 🙂
Gee, Lauren, I didn’t know you could speak “Québécois”! 😉
Ooooh, I love clafoutis! I always have a ton of cherries in the freezer, so I think I need to make one 😀 Your crème anglaise looks great too – and so healthy 😀 I’m glad you posted this – I think it looks good! It makes me sad to think of all the delicious things I haven’t posted because I thought they didn’t look good.
Thanks Heidi. I think we all have a few like that, and most of the time, we simply forget about them. That one resurfaced in my mind when I got a sudden craving for a great big slice. That’s when I knew it wasn’t such a failure after all and I just HAD to post it. Can’t wait to get your feedback on this. Oh, and btw, I still have the 2 peanut butter chocolate squares in my freezer. I get the feeling that they will get eaten up this week-end, so I’ll let you know how well they stood up to the freezer test. 🙂
After the first couple of days I was losing weight and felt great. But the last couple of days I have been feeling really run down and the weight loss has stopped. I think I have a problem with Candida die off toxicity (I’m starving the suckers to death and they are pissed!) so I’m trying to stay with it a few more days and see if I start feeling better. Otherwise I may up it to 50 per day and see if that helps. No cravings for sugar or carbs though which is strange for me – hoping I can keep this up and get over the feeling lousy stage soon! In years past I’ve done it with amazing results across the board – maybe I’m just too old for this! ha ha!
Oof… doesn’t sound too interesting. I think I’ll keep loving on carbs for now… 😉
SONIA THIS LOOKS INCREDIBLE! No, seriously – I am drooling on the keyboard and my computer screen! I know how it feels to critique your own photos when they didn’t turn out exactly how you planned BUT us as your devoted readers do not know the difference 🙂 that’s the hard part about being behind the scenes when you have a vision – that happens to me all the time! Even delicious recipes that didn’t photograph well don’t make the blog : (
This cake really does look amazing! AND with only 25g of spelt flour, I bet I could easily make this gluten free – wooooohoooooo. This could be my new breakfast since I am a little sick of savory eggs these days…cherry almond clafoutis, yep I am totally making this!
Why thank you so much Nora, that is extremely nice of you to say! It’s a shame that you would hold on to delicious recipes just because you didn’t like your pictures. I certainly hope that you reshoot when that happens. Would be a shame to miss out on them…
And if you can manage to make this gluten free, by all means, go ahead, because let me tell you, it makes for a FABULOUS breakfast. That’s pretty much the time of day when I had ALL the pieces of that pie… I love me pie or cake for breakfast, especially when I know that they are starting my day right and will keep me full and energized for a good while! 🙂
This is so beautiful. I am new to making clafoutis. They are so tasty and fresh. Your photos are stunning.
Thank you so much Kim, I really, truly appreciate that! 🙂
Wow. This is a piece of art.
Hey, thanks so much Tender. What a super nice thing to say! Major compliment! 🙂
This recipe sounds awesome, but I have a question. How important is the tapioca flour? My stomach does not do well with it. Can I substitute potato starch or arrowroot powder?
You could probably sub any other kind of starch, indeed… corn starch would be my top choice, but your choices should work fine, too!
Thanks, Sonia!
I am going to try it with Frozen Blueberries as I have a whole freezer full of them , I haven’t ant almond milk so am going to use buttermilk hope that works, 🙏🏻My hubby and I are doing the 16/8 diet at the moment and I must say its a great way to diet as it’s pretty easy, will let you know how the recipe goes as we are in Redcliffe, Queensland so it’s our winter here 😊
My guess is the frozen blueberries will release too much liquid, and the buttermilk might be a bit too tangy, considering the fairly little amount of sugar that goes into the recipe. Let me know how it turned out if you decide to go through with it!
Hi Sonia, It still turned out nice but I would stick to your recipe next time but was happy with it 🙂
Happy to hear it still turned out great, Kristine, and thanks for letting me know about your results! Please be sure to report back when you make it again. 🙂
I’ve made this clafoutis at least four times now. It is delicious, beautiful, and the easiest dessert ever! I use 3/4 cup almond flour and skip the tapioca starch. I saw some late season cherries at the store yesterday, so I’ll be making it again today. Thanks for the excellent recipe!
Music to my ears, Jan! Thank you so much for taking the time to let me know, I greatly appreciate that! 🙂
Hi Just jumping on and came across your recipe, I add protein powder to a lot of my recipes and wondering how I can incorporate it in this? Also is the Tapioca Starch necessary?
Thanks
Ashleigh
you say: “I wanted to make the cake gluten free, and also too, get it to be much closer to the “real deal”… Indeed, I found the previous recipe to be a tad too cake-y and not quite flan-y enough”
do you have a recipe for the cake-y version? That’s what I looking for…clafoutis is fabulous but wanted to create a tray bake that was a bit more cake-y…
I’m afraid not Flo… sorry about that!
Can I substitute cornstarch for the tapioca starch?
Absolutely!
Excellent! I used sour cherries that I had frozen when they were in season. I thawed them completely and drained the juice. Will make this again-and often!
Easy, delicious and Keto👏👏👏
So excited to make this for our “Night in Paris” inspired Valentines Day dinner! I have a giant bag of frozen organic cherries in our freezer – can I use frozen ones if I thaw and squeeze any extra liquid out of them? Any other tips? Also, you mention baking, cooling and refrigerating – is the clafoutis supposed to be eaten cold? Thank you in advance!
I suppose you might get away with using the thawed cherries if you take care to remove the extra liquid out of them. Just try to preserve their round shape as much as you can. Also, yes, it’s definitely meant to be eaten cold.