Gluten-Free Cherry Clafoutis (Dairy Free)

A bowl of Gluten-Free Cherry Clafoutis on a wooden table in front of baking dish.

Gluten-Free Cherry Clafoutis (Dairy Free)

This Gluten-Free Cherry Clafoutis is a delicious french baked dessert which makes the most of cherry season. Also dairy free.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: French

Servings: people

Calories: 185kcal

Author: Georgina Hartley

Ingredients

500 g cherries
30 g sweet rice flour glutinous rice flour
20 g gluten-free oat flour
75 g soft light brown sugar
pinch of sea salt
3 medium eggs lightly beaten
zest of ½ lemon
½ teaspoon vanilla extract
250 g coconut milk
1-2 teaspoons icing sugar

Metric - US Customary

Instructions

Pre-heat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F and grease a 25cm baking dish with coconut oil or baking spray.
Remove the stalks from cherries and pit them, then lay them into the greased dish in one layer.
Whisk the flours together with the sugar and salt in a large mixing bowl. Make a well in the middle and whisk in the eggs until thick and smooth.
Stir together the lemon zest, vanilla extract and coconut milk in a large measuring jug then pour into the egg mixture whisking well until smooth.
Pour the batter over the cherries then bake for 35-40 minutes until the clafoutis is set but still a little wobbly in the centre.
Allow to cool to room temperature then sprinkle icing sugar over the top.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Flour substitutions. You can swap the oat flour for sorghum flour. However, I don't recommend swapping either of the flours for a branded all-purpose gluten-free flour. You can swap the total amount of both flours though for my Homemade Gluten-Free Flour Blend. This works as it has a high amount of starch in the blend making it suitable for this recipe.

Pitting the cherries. This recipe suggests pitting the cherries first which makes the recipe more child friendly. However if you don't pit then you do get a little extra almondy flavour from the cherry pits, and is even quicker!

Coconut milk. This gives the clafoutis a coconutty background flavour. If you don't like that then you can swap for another milk - dairy milk, almond milk, oat or cashew all work well.

This recipe is best served at room temperature.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of clafoutis.

Nutrition