Dairy Free Clafoutis


Dairy Free Clafoutis – (or Cherry Clafoutis) – a delicious and light dessert. Easy to prepare and serves six. This is perfect for anyone who is lactose intolerant, or the people that simply prefer dairy free recipes to their conventional counterpart. No, this is not a spell check error. To my mind, it’s the best example of the French paradox. Bold of you to think so I hear you say. Well let me explain first that this is clafoutis as made in the South West of France.


Studded with sweet, juicy cherries, this deliciously easy cherry clafoutis is puffed and golden at the edges, and dusted with finely shredded coconut. This perfect dessert comes together in just 30 minutes, cooks in just one skillet, and you can use fresh or frozen cherries too. Gluten-free and dairy-free too, but you wouldn’t know it!


Originating from the Limousin region of France, clafoutis (sometimes also written as “clafouti“) is a baked French dessert containing fruit in a thick, flan-like batter.

Traditional versions of clafoutis normally use black cherries as the fruit of choice, but other fruits such as berries or even pears can always be used.

This traditional French dessert is normally served with a dusting of powdered sugar and served lukewarm, often times with heavy cream, if desired.


In my opinion, cherry clafoutis is a dessert recipe that anyone should always keep on hand, because of how incredibly simply and easy it is to make.

Especially at this time of year in the summer, during cherry season when sweet cherries abound, this is one delicious but easy recipe that will have you licking the plate clean!

Also, because of how quickly it takes to make it, I recommend that you keep this recipe in your back pocket for the next time you’re in need of a fancy-looking dessert at the last minute.


One of the most used items in the kitchen is my cast iron skillet (which I’ve had for the last 7 years and counting), and we use it for frying, sautéing, and also baking. It’s the sort of multi-purpose item that can be used in so many different ways that I feel no kitchen is complete without it.

We’ve made savory foods such as sweet potato and kale breakfast skillet and my favorite crustless spinach quiche, snacks such as skillet cornbread, as well as desserts such as pear custard pie and mixed berry crumble.

In today’s cherry clafoutis recipe, we’ll be using the cast iron skillet to first cook the cherries on the stovetop until they soften, before pouring the batter over them and then baking it in the oven (in the same skillet).

I love that I don’t have to use two different pots/skillets for the stovetop and then the oven, and if you don’t already have a cast iron skillet, I highly recommend that you get one!


  • Simple Ingredients: The ingredients required for this gluten-free clafoutis recipe are easily accessible at the grocery store, and you might already even have most of the ingredients at home.
  • Easy and Quick to Make: You literally only need 30 minutes to prepare this easy dessert from start to finish, and either fresh or frozen cherries will work as well.
  • Totally Gluten-Free and Dairy-Free: I’ve used gluten-free all-purpose flour instead of regular flour, and I’ve also used coconut oil in place of butter. This makes the recipe 100% gluten-free and dairy-free, so even those with Celiac disease or gluten or lactose intolerances can still enjoy this sweet dessert!


Here’s a visual overview of the ingredients required for this gluten-free cherry clafoutis recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)


  • Gluten-Free All-Purpose Flour: I recommend using a gluten-free flour blend 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. 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 Lakanto 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 regular 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 melted 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 confectioners’ sugar/icing sugar/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.



Preheat oven to 425F (220C).


Using a cherry pitter, remove the cherry pits and stems. Cut cherries into halves. Set aside.


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 and creamy batter.


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 coconut oil (approximately 2 minutes). Sprinkle the cherries with sugar and cook until the sugar has turned into a syrup (1 to 2 minutes).


Pour the cherry clafouti batter over the softened cherries.


Pour the batter over the cooked cherries. and place the skillet on 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.

(Tip: Do not oven the oven door before baking time is up or the clafoutis may collapse).


Sprinkle the top of the clafoutis with finely shredded coconut (or confectioners’ sugar or icing sugar) and serve warm.


  • 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 or cake pan before pouring the batter over the cherries to bake.
  • Swap Cherries for Berries: If you want to make this gluten-free clafoutis with berries instead of cherries, go ahead! You can either use fresh berries or frozen berries (just make sure the frozen berries are thawed and drained).


How to Store Cherry Clafoutis:

If there are leftovers, store the cooled gluten-free 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.

Can I Freeze the Clafoutis?

Yes of course! To freeze, place cooled gluten-free 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.


  •  Prep Time: 10 minutes
  •  Cook Time: 40 minutes
  •  Total Time: 50 minutes
  •  Yield: 6 servings
  •  Category: Dessert
  •  Cuisine: French


The simplest dessert you’ll make all summer, and a perfect way to use those in-season cherries!


  • 1 pound sweet cherries, (pitted)
  • butter or preferred fat for greasing the baking dish
  • 4 large eggs
  • 1 cup full fat canned coconut milk
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup (65 grams) cassava flour*
  • pinch salt


  1. Preheat the oven to 375ºF. Butter a 9-inch pie dish or similar sized baking dish with butter, or your preferred fat.
  2. Place the cherries in a single layer in the dish.
  3. In a blender, blend the eggs, coconut milk, maple syrup, vanilla, cassava flour, and salt until smooth. Pour over the cherries.
  4. Bake for 35-40 minutes, or until just set in the center. Serve warm or room temperature. (I love it warm, but just as much cold out of the fridge the next day)


*If using volume measurement, make sure to whisk the cassava flour before measuring. 

what is clafoutis?

Clafoutis (sometimes spelled clafouti) is a traditionally French baked dessert. It’s made with fresh fruit arranged in a dish with a batter poured overtop and baked until set. Typically, clafoutis is then dusted with powdered sugar (although this recipe skips it) and served warm.

what does clafoutis taste like?

The best description I can give: clafoutis is somewhere between custard and an oven pancake. It’s firmer than custard or pudding, but doesn’t have enough flour to call it a pancake.

For this dairy free version, I did my best to keep it from being too sweet; after all, you get more than enough sweetness from fresh peaches!

making a dairy free peach clafoutis

Most clafouti recipes use milk or cream to provide richness in the batter. Making a dairy free version meant replacing that richness.

Not all dairy free nut or seed milks will do here! Pick up canned full-fat coconut milk and use that. Without the fat from the coconut milk, your clafoutis risks being eggy and bland.

In addition to making this peach clafoutis dairy free, I also wanted to swap out the flour and make it gluten free as well. I found that swapping flour 1 to 1 with cassava flour resulted in a flat, too-gummy clafoutis. So I subbed 1 tablespoon of cassava flour with almond flour and had spectacular results. This one’s a keeper for sure!

how to make clafoutis with any fresh fruit

As you may suspect, it’s pretty simple to create a clafoutis with any berry or stone fruit!

If using berries, just swap the peaches out for a cup of fruit (blueberries, pitted cherries, strawberries, etc).

If you’d like to swap in another stone fruit, like nectarines or plums, prep the same way. With nectarines, you can swap 1 to 1. With plums, you may need to use an additional plum.

Apples and pears can also work well in a fall or winter clafoutis.

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