Last Updated on June 10, 2026 by Carrie Korem, FNTP
Cherry Clafoutis (Klah-Foo-tea). It sounds so fancy. Tell your friends you’ve made this and they’ll think you spent hours in the kitchen. The first time I made one I thought, “That’s it? How easy is this?”
What is a Cherry Clafoutis
It’s a traditional French baked dessert that’s made of ripe cherries, and a thick, pourable, pancake-like batter. It’s baked in a round baking dish until puffed and just golden brown.
Ingredients for Gluten-Free Cherry Clafoutis
- Organic cane sugar
- Heavy cream
- Eggs
- Finely ground, blanched almond flour
- Coconut flour
- Arrowroot
- Almond extract
- Sweet cherries, pitted
How to Make Gluten-Free Cherry Clafoutis
To make this simple dessert, all you need is a shallow 10-inch dish, a large mixing bowl, measuring cups and spoons, and a whisk. Whisk the batter together in the bowl, plop the cherries down in the dish, pour the batter over them, bake and serve with sweetened whipped cream. How easy is that?
Here are some other gluten-free summer desserts for you to enjoy!
Strawberry Shortcake
Peach Galette
Fruit Pizza
Pavlova
Cherry Clafoutis (gluten-free)
This is a subtly sweet dessert. If you’d like your clafoutis on the sweeter side you can add an additional 2 tablespoons sugar.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dessert
- Method: Baking
- Diet: Gluten-Free
Ingredients
Units
- 1/4 cup organic cane sugar
- 1 cup heavy cream
- 3 large eggs
- 3/4 cups finely ground, blanched almond flour
- 1 1/2 teaspoons coconut flour
- 2 tablespoons arrowroot
- 1/2 teaspoon almond extract
- 1 pound sweet cherries, pitted
Instructions
- Preheat the oven to 325°F and adjust rack to middle position. Butter a round 10 x 1-inch baking dish (if you don’t have one you can use a 9-inch pie plate), In a large bowl whisk the sugar, heavy cream, eggs, almond flour, coconut flour, arrowroot, and almond extract until the batter is blended.
- Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
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