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.
Cherries are my absolute favorite. I love this time of year and devour as much of them as I can. Your Clafouti looks scrumptious and I loving the ingredients!
This looks delicious! I too am loving the ingredient list, especially the almond flour. Can’t wait til it’s cherry season here!
I adore the ease of this recipe. Perfect way to use up some summer cherries!
I like the addition of almond flour… might have to try that!
That looks delicious. I can’t wait until we have cherries here. And by the way, I love your blog!
It is amazing how fancy that word is and how simple the actual preparation is. Love cherries and clafoutis! xo
This looks stunning and delicious. Those fresh cherries are just gorgeous!
I have a clafouti recipe I’ve done for my blog that uses cherries and pears, but it isn’t gluten free. I think I’ll have to try this one out as well!
So lovely!
-Carissa
This sounds amazing! I’ve never made clafouti and have always wanted to try. Yum!
Clafouti was one of my grandmother’s favorite things to make and one of the first things I learned how to bake, along with her thin apple tart.
I am 101% jealous because 1) I love cherries and yet 2) I live in the islands, where cherries are non-existent except if I look in the imported produce section of my supermarket.
However, it is mango season and I will try this with the abundant golden fruit we have here. I will probably cut down on the cream by 1/4 cup since mangoes have more water than cherries. =)
No cherries! I feel for you! Mango sounds like the perfect option.
Looks heavenly! For some reason, I initially read the title as chocolate clafouti and thought for a second that those were huge chocolate chunks 🙂 While chocolate clafouti sounds good and all, cherry is much more classic and lovely.
That’s funny. Although, chocolate clafouti does sound pretty good. 🙂
I really like the mango idea since I live in Tucson, and they ARE on sale 🙂 Maybe I read the recipe wrong or maybe it’s that I haven’t worked with arrowroot or sorghum (actual fact 🙂 but is the ww pastry flour supposed to be 1/2 cup or just 1/4cup? Thanks! I’m excited to try this with mango’s OR cherries if I wait long enough for them to be in season!
You’re right. It should be 1/4 cup. I just changed it. Thanks!
Can we substitute the heavy cream for a dairy free version? Maybe use coconut cream? I love all your recipes that I have tried, thank you!
I haven’t tested this recipe with substitutions, so I’m not sure. If you try it and it works out, please let me know!
Carrie…I’m so glad for this recipe. Brent watched an Alton Brown episode on DVD and has been telling me about this dessert he’d like me to make. Yours looks lovely and simple so we will give it a try. Brent thanks you for the “push”!!
Looks gorgeous! Any way i can use frozen cherries?
Hoping to make this soon. Is it really just 1 1/2 t coconut flour?? Looks so yummy!
Yes, just 1 1/2 teaspoons! Coconut flour soaks up a lot of moisture, so that’s why you only need a little. 🙂
THanks! I see earlier comments talking about sourgham and ww flour did you rework so those are no longer needed. The latest version does not have those ingredients.
This looks great! Any substitute for the heavy cream? I can’t eat dairy unfortunately.
You could give coconut milk a try!