This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.
- Butter or ghee, for greasing the pan
- 6 tablespoons coconut sugar or raw sugar
- 1 and ¼ cups whole milk (grass fed if possible)
- 6 large eggs
- 1 tablespoon vanilla extract
- Pinch of salt
- 2 tablespoons kirsch (optional)
- 2 tablespoons tapioca flour
- ¼ cup coconut flour
- 1 pound (3 cups) pitted dark sweet cherries (I used frozen)
- Powdered sugar or powdered coconut sugar, for serving*
- Preheat the oven to 325°F and grease a 9-inch cast iron skillet or cake pan with butter.
- If you have an immersion blender, you can mix your ingredients in any large bowl. If not, mix them right in the pitcher of your blender. Combine the coconut sugar, milk, eggs, vanilla, salt, and kirsch, and blend until smooth. Add the tapioca flour and coconut flour, and blend again. Let the batter sit for five minutes, then blend one more time.
- Pour the batter into the prepared pan, and spread the cherries evenly on top. Bake for 25-30 minutes, or until the top of the clafoutis is golden brown and a toothpick comes out clean.
- Sprinkle the clafoutis with powdered sugar if desired, then slice into wedges and serve hot or warm. My slices fell apart some, not because they stuck to the pan, but because they are just so custardy. If you would like nicer slices, let the clafoutis cool to room temperature of even chill it for a bit before slicing. I found a little extra powdered sugar on each serving made up for everything, and enjoyed mine warm.
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