This Gluten Free Cherry Clafoutis has a delicious creamy texture and is loaded with sweet fresh cherries. The custard-like batter is made with eggs, giving clafoutis a distinct eggy flavor. This richness adds so much flavor to this dessert.

A baked gluten free cherry clafoutis in an 8x8 baking pan.

Clafoutis is a classic French dessert with a rich, custard-like batter studded with fruit, traditionally cherries, and baked until set. It can be made with other fruits, but I always lean towards using fresh cherries during cherry season. This cake is very easy to make.

My gluten free clafoutis has a soft and creamy texture similar to a custard or a flan. The batter sets during baking, creating a tender and silky consistency that contrasts with the firmness of the fruit. You can use fresh or frozen fruit, making it a go-to recipe all year round!

If you love to bake with fruit, this recipe will become one of your favorites. I also have 100s of delicious gluten free cake recipes for even more baking inspiration.

If you love baking with cherries, check out more of my gluten free cherry recipes like this Gluten Free Cherry Galette and this fluffy Gluten Free Cherry Cake.

Allergen Information:

This recipe is gluten-free and soy-free. See the below Substitutions section for both a nut-free and dairy-free option.

Photos of the clafoutis ingredients.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe using Bob’s 1:1 GF Blend. Other blends should work, but always watch the batter consistency and compare it to my photos below. Depending on how starchy your blend is, you may need more or less flour.
  • Sugar and Salt
  • Cherries – I recommend using fresh cherries, but frozen ones will work if they are thawed and the excess liquid is drained.
  • Eggs – Use size large.
  • Milk – I used regular whole milk. I have also tested the recipe using almond milk successfully.
  • Heavy Cream – See substitutions for a dairy-free heavy cream brand list.
  • Butter – Use unsalted butter.
  • Vanilla and Almond Extracts


  • Make it nut-free by omitting the almond extract.
  • Make it dairy-free by using plant-based butter and plant-based milk. So Delicious and Silk both make dairy-free heavy cream.
A slice of cherry clafoutis cake on a plate.

Tips For Sucess:

  • If you use a grainy gluten free flour blend, let the batter sit for 10-15 minutes before baking. This will help eliminate any grittiness by allowing the rice flour to soften. (Grainy blends have a lot of rice flour.)
  • Do not open the oven door to check the cake as it is baking. It can cause your cake to sink in the middle.

Read my Gluten Free Cake Troubleshooting Guide for even more tips.

I talk more about my favorite Cake Baking Tools so you can be sure to have the right equipment.

Step-By-Step Directions:

Photos of steps 1 and 2 making the clafoutis.

Step 1: Add your dry ingredients to a large mixing bowl. Whisk to blend them.

Step 2: In a smaller mixing bowl, add the wet ingredients. Whisk for 30 seconds to blend them.

Photos of steps 3 and 5 making the clafoutis.

Step 3: Pour your wet ingredients into the dry ingredients and mix with the whisk. When making this gluten free cake, your batter will be runnier than you are probably used to. This is normal for clafoutis.

Step 4: Spray a gluten free baking spray in an 8×8 pan or a 9-inch cake pan. Use a Cherry Pitter or straw to remove the pits from your cherries.

Step 5: Add the fresh, pitted cherries to the pan. Pour the cake batter into the cake pan over the fruit.

The baked cherry clafoutis in the pan.

Step 6: Bake the gluten free clafoutis for 25-30 minutes, depending on the size of your pan. The cake is finished baking when the edges pull away from the sides, and the cake is firm/springy to the touch.

Step 7: Remove the cake from the oven and place it onto a cooling rack. When the cake is fully cooled, dust the top with powdered sugar.

A slice of gluten free cherry clafoutis on a plate.

Recipe FAQ:

Is clafoutis eggy?

This cake has some egginess, but the flavor shouldn’t be overbearing.

How do you know when a clafoutis is finished baking?

You will know your gluten free clafoutis is finished baking when it is golden on top.

How do you store clafoutis?

Store the leftover cake in an airtight container in your refrigerator. The cake will keep fresh for up to 4 days.

More Gluten Free Cake Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A baked gluten free cherry clafoutis in an 8x8 baking pan.

Easy Gluten Free Cherry Clafoutis

Sandi Gaertner
A deliciously easy gluten free clafoutis recipe. It makes an 8×8 sized cake.
5 from 2 votes
gluten free allergy icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American, French
Servings 9 slices
Calories 168 kcal


  • ½ cup gluten free flour blend * see note
  • ½ cup sugar
  • ¼ teaspoon salt
  • 2 cups cherries Remove the pits!
  • 3 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 cup milk or plant-based milk
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract


  • Preheat the oven to 350º F. Place the oven rack in the middle of the oven.
  • In a large mixing bowl, add the flour, sugar, and salt. Whisk to blend.
  • In a smaller bowl, add the milk, cream, eggs, melted butter, vanilla, and almond extracts. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients and mix lightly. Do not overmix your cake batter, or your cake can turn out dense.
  • Let the batter sit while you prepare the cherries.
  • Wash and use a cherry pitter or straw to remove the cherry pits. If you are using frozen cherries, they must be thawed, and the liquid should be drained off.
  • Prepare the 8×8 baking dish with a non-stick spray.
  • Add the cherries to the bottom of the pan. Pour the cake batter into the pan over the cherries.
  • Bake for 30-32 minutes until the top is golden brown. The sides of the cake should pull away from the sides of the pan.
  • Remove the cake from the oven and set on a cooling rack.
  • When the cake is fully cooled, dust the top with powedered sugar.


  1. I tested this recipe with Bob’s Red Mill 1:1 Gluten Free Flour Blend. Other blends should work well, but as always, be sure to compare your photos to mine to ensure your batter is the right consistency. Every gluten free flour blend has a different grain-to-starch ratio, and you may need more or less flour.
  2. Xanthan gum – If your blend doesn’t have a binder, you will need to add one teaspoon.
  3. Do not overmix your cake batter, or your cake will be denser.
  4. To make this dairy-free, use plant-based butter, and dairy-free milk, and dairy-free heavy cream. (So Delicious and Silk both make dairy-free heavy cream.)
  5. To make this nut-free, omit the almond extract.
  6. Store leftover cake in an airtight container in your refrigerator. It will keep fresh for up to 4 days.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1sliceCalories: 168kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 72mgSodium: 98mgPotassium: 137mgFiber: 1gSugar: 17gVitamin A: 318IUVitamin C: 2mgCalcium: 55mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating


  1. Taking longer to bake. My oven is a bit wonky though. The batter was super soupy. I’ve triple checked and I followed measurements in recipe correctly. I used Bob’s gf 1 to 1 flour. I’ve never made a clafoutis before. Hope it turns out!

    1. Hi Carissa, yes, the batter is supposed to be soupy, so that is a sign you are doing it correctly. Keep me posted on how it turns out. Hopefully, your oven will cooperate.

  2. Question on when and how to use the butter? I’ve read the recipe a few times, am I missing. It?