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Cherry Chocolate Clafoutis (Grain-Free Custard Cake)

Updated: 6 days ago

Cherries + Chocolate = 😍 Here's a grain-free recipe that makes the most of summer's cherries.

Although the kids and I have been noshing on Einkorn cherry chocolate muffins, my husband Ryan doesn't eat grains (as part of the management for his autoimmune diseases). So I developed this Cherry Chocolate Clafoutis recipe as a way for Ryan to enjoy the summer cherries, too. He loved it!

This nourishing recipe for Cherry Chocolate Clafoutis is loaded with eggs and healthy fats, grain-free, and mildly sweetened with unrefined sucanat. This recipe gets a bright little flavor pop with the addition of almond extract and ground ginger. This clafoutis makes a great breakfast, but it can be fancied up with whipped cream for a nice dessert, too.

One challenge with this recipe is keeping the chocolate chips from sinking to the bottom of the dish. The solution is to dust the chocolate chips with a little arrowroot and then sprinkle them on top just before putting the dish into the oven.

Cherry Chocolate Clafoutis

Serves 6-8

Prep Time: 18-22 minutes

Bake Time: 62-68 minutes

Total Time: 80-90 minutes

  • 4 cups pitted, ripe sweet cherries

  • 3/4 cup (1&1/2 sticks) butter, plus extra for buttering the baking dish

  • 6 large eggs

  • 1/2 cup sucanat

  • 3/4 cup sour cream

  • 1 tsp ground ginger

  • 1&1/2 tsp almond extract

  • 1/2 tsp Celtic sea salt

  • 1/4 cup arrowroot starch

  • 1/4 cup coconut flour

  • 3/4 cup chocolate chips + ~1Tb arrowroot starch

  1. Remove pits from the cherries. I use a cherry pitter, but use whatever works for you.

  2. Preheat the oven to 325 degrees F.

  3. Butter an 8X8 glass dish, generously. Place the pitted cherries in the dish.

  4. In a small saucepan, melt 1&1/2 sticks of butter over low heat. Then turn off heat and allow to cool. 

  5. In the meantime, combine the eggs, sucanat, sour cream, ginger, and salt in a medium bowl. Mix it all together with a whisk or mixer. Then mix in the almond extract.

  6. Mix in the arrowroot and coconut flour until well-mixed.

  7. Mix the melted butter into the custard mixture.

  8. Combine the chocolate chips and 1 Tb arrowroot in a small bowl. Stir to coat the chocolate chips with the arrowroot. (This will prevent the chocolate chips from sinking to the bottom of the dish.)

  9. Pour the custard mixture over the cherries.

  10. Sprinkle the chocolate chips over top of the custard mixture in the baking dish.

  11. Bake at 325° for 62-68 minutes, until the clafoutis cake is set in the center and the top is golden.

  12. Allow to cool before slicing. Clafoutis is nice when served slightly warm or cold. Enjoy!

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