Peach & Raspberry Clafoutis (Dairy-Free, Gluten-Free)

Inspired by the French classic, this peach and raspberry clafoutis is a lighter version of the famous baked fruit dessert. It’s dairy-free and gluten-free and can be made with a variety of berries, fruit or the traditional cherries.

Peach & Raspberry Clafoutis (Gluten-free, Dairy-free, Paleo Recipe)

Clafoutis (or clafouti) is a traditional French dessert originating in Limousine region and is composed of black cherries baked in a flan-like batter usually made with eggs, milk, sugar and a little flour. While using cherries is more authentic, this dish can be made with other berries and fruit.

Clafoutis is not a sponge cake! Its texture is more similar to a flan, baked custard or bread pudding, or I like to think of it as a sweet frittata. It’s moist, fluffy and very light. It shouldn’t be too sweet either, with fruit providing most of the flavour.

For this recipe, I replaced regular milk with coconut milk and used almond meal instead of flour. I added a little lime zest as well, which goes well with coconut, so the batter has a slightly tropical flavour to it. Honey was used as the primary sweetener but could be replaced with coconut syrup, rice malt syrup, coconut sugar or even keto-friendly sweetener.

This peach and raspberry clafoutis is best served while still warm with a side of dairy-free yoghurt or ice-cream, or heavy cream if you can tolerate it. If keeping leftovers, I recommend reheating it in the oven first.


Peach & Raspberry Clafoutis (Gluten-free, Dairy-free, Paleo Recipe)

You might also like: my Paleo Raspberry & Coconut Cake or this Salted Caramel & Chocolate Hazelnut & Salted Caramel Tart.

Peach & Raspberry Clafoutis (Gluten-free, Dairy-free, Paleo Recipe)

Peach & Raspberry Clafoutis (Dairy-Free, Gluten-Free)

  • Author: Irena Macri | Eat Drink Paleo
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Dessert


This peach and raspberry clafouti a paleo, gluten-free version of the French classic. Please note, this is not a cake! The texture is more like a flan, baked custard or bread pudding. It’s moist, fluffy and light.



  • Zest of 1/2 of lime
  • 6 eggs
  • 1 + 1/2 cans of full-fat coconut milk (1 whole can and 1/2 can of just thickened cream scooped from the top, 400ml cans)
  • 1/3 cup / 6 tbsps of honey (or another sweetener)
  • 125 g / 1 cup (250ml cup) almond meal or almond flour
  • 1/4 teaspoon baking soda/bicarb soda
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla essence/extract
  • 1 tablespoon coconut oil, butter, or ghee
  • 2 peaches, sliced into small wedges
  • 1 + 1/2 cup raspberries (can be other berries or a mix)


  1. Preheat the oven to 180 C/ 355 F.
  2. Whisk the eggs and lime zest in a large mixing bowl.
  3. Add the coconut milk and honey and whisk until well combined.
  4. Add the rest of the ingredients and whisk well.
  5. Grease a large baking dish or a casserole dish with the coconut oil or butter.
  6. Scatter half of the peaches and berries on the bottom and pour the egg mixture over the top.
  7. Pop in the oven, middle shelf, for 20 minutes.
  8. Remove from the oven and gently submerge the rest of the peaches and raspberries in the partially cooked batter. Drizzle with a little more honey over the top and pop back in the oven. Bake for another 40 minutes, or until browned and set in the middle.
  9. The clafoutis will rise as it cooks creating little puffy edges. Depending on the size and shape of your baking dish, the clafoutis could take a little less or more time to cook through. For example, a more shallow dish means thinner clafoutis and less time for it to cook and set properly.
  10. Once cooked, serve with coconut ice cream, whipped coconut cream or dairy-free yoghurt on the side. You can also decorate the dish with coconut flakes or almond flakes and more berries.



Peach & Raspberry Clafoutis (Paleo, Gluten-free, Dairy-free Dessert)


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