I bought a big container of cherries at Costco. This is always how it starts… I have lots of something and need to figure out how to use it up! I knew I wanted to recreate my favorite cake, cherry clafoutis, which is a light and fluffy pancake style cake, but I wanted to make it gluten free. I also had to figure out how to pit fresh cherries without a cherry pitter (those gadgets are ridiculously overpriced).
First of all, if you’re going to use fresh cherries, pit them by pushing a straw through the bottom of the cherry until the pit comes out the stem end. It’s going to feel really gory. The juice gets everywhere, so do this over the trash can. If you’re using already pitted cherries, my favorite ones to use are the jarred cherries from Trader Joe’s.
Second of all, use a kitchen scale to measure the flour. It will be more precise than trying to use a measuring cup. If you don’t have a kitchen scale, get one! They’re $20 (sometimes less) and are a handy tool to have around for portion control.
1-2 cups pitted cherries
50 g almond meal
50 g brown rice flour
60 g coconut flour
2 tbs arrowroot starch
1/4 c applesauce
1/4 c plain greek yogurt
1/2 stick butter, melted
2 droppers full of liquid stevia, or 1/4 c sugar
6 egg whites
1 tsp baking powder
1. Preheat oven to 350 degrees. Beat the egg whites in a stand mixer until frothy and fairly stiff.
2. Set the cherries aside. Sift together all dry ingredients in a large mixing bowl. Add wet ingredients to the egg whites. Fold the dry ingredients into the wet ingredients bowl gently to combine.
3. Pour the batter into a lightly greased 9×13 casserole dish. Carefully press the cherries into the batter.
4. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
5. Allow to cool before cutting and serve with powdered sugar (optional).
The almond flour in this cake complements the flavor of the cherries really well! This is a nutritious cake! You could eat it for breakfast. Here’s the nutrition breakdown for 1/8th of the cake (a generous slice!)
Let me know if you like having the nutrition info posted along with my recipes, I’m more than happy to include it!