clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Clafoutis

1 Star2 Stars3 Stars4 Stars5 Stars (16 votes, average: 3.88 out of 5)
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French


This eggy strawberry clafoutis is creamy on the inside, a bit crispy around the edges, and perfumed with vanilla throughout. Bonus: It’s dairy-free! (Adapted from The French Market Cookbook by Clotilde Dusoulier)


  • ⅔ cup almond flour
  • ½ cup unbleached all-purpose flour
  • ½ cup raw sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup unsweetened non-dairy milk of your choice
  • Oil or butter for greasing the baking dish
  • 1 pound strawberries, hulled and sliced


  1. Preheat the oven to 350ºF.
  2. In a large bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt. Add the eggs and vanilla and stir to incorporate. Gradually stream in the milk while continually whisking until no lumps remain.
  3. Lightly grease a glass or ceramic pie dish. Place the strawberries in the dish and pour the batter on top.
  4. Bake until the top is golden and a toothpick inserted into the center comes out clean or with a few crumbs, 40 to 45 minutes.
  5. Cool for about 15 minutes before serving. (Leftover clafoutis can be stored tightly covered in the fridge for up to 3 days).


  • Serving Size: 1 slice
  • Calories: 175

Keywords: clafoutis, strawberry, french, dessert, dairy free

Never Miss a Recipe

Subscribe + get my Plant-Based Dinners E-Book for free!