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Paleo Apple Clafouti is the most perfectly textured cake, generously speckled with diced apples — perfect each fall and winter. Whether you’re going for elegance or simplicity, this cake checks both those boxes.
Extra nutritious and gentle, as well as delicious, Paleo Apple Clafouti is nut-free, egg-free and high in protein.
But you’d never know it! This treat is sooo lovely! Enjoy it with a cup of tea at breakfast or in the afternoon, or as the French do it — after dinner.
What is clafouti
Clafouti are simple cakes eaten in France that use local in-season fruit, often cherries, but also larger stone fruits and apples. The cake texture is in no way dry, but it has a really nice crumb that’s also not intentionally wet, so it goes great against cooked fruit.
I lived in France for a month when I was 16, and the family I lived with served homemade cherry clafouti almost every single night after dinner, with their cheese course. Funny thing, the cook (and many French cooks) left the cherry pits in! That young American girl was very surprised to find stones in her mouth that she had to gingerly chew around before spitting them out — lol.
Ingredients in Paleo Apple Clafouti
I can tell you from years of recipe development that this recipe will not take well to substitutions. Paleo Apple Clafouti took a long time to get perfect, so use the ingredients the recipe calls for, for success!
- cassava flour — use only Otto’s or Bob’s brands for success (the other brands are too starchy)
- coconut sugar — or use maple sugar or cane sugar if you want the cake to turn out paler in color
- tiger nut flour
- avocado oil or olive oil
- coconut milk or other preferred milk
- collagen
- coconut flour
- gelatin
- apple cider vinegar
- baking soda and sea salt
And diced apples! I use one whole cup.
How to make Paleo Apple Clafouti
Here’s the simple quick bread process:
- In a medium size mixing bowl, combine dry ingredients.
- Add wet ingredients and stir to mix. I use an electric handheld mixer on medium speed. When the mixture is almost completely mixed, add the diced apples, and mix again briefly.
- Scrape down the sides of the mixing bowl with a spatula, and scrape/scoop batter into prepared baking dish. The batter is thick.
- Bake 25 minutes, until browned all over and slightly puffed around all the apple pieces. Fully cool on rack, then slice and serve.
How to store leftovers
Feel free to cover and leave out at room temp the first day after making Paleo Apple Clafouti.
Otherwise, seal and refrigerate for up to 4 days.
Freeze, well sealed, for up to 3 months.
Paleo Apple Clafouti (AIP, Gluten-free)
Equipment
- pie dish or 8" cake pan/baking pan
- medium size mixing bowl
- handheld electric beaters or other mixer
Ingredients
- ½ cup cassava flour : use only Otto's or Bob's brands for success; the other brands are too starchy - Use the ingredient link for 15% off Otto's.
- ½ cup coconut sugar or use maple sugar or cane sugar if you want the cake to turn out paler in color
- ¼ cup + 3 Tablespoons tiger nut flour
- ⅓ cup avocado oil or olive oil
- ⅓ cup coconut milk room temperature or warm (not chilled), or preferred milk
- ¼ cup collagen <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
- 3 Tablespoons coconut flour
- 3 Tablespoons filtered water
- 1 Tablespoon gelatin <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
- 2 teaspoons apple cider vinegar
- 1 teaspoon cinnamon
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- 1 cup apples , peeled and diced to measure
Instructions
- Preheat oven to 350℉. Grease baking dish, and set aside. (I use coconut oil.)
- In a medium size mixing bowl, combine dry ingredients: cassava flour, granulated sweetener, tiger nut flour, collagen, coconut flour, gelatin, cinnamon, baking soda and sea salt.
- Add liquid ingredients: oil, milk, water, and apple cider vinegar, and stir to mix. I use an electric handheld mixer on medium speed. When the mixture is almost completely mixed, add the diced apples, and mix briefly to incorporate.
- Scrape down the sides of the mixing bowl with a spatula, and scrape/scoop batter into prepared baking dish. (Batter will be thick.) Use lightly wetted finger tips or wetted offset spatula to smooth top surface before baking.
- Bake 25 minutes, until browned all over and slightly puffed around all the apple pieces.
- Fully cool on rack, then slice and serve.
Nutrition
You can Pin Paleo Apple Clafouti here:
More similar recipes
- Apple Galette (Paleo, AIP, GF)
- The Best Paleo Pumpkin Pancakes
- Best AIP Pancakes
- Paleo AIP Caramel Apple Pie
- Carob Apple Brownies (Paleo, AIP)
- Apple Cider Sherbet (Paleo, AIP)
MK Nelson says
I don’t see apples in the ingredients list. ????
Megan says
They’re there, but they arrived late! 😉 Thanks, MK!
Laura says
This sounds wonderful! I just bought a big bag of apples at the farmers market so cant wait to make it. How many apples would we use – I cant seem to find it in the recipe.
Thank you!
Megan says
That was my bad, Laura! All corrected now, and enjoy! 🙂
Beverly says
Is there another which can be used in place of the coconut flour?
Thank you.
Megan says
I’m sorry, Beverly, I don’t think so. If so, I haven’t tried it to find what that would be.
Jessica says
This looks wonderful but I can’t see the measurement for how many apples to use?
Megan says
Hi Jessica, it’s there now; so sorry for the early omission. All my 6 and 7 am readers have alerted me, all fixed now. I appreciate you!
Jessica says
Thanks so much Megan! I’m looking forward to making the recipe 🙂
Megan says
Great, Jessica! 🙂
Sue says
Hi Megan,
The Apple Clafouti recipe looks amazing!
I read through the recipe and don’t see a measurement listed for the diced apples.
Did I just miss it?
Warm regards,
Sue
Megan says
Thank you, Sue! It’s true, I accidentally left it off, but fixed it a few minutes after you wrote this. Thank you for letting me know!
Sue Stein says
Thank you Megan!
The recipe was delicious and effortless, my family really enjoyed it.
I look forward to your emails each week, love the health tips and really enjoy the recipes.
Megan says
Thank you, Sue, so kind, and I’m so glad!! Love to you! 🙂 Thank you for sharing!
Laura says
Hi! This looks good. Can I substitute something else for the tiger nut flour? Coconut or almond flour maybe? I do not use it.
Megan says
Hi Laura, I don’t think so, unfortunately, because it’s an egg-free recipe, and tiger nut does super well in egg-free recipes. If either will work, it would be the almond flour. Sorry!
Shari Palmer says
I could not find an ingredient link.
Megan says
Hi Shari, for what ingredient? Happy to help …
Irene says
Apple pie is a favorite & I have used tigernut flour & enjoy however, I’m restricted from it until the my gut heals from sibo; is there another alternative?
Megan says
I don’t think so, Irene, so sorry! This recipe is egg-free and tiger nut flour does especially well in egg-free baked goods. I’m sorry for my readers who do eat eggs but don’t eat tiger nuts! 🙁
S. J. James says
As lovely as described. But I have one suggestion, and it has to do with the way the ingredients list is organized. Since you specify in the directions to mix the dry ingredients together, then the wet ingredients together, why not list all the dry ingredients together first then the wet ingredients. As I found the recipe, once I had made it and determined that I liked it enough to make again, I went through and retyped a version organized just like I described. That way, anytime I make the recipe in the future, it takes less time. Thanks.
Megan says
Hi and so glad you loved the cake! Thanks for the suggestion. There used to be two ways to write a recipe, and this was one of them. I am old school and still love it, but it’s true that more people prefer the other method, and I probably need to switch over. The older method is to list in order of quantity which prevents mismeasuring. Cheers!
Dawn says
The apples are missing from the recipe. How much do you use? Thanks.
Dawn says
Oops, sorry my mistake. I looked at the recipe several times but didn’t see the apples listed at the end.
Megan says
No problem, Dawn! 🙂
Helene says
What baking temperature in Fahrenheit?
Megan says
350
Sam says
Hello, What’s the purpose of collagen in this recipe? Can it be omitted?
Megan says
It does actually affect the texture, so I would not omit it.