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Paleo Peach Clafouti is the perfect easy summer dessert that echos its French roots, while also being down-home American. Eat plain, or top with whipped cream or ice cream. This favorite casual cake can also be made year round with frozen peaches.
Paleo Peach Clafouti is Gluten-free, AIP, nut-free, egg-free and high in protein.
What is clafouti
Clafouti are simple, single-layer cakes that feature in-season, often summer, fruit. The cake texture has the perfect crumb, not too wet, and not dry at all.
Clafouti are perfect unadorned, without topping. But they are also lovely topped with sifted powdered sugar, whipped cream or ice cream — depending on your mood or occasion.
Ingredients in Paleo Peach Clafouti
To make Paleo Peach Clafouti, choose juicy ripe peaches or nectarines. They need to be ripe to be flavorful in the cake.
The peaches or nectarines also need to be ripe if you choose to fan them over the top surface of the cake batter before baking (it’s optional). Otherwise, they won’t be tender to cut into or juicy to eat.
In addition to peaches, this recipe uses standard grain-free ingredients:
- Flours: cassava, tiger nut and coconut flour
- Providing texture without eggs: gelatin and collagen (You need both; these can’t be subbed.)
- To sweeten: coconut sugar
- Leavening and flavor: baking soda and sea salt
- Wet ingredients: coconut milk, oil of choice, water and apple cider vinegar or lemon juice
How to make Paleo Peach Clafouti
For this simple recipe:
- In medium size mixing bowl, stir together dry ingredients.
- Measure wet ingredients into smaller bowl. Add wet ingredients to dry ingredients.
- Use electric handheld mixer or similar to combine. (Fine to mix by hand, as needed.)
- Batter will be very thick. Scoop into prepared pan, spread out to meet the edges and smooth the top.
- Bake in preheated oven about 25 minutes, until very golden brown and puffed up slightly.
Cool on rack before slicing and enjoying.
What ice creams to use with clafouti … if you’re in the mood
As mentioned, clafouti need nothing. They are truly lovely as simple fresh fruit cakes with no topping.
But, times do present when ice cream on top feels extra fun and festive. If that happens to you, here are the best homemade Paleo ice cream flavors to eat with Peach Clafouti:
Paleo Peach Clafouti (Gluten-free, AIP)
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
- ¼ cup collagen <-- see link and DISCOUNT code (Use code BEAUTIFUL10 at check out.)
- 3 Tablespoons coconut flour
- 1 Tablespoon gelatin <-- see link and DISCOUNT code. Use code BEAUTIFUL10 at check out.
- ½ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- ⅓ cup avocado oil or olive oil
- ⅓ cup coconut milk room temperature or warm (not chilled), or preferred milk
- 3 Tablespoons filtered water or peach juice
- 2 teaspoons apple cider vinegar or lemon juice
- 1 cup juicy ripe peaches peeled and diced to measure (nectarines are fine, too) + optional: more for fanned slices on the top (these should be juicy & ripe, or they won't cook to be soft)
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, baking soda and sea salt. (Photo below shows gathered & measured ingredients.)
- Measure wet ingredients into smaller bowl: oil, milk, water and apple cider vinegar. Add wet ingredients to dry ingredients, and stir to mix. I use an electric handheld mixer on medium speed. When the mixture is almost completely mixed, add the diced peaches, 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.) Scoop into prepared pan, spread out to meet the edges and smooth the top (I use an offset spatula). Top with fanned peaches if desired, pressing each slice in just a bit (the batter will bake/puff up around the slices, too).
- Bake 25 to 28 minutes, until browned all over and slightly puffed around all the peach pieces/slices.
- Fully cool on rack, then slice and serve.
Nutrition
You can Pin Paleo Peach Clafouti here:
More Paleo, Gluten-free and AIP baked goods
- AIP Birthday Cake (Vanilla Cake with Frosting)
- AIP Chocolate Cake or Cupcakes
- Cinnamon Cupcakes with Strawberry “Buttercream” Frosting
- Pear Upside Down Cake with Easy Caramel Sauce
- Paleo Apple Clafouti
- AIP Pumpkin Cake
- Paleo Strawberry Muffins
- AIP Lemon Blueberry Coffeecake
- Paleo AIP Cinnamon Streusel Coffeecake
Jules says
Yummy cake; the texture & flavor are delicious!
Megan says
Awesome to hear, Jules! Thank you, and so kind of you to give a review right off the bat! 🙂
Mandy says
Came out fabulous! Such a delicious flavorful recipe. We topped it with some homemade whipped cream (primal!)… it was pure perfection!
Megan says
YAY, Mandy! I’m so glad, and thanks so much for sharing!
Gina says
I love desserts that are simple and elegant. Sure to impress your family and any dinner guests. Great way to enjoy fresh peaches in season.
Megan says
Me too, Gina, thank you! 🙂
Ana says
A delightful treat—light, fruity, and just the right amount of sweetness. It’s now a go-to dessert for when I want something guilt-free and delicious!
Megan says
So great to hear, Ana!! Thank you for sharing! <3
Veronika says
Such a good summer cake! I love baking with cassava flour but this was my first time using tiger nut flour. Can’t wait to try more recipes using it, the cake was delicious!
Megan says
Great to hear, Veronika! Thanks so much for sharing!
Marisa says
My best friend’s birthday is coming up and she has to have gluten-free foods. I made this Peach Clafouti to give her and it was so good my family ate it before I could wrap it up and give to her. Now I’ll have to make another one. Thank goodness it’s easy to make.
Megan says
Wow, so funny and a great story, Marisa! Thank you for sharing and so glad it was so well loved, lol! 🙂
Molly says
Such a delightful and healthy peach dessert. I love all things peach in summers and this recipe combines so many of my fav ingredients. I just need to get some cassava flour and then this will be our weekend dessert.
Megan says
Yay, Molly, enjoy, and thank you for your kind words!
Kerry says
Delicious cake, perfect for the season’s best peaches!
Megan says
Great to hear, Kerry!! Thanks for sharing your results!
Dorothy says
I just made this with some peaches someone gave us that they bought from an orchard owner. I guess they were conventionally grown, but I wanted to try this recipe. I had prepped the peaches a couple of days beforehand, so they were still somewhat cool, though I took them out of the fridge a while before. The cake took probably almost double the recommended time to get firm in the middle. Several things may have contributed: the Tiger nut flour was too old, and I used an alternative sweetener made of monk fruit and erythritol. Also, one of our heating elements may not be working correctly. It never did quite firm up, but was dark around the edges.
We still enjoyed it as a treat!
Megan says
Hi Dorothy, you’re so sweet and positive. Thanks for sharing your results! I’m sorry you didn’t have full success! I can’t be sure of the cause with a few variables; I’m sorry. I’m glad you still enjoyed it!