This is a great summer cake. I used to eat it when I was younger and decided to make a healthier version. It is another easy recipe that I hope you wiill enjoy.
60g xylitol and 2 tablespoons (You can use any sweetner of your choice)
100 ml almond milk
45g of gluten free flour (I used Bob’s gluten free flour)
250g dark sweet pitted cherries
1 tablespoon of vanilla essence
coconut oil for greasing
Desicated coconut to sprinkle on top of the cake
Coyo coconut yoghurt natural flavour to serve with the clafoutis
Grease a pie pan with cooconut oil and sprinkle evenly two tablespoons of sugar. Place the cherries evenly in the pie dish.
In a bowl mix the eggs with the xylitol and whisk until well combined. Add the vanilla and sift the gluten free flour. Whisk until smooth and pour over the cherries. Place the pie dish in a preheated oven at 180 C for about 40-45 minutes.
Serve warm with coyo coconut yoghurt which is like eating a cream it is that delicious. Enjoy!