• 20 g (¾ oz) non-dairy butter, plus extra for greasing
• 90 g (3¼ oz) caster (superfine) sugar
• 400 g (14 oz/1⅔ cup) cherries, pitted
• 80 g (2¾ oz) self-raising flour
• 1 tablespoon cornflour (cornstarch)
• 2 tablespoons almond meal
• 1 pinch salt
• 2 flax eggs
• 270 ml (9½ fl oz) unsweetened almond milk
• finely grated zest of 1 lemon
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• icing (confectioners’) sugar, sifted, for dusting

Heat the oven to 180°C (350°F/Gas 4). Grease a 25 cm (10 inch) round ovenproof dish with butter and sprinkle the base and side with 1 tablespoon of the sugar. Arrange the cherries in the dish in a single layer. Set aside.

Beat together the butter, remaining sugar, the flours, almond meal, salt, flax eggs, milk, lemon zest, vanilla and almond extract until smooth.

Pour the batter over the cherries and bake for about 1 hour – the clafoutis should be golden on top and just set. Serve warm, dusted with icing sugar.