Gluten Free Double Chocolate and Persimmon Plum Cake

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

50 g

Buckwheat Flour

10 g

Corn Starch

20 g

Unsweetened Cocoa Powder

1 dash

Ground Cinnamon

240 g

Softened Persimmons

1

Egg

30 g

Coconut Oil , softened

30 g

Granulated Erythritol

50 g

Dark Chocolate

with Hazelnuts

Cooking Instructions

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Step 1

In a large bowl combine Buckwheat Flour (50 g) , Corn Starch (10 g) , Cocoa Powder (20 g) , and Cinnamon (1 dash) .

Step 2

In a blender, process Persimmons (240 g) with Egg (1) , Coconut Oil (30 g) , and Erythritol (30 g) .

Step 3

Transfer the persimmon mixture to the dry ingredients and stir well together until the batter is smooth. Chop the Dark Chocolate (50 g) and stir about 3/4 into the batter.

Step 4

Line a loaf pan with parchment paper and spread evenly the batter into the pan, and sprinkle the remaining chopped chocolate on top.

Step 5

Bake at 350 degrees F (180 degrees C) for about 25-30 minutes.

Step 6

Take the cake tray from the oven and let it cool completely before serving.