Persimmon Chocolate Cake

Ingredients

Servings

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

US / METRIC

2

Ripe Persimmons , peeled

200 g

Cake Flour

50 g

Corn Starch

10 g

Baking Powder

1 pinch

Salt

100 g

Vegan Dark Chocolate Chunks , chopped

50 g

Honey

50 g

Coconut Sugar

80 mL

Coconut Oil , melted

1 dash

Ground Cinnamon

2

Eggs

Cooking Instructions

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Step 1

Preheat your oven to 355 degrees F (180 degrees C).

Step 2

In a food processor blend the Persimmons (2) .

Step 3

In a bowl of your electric mixer, whisk the Eggs (2) with a pinch of Salt (1 pinch) until light in color.

Step 4

Add the Coconut Sugar (50 g) , Honey (50 g) , pureed persimmons, Ground Cinnamon (1 dash) and Coconut Oil (80 mL) .

Step 5

Whisk all the ingredients together until combined then add the Cake Flour (200 g) , Corn Starch (50 g) , Baking Powder (10 g) and stir them in until just combined.

Step 6

Fold in the Vegan Dark Chocolate Chunks (100 g) .

Step 7

Pour the batter into a greased pan and top it off with some extra chocolate chips.

Step 8

Bake in preheated oven for about 40 minutes.

Step 9

Remove from the oven and let the cake cool down in the pan for 20 minutes, then remove it from the pan and let it cool completely on a wire rack.