Gluten Free Double Chocolate and Persimmon Plum Cake
The gluten-free persimmon plum cake is a simple and delicious cake made with big chunks of chopped chocolate. The hazelnuts will add an extra crunch to the soft and pudding-like cake texture.
Author: The Fit Mediterranean
Unsweetened Cocoa Powder
In a large bowl combine
Buckwheat Flour (1/3 cup)
Corn Starch (1 Tbsp)
Unsweetened Cocoa Powder (3 1/2 Tbsp)
Ground Cinnamon (1 dash)
In a blender, process
Persimmons (1 1/2 cups)
Coconut Oil (1 oz)
Granulated Erythritol (2 Tbsp)
Transfer the persimmon mixture to the dry ingredients and stir well together until the batter is smooth. Chop the
Dark Chocolate (3 1/2 Tbsp)
and stir about 3/4 into the batter.
Line a loaf pan with parchment paper and spread evenly the batter into the pan, and sprinkle the remaining chopped chocolate on top.
Bake at 350 degrees F (180 degrees C) for about 25-30 minutes.
Take the cake tray from the oven and let it cool completely before serving.
Store the cake for up to 1 week in the fridge or for a couple of days at room temperature.
Nutrition Per Serving
You're one smart cookie! 🍪
on our website.
Thank You! 😀
To revoke your consent, please clear your browser cookies and refresh the page.
Use the code SIDECHEF for $10 off your first $50 shoppable recipe order.
* Offer valid for first order only for Walmart Pickup & Delivery service, at participating stores in the United States. Minimum order of $50. Offer not transferable, and void where prohibited by law. Does not apply to alcohol purchases. Customer responsible for all applicable taxes. Offer subject to change or expire without notice.