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.
Total Time
40min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
8
Ingredients
•
1/3
cup
Buckwheat Flour
•
1 1/2
Tbsp
Corn Starch
•
3 1/2
Tbsp
Unsweetened Cocoa Powder
•
1
dash
Simply Organic Cinnamon, Ground
•
1 1/2
cups
Softened
Persimmons
•
1
Eggland's Best Classic Egg
•
1
oz
Coconut Oil
, softened
•
2 1/3
Tbsp
Granulated Erythritol
•
3 1/2
Tbsp
Dark Chocolate
Cooking Instructions
1.
In a large bowl combine Buckwheat Flour (1/3 cup), Corn Starch (1 1/2 Tbsp), Cocoa Powder (3 1/2 Tbsp), and Cinnamon (1 dash).
2.
In a blender, process Persimmons (1 1/2 cups) with Eggland's Best Classic Egg (1), Coconut Oil (1 oz), and Erythritol (2 1/3 Tbsp).
3.
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.
4.
Line a loaf pan with parchment paper and spread evenly the batter into the pan, and sprinkle the remaining chopped chocolate on top.
5.
Bake at 350 degrees F (180 degrees C) for about 25-30 minutes.
6.
Take the cake tray from the oven and let it cool completely before serving.
Author's Notes
Store the cake for up to 1 week in the fridge or for a couple of days at room temperature.
Nutrition Per Serving
CALORIES
122
FAT
6.7 g
PROTEIN
1.8 g
CARBS
15.8 g
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