9 INGREDIENTS • 6 STEPS • 40MINS

Gluten Free Double Chocolate and Persimmon Plum Cake

Name: Gluten Free Double Chocolate and Persimmon Plum Cake
Total time: PT2400.0S
Yield: 8
Ingredients: 50 gram Buckwheat Flour; 10 gram Corn Starch; 20 gram Unsweetened Cocoa Powder; 1 dash Ground Cinnamon; 240 gram Persimmon; 1 Egg; 30 gram Coconut Oil; 30 gram Granulated Erythritol; 50 gram Dark Chocolate

Recipe

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.

Love This Recipe?

Add to plan

Gluten Free Double Chocolate and Persimmon Plum Cake

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

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.

40MINS

Total Time

$0.69

Cost Per Serving

Ingredients

Servings

8

us / metric

1/3 cup

Buckwheat Flour

4 tsp

Corn Starch

11 tsp

Unsweetened Cocoa Powder

1 dash

Ground Cinnamon

1 1/2 cups

Softened Persimmons

1

Egg

1 oz

Coconut Oil, softened

7 tsp

Granulated Erythritol

11 tsp

Dark Chocolate

with Hazelnuts

Nutrition Per Serving

VIEW ALL

Calories

122

Fat

6.7 g

Protein

1.8 g

Carbs

15.8 g

Love This Recipe?

Add to plan

Gluten Free Double Chocolate and Persimmon Plum Cake

Save

The Fit Mediterranean

Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!

https://www.thefitmediterranean.com/

Author's Notes

Store the cake for up to 1 week in the fridge or for a couple of days at room temperature.

Cooking InstructionsHide images

step 1

In a large bowl combine Buckwheat Flour (1/3 cup), Corn Starch (4 tsp), Cocoa Powder (11 tsp), and Cinnamon (1 dash).

step 2

In a blender, process Persimmons (1 1/2 cups) with Egg (1), Coconut Oil (1 oz), and Erythritol (7 tsp).

step 3

Transfer the persimmon mixture to the dry ingredients and stir well together until the batter is smooth. Chop the Dark Chocolate (11 tsp) 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.