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Gluten Free Double Chocolate and Persimmon Plum Cake
Recipe

9 INGREDIENTS • 6 STEPS • 40MINS

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.
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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
Unsweetened Cocoa Powder
3 1/2 Tbsp
Unsweetened Cocoa Powder
Ground Cinnamon
1 dash
Ground Cinnamon
Persimmon
1 1/2 cups
Softened Persimmons
Egg
1
Coconut Oil
1 oz
Coconut Oil, softened
Granulated Erythritol
2 Tbsp
Granulated Erythritol
Dark Chocolate
3 1/2 Tbsp
Dark Chocolate
with Hazelnuts
Nutrition Per Serving
VIEW ALL
Calories
122
Fat
6.7 g
Protein
1.8 g
Carbs
15.8 g
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Gluten Free Double Chocolate and Persimmon Plum Cake
Save
author_avatar
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 (1 Tbsp), Unsweetened Cocoa Powder (3 1/2 Tbsp), and Ground Cinnamon (1 dash).
step 1 In a large bowl combine Buckwheat Flour (1/3 cup), Corn Starch (1 Tbsp), Unsweetened Cocoa Powder (3 1/2 Tbsp), and Ground Cinnamon (1 dash).
step 2
In a blender, process Persimmons (1 1/2 cups) with Egg (1), Coconut Oil (1 oz), and Granulated Erythritol (2 Tbsp).
step 2 In a blender, process Persimmons (1 1/2 cups) with Egg (1), Coconut Oil (1 oz), and Granulated Erythritol (2 Tbsp).
step 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.
step 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.
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 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.
step 6 Take the cake tray from the oven and let it cool completely before serving.
Tags
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Dairy-Free
Gluten-Free
Shellfish-Free
Kid-Friendly
Fall
Vegetarian
Dessert
Quick & Easy
Spring
Summer
Winter
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