Gluten Free Double Chocolate and Persimmon Plum Cake

Ingredients

Servings

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

US / METRIC

1/3 cup

Buckwheat Flour

1 Tbsp

Corn Starch

3 1/2 Tbsp

Unsweetened Cocoa Powder

1 dash

Ground Cinnamon

1 1/2 cups

Softened Persimmons

1

Egg

1 oz

Coconut Oil , softened

2 Tbsp

Granulated Erythritol

3 1/2 Tbsp

Dark Chocolate

with Hazelnuts

Cooking Instructions

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Step 1

In a large bowl combine Buckwheat Flour (1/3 cup) , Corn Starch (1 Tbsp) , Cocoa Powder (3 1/2 Tbsp) , and Cinnamon (1 dash) .

Step 2

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