Dairy-free and refined sugar-free super moist and soft cake with a boom combo of persimmon and chocolate!
Total Time
1hr 15min
5.0
1 Rating
Author: The Fit Mediterranean
Servings:
6
Ingredients
•
2
Ripe
Persimmons
, peeled
•
1 1/2
cups
Cake Flour
•
1/2
cup
Corn Starch
•
0.5
oz
Baking Powder
•
1
pinch
Salt
•
1/2
cup
Vegan Dark Chocolate Chunks
, chopped
•
7
tsp
Honey
•
11
tsp
Coconut Sugar
•
1/3
cup
Coconut Oil
, melted
•
1
dash
Ground Cinnamon
•
2
Eggs
Cooking Instructions
1.
Preheat your oven to 355 degrees F (180 degrees C).
2.
In a food processor blend the Persimmons (2).
3.
In a bowl of your electric mixer, whisk the Eggs (2) with a pinch of Salt (1 pinch) until light in color.
4.
Add the Coconut Sugar (11 tsp), Honey (7 tsp), pureed persimmons, Ground Cinnamon (1 dash) and Coconut Oil (1/3 cup).
5.
Whisk all the ingredients together until combined then add the Cake Flour (1 1/2 cups), Corn Starch (1/2 cup), Baking Powder (0.5 oz) and stir them in until just combined.
6.
Fold in the Vegan Dark Chocolate Chunks (1/2 cup).
7.
Pour the batter into a greased pan and top it off with some extra chocolate chips.
8.
Bake in preheated oven for about 40 minutes.
9.
Remove from the oven and let the cake cool down in the pan for 20 minutes, then remove it from the pan and let it cool completely on a wire rack.
Nutrition Per Serving
CALORIES
430
FAT
20.3 g
PROTEIN
5.4 g
CARBS
55.1 g
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