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Servings:

Persimmon Chocolate Cake

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:

Ingredients

•

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

•

2 1/3 Tbsp

Honey

•

3 1/2 Tbsp

Coconut Sugar

•

1/3 cup

Coconut Oil , melted

•

1 dash

Simply Organic Cinnamon, Ground

•

Eggland's Best Classic Eggs

Cooking Instructions

Preheat your oven to 355 degrees F (180 degrees C).

In a food processor blend the Persimmons (2) .

In a bowl of your electric mixer, whisk the Eggland's Best Classic Eggs (2) with a pinch of Salt (1 pinch) until light in color.

Add the Coconut Sugar (3 1/2 Tbsp) , Honey (2 1/3 Tbsp) , pureed persimmons, Simply Organic Cinnamon, Ground (1 dash) and Coconut Oil (1/3 cup) .

Whisk all the ingredients together until combined then add the Cake Flour (1 1/2 cups) , Corn Starch (1/2 cup) , Baking Powder (3 tsp) and stir them in until just combined.

Fold in the Vegan Dark Chocolate Chunks (1/2 cup) .

Pour the batter into a greased pan and top it off with some extra chocolate chips.

Bake in preheated oven for about 40 minutes.

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