Gluten Free Persimmon Cake

This persimmon-laced, spice-kissed, walnut-flecked cake is so lovely: Moist and rich from the persimmons with a bit of yogurt to help keep things balanced. I used a simple combo of oat and almond flours to make up the gluten-free flour base, and it works beautifully to create a sturdy, whole-grain crumb.

An ideal use for homemade persimmon puree, if you don't have access to persimmons, you can try a swap of pumpkin puree or even applesauce (though of course apples will certainly change the flavor profile). I think this cake tastes best the day after it's baked and keeps getting better.

And while slices of persimmon cake need nothing more alongside than a cup of strong tea or coffee, might I suggest an easy maple glaze to add a wonderfully festive finish?

Why I Love This Pretty Cake

I am all about baking with the seasons, and persimmons are one of those fruits that are only available during fall. I always bake a batch of gluten free persimmon muffins and a loaf of gluten free persimmon bread. This soft and moist cake is a wonderful addition to my persimmon line up. Dress it up with that sweet maple glaze and serve it on the Thanksgiving table along with a maple pumpkin pie or an oat flour pumpkin cake. Why do I love it so? It's:

• Seasonal and festive. Those warm spices, including favorites cinnamon and nutmeg, make this cake both seasonally cozy and oh-so-festive!
• A great way to use persimmons. If you're lucky enough to have a persimmon tree or have friends who do (raises hand), this recipe is such a nice way to showcase them.
• So easy. This is a whisk and stir cake, no mixer needed!

Ingredients Needed

Here's a look at what you'll need for this cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Oat flour - Gluten free whole oat flour is a natural choice here, adding whole grain goodness. If you don't eat oats, try brown rice flour or sorghum flour.
• Almond flour - Finely ground almond flour helps keep this cake moist and tender. Don't eat nuts? Swap an equal amount of oat flour or try brown rice flour.
• Baking powder
• Spices - A mix of ground cinnamon, nutmeg, and ginger.
• Salt - I like fine sea salt and table salt also works.
• Granulated sugar
• Brown sugar - Either light or dark brown sugar is fine.
• Butter - Unsalted butter is best. For a dairy-free option, use melted coconut oil or non-dairy butter.
• Persimmons - You'll need 3 persimmons to make about 1 cup of persimmon puree, which is what's needed for this cake.
• Yogurt - Plain or vanilla whole-fat yogurt is great.
• Whiskey - Use whiskey, bourbon, or black tea if you don't drink alcohol.
• Eggs - I used large eggs.
• Walnuts - Omit the walnuts if you don't eat nuts, or try pecans.

Variation Ideas

• Pumpkin puree - Try 1 cup of pure pumpkin puree instead of the persimmon puree.
• Applesauce - For an apple version of this cake, substitute applesauce for the persimmon puree. I like unsweetened applesauce so that the cake doesn't turn out too sweet.
• Add chocolate - Stir in 1 cup of semisweet chocolate chips to the batter in addition to or instead of the walnuts.

Tips & Recipe Notes

• Rest the batter. Make sure to let the batter rest for 15-20 minutes before baking; the oat flour in particular will benefit from this hydration period to produce a smoother crumb.
• Grease that bundt pan! I adore the look of a bundt cake, but man, it can be tough to pop out the cake! Use softened butter, oil, or cooking spray to really get into every nook and cranny of the bundt. This will help the cake release a bit more easily.
• Another pan. You can also bake this cake in another size pan, such as a 10-inch springform cake pan or a 9-inch cake round. Line the bottom of whatever cake pan you use with a circle of parchment paper.
• Use gluten free flour. I love oat and almond flour here, but if it's easier, use 240 grams of gluten free 1:1 flour, or use my homemade gluten free flour blend (2 ¼ cups).
• Make it dairy-free. Swap the butter for unsalted dairy-free butter or a neutral oil, and substitute a non-dairy yogurt for the yogurt.
• Skip the glaze. If you're short on time, dust the top of the cake with sifted powdered sugar or leave it plain, or drizzle it with salted caramel sauce.

Proper Storage

• Counter - Cover the cake with foil and store it on the counter for up to 2 days.
• Fridge - The cake can be kept, tightly covered or in an airtight container, in the fridge for up to 5 days.
• Freezer - Wrap the cake in a layer of plastic or foil, or place it in a freezer-safe bag, and freeze it for up to 3 months. Thaw the cake completely in the fridge before eating.