GF Persimmon Cake

A cozy gf persimmon cake that tucks a warmly spiced persimmon puree into a gluten free cake base that also includes walnuts for a bit of crunch.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert

Cuisine American

Servings servings

Calories 465 kcal

Ingredients

1 ¼ cup oat flour
½ cup sweet rice flour
½ cup millet flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
¾ teaspoon fine sea salt
½ teaspoon ground nutmeg
1 ½ cups packed dark brown sugar
¾ cup unsalted butter, melted and slightly cooled
1 cup persimmon purée
½ cup plain whole fat yogurt
¼ cup brandy or whiskey
3 large eggs at room temperature, slightly whisked
2 teaspoons pure vanilla extract
1 cup walnuts, or pecans, toasted and finely chopped

Instructions

Heat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
In a large bowl, whisk together the flours, baking soda, cinnamon, salt, and nutmeg. Stir in the brown sugar. In a medium bowl, whisk together the melted butter, persimmon purée, yogurt, eggs, whiskey, and vanilla.
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the nuts. Mix just until everything is moistened; don’t overmix.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
Leftovers will keep, well-wrapped, in the fridge for up to one week.

Nutrition

Calories: 465kcalCarbohydrates: 56gProtein: 7gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 97mgSodium: 416mgPotassium: 202mgFiber: 2gSugar: 33gVitamin A: 519IUVitamin C: 0.2mgCalcium: 78mgIron: 2mg

Did you make this recipe?Let me know in the comments how it went!