Gluten Free Persimmon Cake
A warmly-spiced gluten free persimmon cake that relies on a trio of gluten free flours and tucks in plenty of yogurt and brown sugar.
Servings: 12 servings
Calories: 208kcal
Ingredients
- 1 cup oat flour , 120 grams
- ½ cup sweet rice flour , 60 grams
- ½ cup millet flour , 60 grams
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon 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 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 and the nuts if using. 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: 208kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 336mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg