Gluten Free Persimmon Cake -

5 from 1 vote

Gluten Free Persimmon Cake

This cozy gluten free persimmon cake tucks persimmon puree into a warmly spiced cake studded with walnuts and topped with maple glaze.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 399kcal

Heat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray. If you don't have puree on hand, peel 3 persimmons, chop them up, place them in a food processor or blender, and process until smooth.
In a large bowl, whisk together the 1 ½ cups oat flour, ½ cup almond flour 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon fine sea salt, 1 cup granulated sugar, and½ cup brown sugarIn a medium bowl, whisk together the ¾ cup unsalted butter, 1 cup persimmon purée, ½ cup plain whole fat yogurt, ¼ cup whiskey or bourbon, and 3 large eggs.
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the 1 cup walnuts. Mix just until everything is moistened; don’t overmix.
Scrape the batter into the prepared pan and rest for 20 minutes, then 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. Add maple glaze if using.
Leftovers will keep, well-wrapped, in the fridge for up to one week.

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.