Gluten Free Persimmon Pecan Cake
Indulge in the natural sweetness of this Gluten-Free Persimmon Pecan Cake, a moist and fragrant dessert that celebrates the flavors of ripe persimmons, warming spices, and crunchy pecans. Made with a combination of almond flour and tapioca starch, this cake is entirely gluten-free while maintaining a tender, fluffy texture. Maple syrup and melted coconut oil create a rich, wholesome sweetness, complemented by hints of cinnamon and nutmeg. The addition of chopped pecans adds delightful bursts of crunch in every bite, making this cake a perfect centerpiece for holiday gatherings or cozy afternoons. Ready in under an hour, this easy-to-make treat can be enjoyed on its own or paired with a dollop of whipped cream for a touch of extra decadence.
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Recipe Information
Ingredients
- 450 grams Persimmons (ripe, pureed)
- 200 grams Almond flour
- 50 grams Tapioca starch
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 3 whole Eggs (large)
- 120 milliliters Maple syrup
- 60 milliliters Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 100 grams Pecans (chopped)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a medium bowl, mix the almond flour, tapioca starch, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.
In a large bowl, whisk the eggs until frothy. Add the persimmon puree, maple syrup, melted coconut oil, and vanilla extract, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and transfer it onto a wire rack to cool completely.
Serve as is, or with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 2665 mg | 116% | |
| Total Carbohydrate | 307.8 g | 112% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 177.3 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 661 mg | 51% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1380 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
