Gluten-Free Persimmon Pecan Cake

"This is a very moist gluten-free cake, rich and luxurious tasting. I make this with my "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but you can use most premixed gluten-free flours as long as they contain xanthan or guar gum. Use extremely ripe Hachiya persimmons (not Fuyu). They should be so mushy that they nearly fall apart in your hands."
 
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photo by Whats Cooking photo by Whats Cooking
photo by Whats Cooking
Ready In:
1hr 5mins
Ingredients:
15
Serves:
8-10
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ingredients

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directions

  • Preheat oven to 400°F.
  • Grease a 8" round cake pan.
  • In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
  • In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
  • Slowly fold the dry ingredients to the wet ingredients.
  • Mix until thoroughly combined.
  • Add chopped nuts and stir to incorporate.
  • Pour into cake pan and bake for about 50 minutes.
  • When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
  • Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
  • Slice and serve warm.

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Reviews

  1. reminded me of persimmon pudding. Flavorful and yummy texture.
     
  2. This is unbelievably delicious! One doesn't have to NEED a gluten free diet to appreciate this dessert! I used my favorite gluten free flour mix (Recipe #149852). I couldn't find coconut flour so substituted toasted shredded coconut. The flavor is reminiscent of pumpkin pie, but not so similar that you might as well be eating pumpkin pie! Moist with a complex blend of flavors...just excellent!
     
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RECIPE SUBMITTED BY

Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
 
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