Ingredients for Gluten Free Persimmon Pecan Cake
- Persimmon Pulp
- 3 large eggs
- Sugar
- Gluten Free Flour
- Coconut Flour
- 1 cup (2 sticks) unsalted butter, softened
- Buttermilk
- 1 cup chopped pecans
- Vanilla
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Cardamom
- Pumpkin Pie Spice
- Ginger
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How to Make Gluten Free Persimmon Pecan Cake
- Preheat oven to 350°F (175°C). Grease and flour (or grease and spray with gluten-free baking spray) a 9x13 inch baking pan.
- In a large bowl, mash the persimmons until completely smooth. This is crucial for the cake's texture.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and cinnamon.
- In a third bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the mashed persimmons, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Stir in the pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
57g
Fat
45g
Carbs
5g
