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.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

Step 2

In a medium bowl, mix the almond flour, tapioca starch, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. Set aside.

Step 3

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.

Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.

Step 5

Fold in the chopped pecans, ensuring they are evenly distributed throughout the batter.

Step 6

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

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.

Step 9

Serve as is, or with a dollop of whipped cream or a drizzle of maple syrup for extra indulgence.

Nutrition Facts

Serving size	1146.9 grams (1146.9g)

Amount per serving	% Daily Value*
Calories	3534

Total Fat 248.40g	318%
Saturated Fat 69.30g	347%
Polyunsaturated Fat NaNg
Cholesterol 555mg	185%
Sodium 2665mg	116%
Total Carbohydrate 307.80g	112%
Dietary Fiber 50.00g	179%
Total Sugars 177.30g
Protein 73.00g	146%

Vitamin D 120IU	600%
Calcium 661mg	51%
Iron 15mg	83%
Potassium 1380mg	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.

Source of Calories

Fat: 59.5%

Protein: 7.8%

Carbs: 32.8%