Dairy-free and refined sugar- free super moist and soft cake with a boom combo of persimmon and chocolate!
Sorry I have been a bit MIA recently, but when I am in Shanghai my schedule is SOOOO hectic and busy, days just pass too quickly and I always run out of time.
Plus last Sunday I ran a super fun cooking class with 2 groups from ALCATEL for their team building. 10 ladies in the morning and 10 in the afternoon joined me to learn how to make some easy but tasty Italian dishes. I had a blast teaching them.
But now I am back to you, cause I love you and missed you.
Today I am going to share a very simple cake recipe which is dairy-free and naturally sweetened by just fresh persimmons, honey and coconut sugar. Hope you guys will like it 🙂
- 200 g persimmon puree
- 200 g cake flour
- 50 g corn starch
- 10 g baking powder
- a pinch of salt
- 100 g dark chocolate (dairy-free), chopped
- 50 g honey
- 50 g coconut sugar
- 80 ml melted coconut oil (@gre3n)
- a dash of ground cinnamon
- 2 organic eggs
In a food processor blend about 2 ripe and soft peeled persimmons.
In a bowl of your electric mixer whisk the eggs with a pinch of salt until light in color.
Add the coconut sugar, honey, pureed persimmons, cinnamon and melted coconut oil.
Whisk all the ingredients together until combined then add the dry ingredients and stir them in until just combined.
Fold in the chopped chocolate
Pour the batter into a greased pan and top it off with some extra chocolate chips.
Bake in pre-heated oven at 180C for about 40 min.
Remove from the oven and let the cake cool down in the pan for 20 min, then remove it from the pan and let it cool completely on a wire rack.
This cake is perfect any time of the day: breakfast, morning or afternoon snack. Try dip it into a hot cup of milk….the chocolate will start melt making the cake even softer than it already is!
If you make this cake, tag me on IG @the_fit_mediterranean