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The Gluten-free Double Chocolate & Persimmon Plumcake is a simple and delicious cake made with only natural ingredients. Fresh persimmons, buckwheat flour and a bit or erythritol will give you a tasty, gluten-free and dairy-free cake.

The big chunks of chopped chocolate and hazelnuts will add an extra crunch to a soft and pudding-like cake texture.

Ingredients:

• 240 g soft persimmon
• 1 egg
• 30 g coconut oil, soften
• 50 g buckwheat flour
• 10 g corn starch
• 20 g unsweetened cocoa powder
• 30 g erythritol
• 50 g dark chocolate with hazelnuts
• a dash of ground cinnamon

In a large bowl combine buckwheat flour, cornstarch, cocoa powder and cinnamon

In a blender, process persimmon with egg, erythritol and coconut oil

Combine dry and wet ingredients together and stir well together until you get a smooth batter. Chop up che dark chocolate with hazelnuts and add that 35g of it into the batter. Stir them in

Pour the butter into a plumcake pan, level it out evenly then cover the top with the remaining chopped chocolate and nuts.

Bake at 180 for about 25-30 minutes.

Once cool down completely, slice it up and enjoy!

Store the cake for up to 1 week in your fridge or for a couple of days at room temperature.

If you make this recipe, tag me on IG @the_fit_mediterranean

Love

-Dani