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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.
- 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