Gluten-free Double Chocolate & Persimmon Plumcake

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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



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.