Gluten Free Persimmon Pecan Cake Recipes

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GLUTEN-FREE PERSIMMON PECAN CAKE



Gluten-Free Persimmon Pecan Cake image

This is a very moist gluten-free cake, rich and luxurious tasting. I make this with my "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (Recipe #189120) but you can use most premixed gluten-free flours as long as they contain xanthan or guar gum. Use extremely ripe Hachiya persimmons (not Fuyu). They should be so mushy that they nearly fall apart in your hands.

Provided by Whats Cooking

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups hachiya persimmon pulp
4 eggs
1/2 cup sugar
1 1/2 cups gluten-free flour, mix
2 tablespoons coconut flour
1/2 cup butter, melted
3/4 cup buttermilk
1 cup chopped pecans, toasted
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cardamom
1 tablespoon pumpkin pie spice
1 teaspoon ginger

Steps:

  • Preheat oven to 400°F.
  • Grease a 8" round cake pan.
  • In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
  • In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
  • Slowly fold the dry ingredients to the wet ingredients.
  • Mix until thoroughly combined.
  • Add chopped nuts and stir to incorporate.
  • Pour into cake pan and bake for about 50 minutes.
  • When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
  • Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
  • Slice and serve warm.

Nutrition Facts : Calories 294.9, Fat 24, SaturatedFat 9.1, Cholesterol 124.4, Sodium 509.6, Carbohydrate 16.7, Fiber 1.5, Sugar 14.3, Protein 5.4

DAIRY-FREE PERSIMMON PECAN COOKIES



Dairy-Free Persimmon Pecan Cookies image

This is a simple yet great recipe for persimmons. This recipe can be altered in many ways depending on your taste and dietary needs and restrictions. I personally love these light, delicious, guilt-free cookies. Depending on dietary needs and restrictions, substitutions may be used.

Provided by sama_ray

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 teaspoon baking soda
4 very ripe persimmons, peeled and pureed
2 cups whole wheat flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon salt
½ cup margarine
½ cup honey
½ cup agave nectar
¼ cup applesauce
1 cup chopped dates
1 cup chopped pecans
¼ teaspoon lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • Stir baking soda into the persimmon puree in a small bowl; set aside.
  • Mix flour, cinnamon, nutmeg, cloves, and salt together in a bowl.
  • Beat margarine, honey, agave nectar, and applesauce together in a large bowl. Slowly beat the persimmon mixture into the margarine mixture. Gradually stir flour mixture into the persimmon mixture. Fold dates, pecans, and lemon zest into the mixture.
  • Drop cookie dough by the spoonful onto the prepared baking sheets.
  • Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 135.2 calories, Carbohydrate 21.3 g, Fat 5.8 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 0.8 g, Sodium 116.7 mg, Sugar 12.8 g

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