This was our Thanksgiving dessert. Persimmons are a fun and seasonal twist because they aren’t typical, and our guests were excited to try them for the first time!
- 1 1/2 cups puréed persimmons
- 2 eggs
- 1/2 cup coconut sugar (or sweetener of choice – I replaced with stevia)
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened plant milk
- 1 cup coconut flour
- 1 tbsp baking powder
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/2 tsp fine sea salt
First mix all the wet ingredients and dry ingredients separately. Then add the dry ingredients to the wet ingredients, and mix until well combined. Pour into a loaf pan and bake for 50-55 mins at 350.
I topped with coconut yogurt – the tangy flavor was amazing with the spice of the cake!