Hachiya persimmons may be Mother Nature’s jam, but this pudding cake is our jam. Made with gluten free flour, monk fruit sweetener, coconut oil, and 3 extra-perfectly-very-ripe hachiya persimmons, it’s a low-guilt recipe masterpiece.
First things first, let’s talk persimmons. ‘Tis the season for this wonderful orange fruit that’s mild and sweet in flavor, and absolutely bursting with the beautifying antioxidant beta-carotene, as well as collagen precursor vitamin C and minerals like potassium and manganese. However, there are two different kinds of persimmons, and it’s absolutely vital that the right ones are used for this recipe.
Fuyu persimmons are the most common at the supermarket. They are low, squatty, and shaped a little like a tomato would be if it were condensed under high pressure. They are firm, and when perfectly ripe, they keep that firmness with a slight crunch – just slightly softer than an apple.
The hachiya persimmon is rounder and apple-shaped, with the bottom of the fruit coming to a soft teardrop point. They are not meant to be eaten when firm, and if you attempt it, you’ll gag! They are highly tannic, and their sharp, bitter taste will leave your mouth dry as a bone. They should only be eaten when the fruit inside has softened so much that it becomes a pulpy, pudding-like texture similar to fruit preserves or jam. Only then have the sugars broken down the tannins, making it delicious enough to eat.
We love hachiya in smoothies, spread on toast, or mixed in yogurt with our favorite granola. But the oh-so-gooey texture also makes it super easy to bake with, and lends this gluten free cake its pudding-like consistency. So without further ado, here is the recipe:
- 3 whole ripe hachiya persimmons, with the skin removed. The pulp should be equal to just about 2 cups of jammy fruit.
- 1/2 cup granulated monk fruit sweetener
- 4 large eggs, room temperature (or sub 4 flax eggs: Mix 1 tbsp ground flax to 2 tbsp of water = 1 egg)
- 1/2 cup melted coconut oil
- 3/4 cup coconut milk (use canned coconut milk rather than the carton – we need the extra fat here when baking, and it has minimal ingredients)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose 1:1 gluten free flour. We like the GF option from Cup4Cup.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 teaspoon ground ginger (or, if you prefer fresh ginger, grate about a tablespoon with a microplane and squeeze out the juice until you have 1 tsp of juice. Add in with wet ingredients instead of with dry)
- 1/2 teaspoon ground allspice
- Preheat the oven to 400°F.
- Mix the persimmon pulp, monk fruit sweetener, room temperature eggs, coconut oil, coconut milk, and vanilla in a large bowl, using a handheld whisk. You don’t want to whip the eggs too much; just mix until all combined. *If using fresh ginger juice as opposed to ginger powder, add it to the wet ingredients at this step.
- In a separate bowl, whisk together the dry ingredients until totally combined.
- A little at a time, add the dry ingredients to the wet ingredients using a measuring cup or ladle, fully incorporating after each addition. *Optional: Add sprouted chopped nuts of choice here – walnuts, cashews, pecans, or pistachios are all delicious.
- Butter an 8-inch square glass casserole dish or Pyrex. Pour the batter in and bake until a toothpick comes out clean, about 45-50 minutes.
- Serve warm or at room temperature. Eat it topped with your favorite dairy free ice cream, some coconut yogurt, or topped with a dollop of coconut whipped cream. Have mouthgasm. Expect applause.