My grandmother’s persimmon cake is one of our long-standing family traditions. She would bake a loaf for each of our families during the holidays which we would indulge in over breakfast during the following week. This recipe features fall’s bounty of fruit and spices that evoke the spirit of the season.
This is a gluten free tribute to my grandmother and our family recipe. 
Granny’s Persimmon Cake, Version 2.0 – Gluten Free
- Total Time: 90 minutes
- Yield: 1 loaf 1x
Description
This gluten-free persimmon cake is a heartfelt tribute to a cherished family recipe, featuring the rich flavors of fall spices and sweet persimmon pulp.
Ingredients
- 1 cup sorghum flour
- 1/2 cup cornstarch
- 1/2 cup tapioca flour
- 2 tsp guar gum
- 2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup granulated sugar
- 1 tbsp dark brown sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup persimmon pulp
- 1 tsp vanilla extract
- 1/2 cup walnuts, chopped
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a medium bowl, whisk together the sorghum flour, cornstarch, tapioca flour, guar gum, baking powder, kosher salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large mixing bowl, cream the unsalted butter with the granulated sugar, dark brown sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the persimmon pulp and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped walnuts gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This cake is inspired by Grandma Silvina and the Blackbird Bakery Cookbook. It can be stored in an airtight container at room temperature for up to 3 days. For a nut-free version, simply omit the walnuts. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30
- Sodium: 150
- Fat: 12
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
- Cholesterol: 55
