GRAIN FREE MINI PERSIMMON SPICE CAKES

GRAIN FREE MINI PERSIMMON SPICE CAKES

By thepigandquill.com

Makes: 3 mini loaves

For the Mini Persimmon Spice Cakes:

113g/½ cup melted butter, plus extra for greasing the pan

80g/½ cup coconut sugar

450g/42 cups (about 1 lb) firm persimmons, peeled and grated

4 eggs, beaten

1 tsp vanilla

60g/½ cup coconut flour

60g/½ cup tapioca flour

1 teaspoon baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

pinch salt

150g/1 cup pecans, chopped

Instructions

Preheat oven to 325F/165C. Very lightly grease three (3) mini paper loaf pans (mine were 5" x 3⅛" x 2¼") with butter (or coconut oil).  In a large bowl, whisk together butter and sugar. Add eggs, persimmon, and vanilla and stir to combine.  In a separate bowl, whisk together dry ingredients (flours, baking soda, spices and salt).  Gradually add dry ingredients to wet, stirring until combined. Stir in nuts. Mixture will be thick and almost paste-like.  Turn out mixture into paper loaf pans, smoothing into place with a spatula as needed.  Bake in preheated oven for 50-60 mins, until edges are golden brown and center is cooked through. (A toothpick should come away with just a few crumbs.) Let cool before serving. 

Regarding the cakes: I've only ever made these in paper loaf pans and suspect that, if you use metal pans, you may be able to decrease the baking time. You can also bake a single cake in one (1) 1.5 quart loaf pan, though, again, you may have to adjust baking time accordingly.