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

GLUTEN FREE APPLE PECAN CAKE



Gluten Free Apple Pecan Cake image

Make and share this Gluten Free Apple Pecan Cake recipe from Food.com.

Provided by LARavenscroft

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

2 large eggs
1/4 cup oil
1/2 cup unsweetened applesauce
1 cup brown sugar, packed
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon cinnamon
2 cups Pamelas ultimate baking and pancake mix (or 2 cups AP GF flour, 2 teaspoons baking powder and 1 teaspoon baking soda)
2 cups baking apples, peeled & diced (I used Granny Smith)
1/2 cup golden raisin
1/2 cup pecans, chopped
4 ounces cream cheese, softened
2 tablespoons butter, softened
4 -5 teaspoons pure maple syrup
1 lb powdered sugar

Steps:

  • Preheat to 350°F.
  • Grease a 9-inch springform pan.
  • In a large bowl, beat the eggs.
  • Add oil, applesauce, brown sugar, maple syrup, vanilla, and cinnamon; beat well.
  • Stir in baking mix.
  • Add apples, raisins, and pecans and stir just until combined.
  • Pour into greased cake pan.
  • Bake 40-45 minutes until a toothpick inserted in the center comes out clean.
  • Cool slightly and remove from pan.
  • Meanwhile prepare the frosting.
  • Cream together cream cheese and butter until fluffy.
  • Add maple syrup and then powdered sugar, one cup at a time. Add more maple syrup, if necessary.
  • Frost cake when completely cool.

GLUTEN-FREE PECAN PIE BUNDT CAKE WITH PECAN CRUMBLE AND PRALINE FROSTING



Gluten-Free Pecan Pie Bundt Cake with Pecan Crumble and Praline Frosting image

Provided by Silvana Nardone

Categories     dessert

Time 1h25m

Yield One 12-cup bundt cake

Number Of Ingredients 21

3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt
1/2 cup pecans, chopped
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature, plus additional for greasing pan
2 cups packed light brown sugar
4 large eggs, at room temperature
1 cup buttermilk
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) unsalted butter
3 tablespoons milk
1 teaspoon pure vanilla extract
1 cup confectioners' sugar, sifted
Whole pecans, for topping

Steps:

  • For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
  • For the pecan crumble: In a small bowl, stir together the pecans, brown sugar and cinnamon with 2 teaspoons gluten-free flour blend.
  • For the cake: Preheat the oven to 350 degrees F and grease a 12-cup bundt cake pan with butter or gluten-free cooking spray. In a medium bowl, whisk together the baking powder, baking soda and salt with 1 1/2 cups gluten-free flour blend.
  • Using an electric mixer, in a large bowl, cream together the butter and brown sugar on medium-high speed until fluffy. Beat in the eggs one at a time. Add the flour mixture and buttermilk to the egg mixture, alternating and beginning and ending with the flour mixture. Transfer half of the batter to the prepared pan and sprinkle half of the pecan crumble mixture on top. Repeat with the remaining batter and pecan crumble mixture. Using a butter knife, swirl the crumble mixture into the batter in a crisscross motion. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool completely on a wire rack and invert onto a cake plate.
  • For the frosting: In a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Let boil 1 minute, whisking constantly. Remove from the heat and stir in the vanilla. Gradually whisk in the confectioners' sugar until combined. Whisk for about 3 minutes to cool slightly; pour the frosting over the cooled cake and top immediately with the pecans to decorate.

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