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Persimmon coffee cake
Ingredients
Topping:
1
cup
pecans
1
Tbsp
cinnamon
1/4
cup
vanilla ghee
2
Tbsp
maple syrup
1/2
cup
almond flour
Cake:
1
cup
almond flour
3/4
cup
coconut flour
1/2
tsp
baking soda
1/4
tsp
Celtic sea salt
1/2
cup
cashew milk
1/4
cup
melted vanilla Madagascar ghee
1/3
cup
maple syrup
1/2
tsp
vanilla extract
2
chopped persimmons
3
eggs
Instructions
Prep crumble by adding to a food processor and pulsing a couple times
You want it to resemble sand. Set aside.
Add the cake ingredients to blender or you can mix in a bwol (except persimmons) and blend on low for a few seconds. Fold in diced persimmons
Add to a lined 8x8 baking dish.
Add crumble on top.
Bake 350 for 35-40 minutes.
Let cool and drizzle with raw coconut butter