Do you have a difficult time finding gluten free desserts to enjoy? Try making your own with this easy gluten free cake recipe!
Earlier this week, a patient had brought in a huge case of persimmons and a huge case of avocados. I honestly don’t even know how he was able to carry them both in by himself! He gifted them to his doctor who then shared them with the staff because what is he going to do with all of those? That’s when the idea to make a persimmon upside down cake hit me. Even better would be to make it a gluten free cake! So there I was, loading up my lunch bag with as many persimmons and avocados as I could fit.
I’ll be honest with you, this is my first time creating a GF recipe so I am a total newbie to all of this. When I set out to start this blog, my goal was and still is to provide my readers with recipes that will cater to different dietary preferences and restrictions. Providing these recipes without compromising on flavor and savoriness to make and enjoy with loved ones is so important and means so much to me.
For the GF flour, I was able to find one that was a cup for cup or 1:1 ratio. This means that you would swap out a cup of all-purpose flour for a cup of gluten free flour. This makes converting your favorite recipes into GF recipes a total breeze! What I did notice with this flour is that it made the batter a bit dry and sticky so I added in a cup of unsweetened, dairy free yogurt. I had read online that GF flour tends to soak up the liquids in whatever it is that you’re making so I planned ahead for this. The yogurt ended up being a great addition.
I forgot to mention that this gluten free cake is also dairy free. Stay tuned for more GF recipes coming your way!
Looking for more dairy free recipes? Check out Dairy-Free Blueberry Muffins: A Great Afternoon SnackCup4Cup Gluten Free Flour, Multipurpose Flour
Gluten Free Persimmon Upside Down Cake
- 10" round cake pan
- 2 cups gluten-free flour measure for measure or 1:1 ratio
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 1/2 cups granulated sugar
- 3 eggs, room temperature
- 1 vanilla bean
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 cup unsweetened, dairy-free yogurt
- 4-5 persimmons cut into thin, wide slices you should see a star design on the slices
Sugar & butter mix for bottom of pan
- 1/2 cup brown sugar
- 4 tbsp salted vegan butter add pinch of salt if you use unsalted version
- Spray inner sides of your cake pan. Set aside.
- Heat up small saucepan on the stove and keep it on low heat. Melt your vegan butter. Add in your brown sugar. Stir well, occasionally. One sauce has thickened up, pour into your cake round and coat bottom, evenly. Arrange persimmon slices into desired design. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger. I highly recommend sifting your dry ingredients. GF flour tends to be especially clumpy. Set aside.
- In a medium sized bowl, whisk eggs. Add in oil, yogurt, sugar, vanilla extract, and vanilla bean scrapings. Whisk all these ingredients together. Add these wet ingredients to your bowl of dry ingredients and combine with a spatula.
- Pour batter carefully over the persimmons. Gently spread batter in an even layer. Try not to disrupt persimmon design. Bake at 350°F for 45 minutes then place a piece of foil over it so that the cake doesn't brown as much. I baked the cake for another 45 minutes but feel free to check it every 15-20 minutes after the initial 45 minutes. Toothpick inserted should come out cleanish.
- Once removed from the oven, leave cake pan to cool on a cooling rack for about 20 minutes. Invert cake onto cooling rack and let cool to room temperature before serving.