• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Desserts / Cakes & Cupcakes
    4.8 from 6 reviews

    Gluten-Free Persimmon Cake with Cream Cheese Frosting

    By Alanna Taylor-Tobin on Dec 22, 2014 (updated Dec 26, 2024) / 37 Comments Jump to Recipe

    Moist, spiced gluten-free persimmon cake layers made with hachiya persimmon are layered with tangy cream cheese frosting and fuyu persimmons.

    stunning Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting

    This recipe comes straight from my award-winning cookbook Alternative Baker.

    For us, persimmons are synonymous with the holidays. Each year we take a drive down the winding foothills of highway 280 to Jay's folks' house where we're treated to a feast of dungeness crab, copious amounts of white wine, and a deep, dark, spiced persimmon pudding with a plume of softly whipped cream for dessert.

    ingredients in sieve

    Persimmons peak during December, when the bare branches of their trees hang with heavy, flame-colored orbs. Oblong hachiyas need to be squishy-soft before they're ripe enough to soften their copious tannins. The jelly-like flesh is often pureed and baked into persimmon bread, persimmon pudding, and persimmon cookies. Squat fuyus can be eaten crisp, like an apple, and make a tasty addition to persimmon salads, persimmon smoothies, and even persimmon crisp.

    wet ingredients in jug

    I rarely make layer cakes (in fact, this is my very first layer cake recipe post in 5 years of Bojon!) but this idea came to me last week, when my hachiyas were attracting fruit flies on the counter and Jay kept nagging me about them every time he entered the kitchen. Plus it was my birthday, so I couldn't think of a better excuse to bake a cake. (In fact, I baked two cakes, the second of which – chocolate chestnut cake – is also perfect for the holidays.)

    cake filling on cake

    This cake base consists of fragrant, buttery layers seasoned with cinnamon, cardamom, and hachiya persimmons. To make it gluten-free, I used a combination of almond, oat, sweet rice, and millet flours. Though I think you could simply combine almond flour with a GF all-purpose blend if you preferred. I particularly love the nubby texture the almond flour adds to the mix, and it helps strengthen the batter, making gums or starches superfluous.

    cutting through cake

    The filling involves a gently sweetened cream cheese frosting kissed with vanilla bean and a splash of bourbon, and diced fuyu persimmons tossed with lemon to keep them looking and tasting fresh.

    vanilla pods

    I bake the cake in a six-inch pan lined with a parchment collar to keep it from splooshing out the sides as it bakes. When cool, I cut it into three layers, topping each one with frosting and persimmons, leaving the sides bare. This technique cured me of my layer cake phobia, and I think it looks prettier than hiding the cake in layers upon layers of icing and deco.

    spreading frosting on cake
    fruit dropped onto cake

    Dark slices of cake redolent with butter, muscovado sugar, and warming spices contrast tangy frosting and jammy fruit. Serve slices at room temperature to maximize the moist, gooey factor with the butter in both cake and frosting softened up. It's just the thing to eat on the longest night of the year.

    frosting placed onto cake
    top down shot of Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting
    Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting on stand

    Jay even declared this his favorite dessert of the year.

    lighting candles on cake
    cake on stand with candles

    To make a dairy-free version of this cake, use vegan butter in the cake and top it with vegan cream cheese frosting or paleo cashew cream cheese frosting. 

    side shot of cake with candles

    Persimmons are reaching the end of their season here in California, so if you see any, snatch them up. Hachiyas will usually take at least a week to ripen before they're ready to use.

    cake on stand

    If there are no persimmons in your holiday future, never fear – I've got plenty of gluten-free cake recipes for you to make, sans persimmons.

    slice of Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting
    slice of cake

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free persimmon cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Two-Persimmon Layer Cake with Vanilla Bourbon Cream Cheese Frosting on stand
    4.84 from 6 reviews

    Gluten-Free Persimmon Cake with Cream Cheese Frosting

    Print Recipe Pin Recipe
    This gluten-free persimmon layer cake recipe brims with hachiya and fuyu persimmons, warming spices, and a gently-sweetened cream cheese frosting kissed with vanilla and bourbon.
    Alanna Taylor-Tobin
    Prep Time: 40 minutes minutes
    Cook Time: 1 hour hour
    Total: 1 hour hour 40 minutes minutes
    Servings: 8 to 10 servings (makes 1 (6") layer cake)

    Ingredients

    For the cake:

    • ½ cup blanched almond flour (2.25 ounces / 65 grams)(such as Bob's Red Mill)
    • ½ cup GF oat flour (2 ounces / 55 grams)
    • ½ cup sweet white rice flour (Mochiko) (2.75 ounces / 80 grams)
    • ⅓ cup millet flour (1.75 ounces / 50 grams)
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • ½ teaspoon cardamom
    • ½ teaspoon fine sea salt
    • ½ cup + 2 tablespoons unrefined muscobado sugar (such as Alter Ecor dark or light brown sugar) (3.5 ounces / 100 grams)
    • 1 cup hachiya persimmon puree (9 ounces / 260 grams)
    • ½ cup unsalted butter, softened to room temperature (4 ounces / 115 grams)
    • 2 large eggs, separated
    • 1 teaspoon vanilla extract

    For the frosting and finishing:

    • 8 ounces cream cheese, at room temperature (225 grams)
    • ½ cup unsalted butter, softened to room temperature (4 ounces / 115 grams)
    • ¾ cup powdered sugar (3 ounces / 85 grams)
    • seeds from 1 vanilla bean (or 1 teaspoon vanilla extract)
    • pinch of fine sea salt
    • 2 tablespoons bourbon whiskey (or a squeeze of lemon juice)
    • 2 large fuyu persimmons, ripe but firm
    • a squeeze of lemon juice
    Prevent your screen from going dark

    Instructions

    Make the cake:

    • Position a rack in the lower third of the oven and preheat to 350ºLine a 6" round cake pan with 2" high sides with a round of parchment paper. Cut a 4-5" wide strip of parchment paper that's longer than the circumference of the pan and use it to make a collar around the inside of the pan.
    • Place a strainer over a medium bowl and add the almond, oat, sweet rice and millet flours along with the baking soda, cinnamon, cardamom and salt. Sift the dry ingredients into the bowl, adding back in any almond or bran bits that get caught.
    • Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, 3-5 minutes, scraping down the sides of the bowl a few times. Beat in the egg yolks and vanilla. With the mixer on low, beat in a third of the flour mixture until combined. Beat in half of the persimmon pulp until combined. Repeat until you've added everything. The mixture may look grainy and that's ok.
    • In a separate, clean bowl, use a whisk to whip the egg whites until they hold firm peaks when the whisk is lifted out of the bowl. (Hint: this is easier if they're at room temperature. You can also do this in a clean bowl for your stand mixer with the whisk attachment.)
    • As soon as the whites are whipped, stir a third of them into the cake batter. Gently fold in the remaining egg whites until no streaks remain.
    • Scrape the cake batter into the prepared cake pan (don't forget the parchment collar if using a 6" pan!). Bake the cake until a toothpick inserted near the center comes out clean, 60-75 minutes for a 6" cake (less time for an 8" pan). Let the cake cool completely, 2-3 hours.
    • When the cake is cool, us a small offset spatula or butter knife to loosen the edges and bottom from the pan. Invert it into your hand, and pry off the pan. Remove the parchment and discard.
    • Place the cake upright on a board, plate, or cake stand (if you have one that rotates, bonus points!). Use a large, serrated knife to trim the top of the cake flat. Mark the cake horizontally into even thirds. With your palm on the top of the cake and the knife held parallel to the work surface, use a sawing motion to cut the cake as you rotate it, taking care to make the layer as even as possible. Repeat with the second layer.

    Make the frosting:

    • In the bowl of a stand mixer fitted with the paddle attachment, whip together the cream cheese, butter, powdered sugar, vanilla seeds, and salt on medium speed until light and fluffy. Be careful not to overbeat, or the mixture could break and become grainy or liquidy. Add the bourbon and beat to incorporate. (Mine always become slightly grainy at this point due to the low amount of powdered sugar, but I find that preferable to being too sweet.) The frosting can be covered and kept at cool room temperature for up to a few hours.

    Prepare the fuyus:

    • Slice the tops off the fuyus and cut them into an even dice about 1/4" square or a little larger. Place in a small bowl and toss with a squeeze of lemon juice to keep it from oxidizing.

    Assemble the cake:

    • Place the bottom cake layer on a fresh round of parchment or a 6" cake board. Lay the other layers on a clean surface. Divide the frosting between the three layers. Starting with the bottom layer, smooth the frosting over the surface, taking it almost to the edge. Top with about a quarter of the diced persimmon, and press the persimmons into the frosting. Top with a second cake layer. Repeat this process, using the remaining half of the diced persimmon to top the cake.
    • Serve immediately, or, for the cleanest slices, chill the cake at least 1 hour. The cake is best at room temperature when the butter in the cake and frosting has softened, so let individual slices come to room temperature before enjoying.
    • The cake is best on the day of baking, but it will keep refrigerated (ideally in a cake dome or large, inverted containefor up to a few days.

    Notes

    Make sure your hachiya persimmons are so squishy-ripe that they feel like water balloons about to burst. I let mine ripen on the counter for at least a week or two, stem side down to protect their delicate bottoms, transferring them to a container in the refrigerator as they ripen. They'll keep there for up to a week. When ready to bake, cut the blossom off the persimmon, squeeze out the jelly-like flesh into a mesh strainer placed over a large bowl, and use a flexible silicone spatula to work the flesh through. It will be the consistency of a runny jelly. This puree can also be frozen to use later.  
    If gluten is an issue for you or your guests, be sure to use certified gluten-free ingredients, especially bourbon and oat flour. If gluten isn't an issue, give this a go with almond flour, all-purpose wheat flour in place of the rice and millet, and whole wheat flour in place of the oat.
    I bake this cake in a six-inch cake pan, using a parchment paper collar to keep it from spilling over the sides. Alternatively, you can bake it in an 8" round cake pan and cut it into 2 layers for a wider, shorter cake. 
    For persimmon muffins or cupcakes:
    Divide the batter among 12 muffin cups fitted with paper liners. Bake for 28–32 minutes. Let cool. When ready to serve, spread or pipe with the frosting and sprinkle with the diced Fuyus.
    Nutritional values are based on one of eight servings.

    Nutrition

    Calories: 591kcalCarbohydrates: 55gProtein: 7gFat: 39gSaturated Fat: 21gCholesterol: 133mgSodium: 402mgPotassium: 218mgFiber: 2gSugar: 26gVitamin A: 1150IUVitamin C: 21.5mgCalcium: 82mgIron: 2mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    cake with candles

    You might also like...

    Almond FlourOat FlourSweet Rice FlourGluten-FreeFallWinter
    « Pumpkin Chocolate Babka
    Chocolate Chestnut Cream Cake with Coffee + Rum {gluten-free} »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      4.84 from 6 votes (3 ratings without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. Elizabeth says

      December 22, 2014 at 5:23 pm

      OO I might try this, as I have a huge tree with persimmons dripping off of them!

      Reply
      • Alanna says

        December 25, 2014 at 6:15 am

        Oooh lucky you! :)

        Reply
    2. Katrina @ Warm Vanilla Sugar says

      December 22, 2014 at 6:37 pm

      Wow, this is unbelievably stunning! I just love the pretty persimmons on top!

      Reply
      • Alanna says

        December 25, 2014 at 6:15 am

        Thanks!

        Reply
    3. Eileen says

      December 22, 2014 at 9:58 pm

      Happy late birthday! And that cake looks stunning. I never know what to do with persimmons (and never know offhand which one is the kind that needs to get squishy, either) so I tend just not to eat them. But in a cake....that's something I can get behind! (especially since Someone in my neighborhood is bound to set out a bag on free persimmons on the curb this week. :) )

      Reply
      • Alanna says

        December 25, 2014 at 6:16 am

        Thanks Eileen! Now I know where to stalk free persimmons. :)

        Reply
    4. Alice @ Honestly Fitness says

      December 22, 2014 at 10:01 pm

      Happy belated birthday!
      What stunning photos; the cake looks absolutely delicious. Traditionally, my attempts to make cakes have all been pretty poor so once I get better then I will try out your recipe! Do you have any tips on baking a cake that rises properly?

      Reply
      • Alanna says

        December 25, 2014 at 6:18 am

        Thanks! I would say be sure to have your butter and eggs at room temp, make sure your leavening is fresh, and incorporate the ingredients thoroughly so that the batter is homogenous, especially stirring the bottom of the bowl. That should do the trick!

        Reply
    5. Julia@Vikalinka says

      December 23, 2014 at 3:48 pm

      Happy birthday, Alanna! This cake is a stunner! My birthday is on Christmas Day and I bake my own cake every year...mostly because it's fun for me and also because I don't trust anyone else! :-) Only 2 days to go and I still haven't decided on the cake. Yours is so, so beautiful! I actually went and bought some persimmons and gave them another try after your persimmon salad and loved them! Thank you for inspiration and have a Merry Christmas!

      Reply
      • Alanna says

        December 25, 2014 at 6:19 am

        Oh wow, happy birthday to you today, lovely lady! I'm so glad you gave persimmons another chance. :)

        Reply
    6. Regula @ Miss Foodwise says

      December 23, 2014 at 4:11 pm

      Happy birthday! What a lovely cake! And OMG I got serious cake stand envy, I, like NEED it in my life!! Best wishes for the new year!

      Reply
      • Alanna says

        December 25, 2014 at 6:20 am

        Haha, thanks Regula! I was so happy to find that at Anthropologie a few months ago. Debating getting the larger size, too. :)

        Reply
    7. Pang @circahappy says

      December 23, 2014 at 5:31 pm

      I was surprised and delighted to see a cake recipe on your blog (and more to come, yay!!!) I love this lovely cake so much as I love all your recipe, but this one is particularly special to me; my family in Thailand love persimmon, and I intend to make this when I am back 'home' next year. :)

      Happy Birthday to one of the most talented bloggers EVER!!! I am truly thankful to have known you in person, and am thankful for all the inspiration you have given me through your wonderful posts. Merry Christmas & Happy Birthday, Alanna :)

      Reply
      • Alanna says

        December 25, 2014 at 6:21 am

        Awww thanks Pang! I had such fun making and shooting it. :) I'm so happy you're finally back and can't wait to see you soon!

        Reply
    8. Sini says

      December 24, 2014 at 7:37 am

      Gorgeous photography and beautiful cake. Happy belated birthday and wonderful holidays <3

      Reply
      • Alanna says

        December 25, 2014 at 6:21 am

        Aw thank you Sini!!

        Reply
    9. Sarah @ Snixy Kitchen says

      December 24, 2014 at 9:22 am

      This cake makes my jaw drop. Not just for its sheer beauty, but also because it is SUCH a warm and comforting winter cake that I couldn't stop eating. I love how you paired the spiced cake with fresh fuyu persimmons for contrast. I will gladly eat any "extra" slices. Forever.

      Reply
      • Alanna says

        December 25, 2014 at 6:22 am

        You are so sweet! Thank you Sarah! :)

        Reply
    10. Kim says

      November 21, 2015 at 9:15 pm

      Greetings!

      I've been looking this cake online for almost a year, and after an unfortunate loss of all of last season's frozen persimmion goo (double check the old freezer when you buy a new one...that's all I'm saying...) it had to wait until this year to happen.

      And it was worth it!

      Because I happened to have King Arthur's Gluten Free Flour Blend and you mentioned you'd thought it might work, I tried it. I used blanched almond flour and replaced the other flours with the GF flour. And it turned out great! Honestly, I was surprised because baking (especially GF baking) can be so finicky.

      I love your blog and appreciate your recipes. Thanks so much!

      Reply
    11. Teresa says

      January 13, 2016 at 3:28 am

      I love your blog and I'd love to make this cake, it's exactly what I was looking for :) Can I use regular rice flour instead of Mochiko?

      Reply
      • Alanna says

        January 13, 2016 at 7:54 am

        Hey Teresa, thanks for the kind words! I'm not sure how regular rice flour will work here. You might try 7 T rice and 1 T tapioca. Let me know how it goes!

        Reply
    12. Isabella says

      December 03, 2017 at 10:49 am

      I purchased your book and have tried a few recipes with success so I was excited to try this cake when persimmons came into season. I followed the recipe to a T, weighing all ingredients meticulously. Unfortunately, the cake ended up being incredibly dense in texture and somewhat dry. I've been baking for 30+ years and very familiar with techniques such as folding in beaten egg whites, so that wasn't the problem. I thought maybe you had left out baking powder from the recipe because my cake hardly rose. What a disappointment. I don't think I'll attempt this again as I hate to waste expensive ingredients but I'm curious to know if the texture of the cake is supposed to be that dense and dry?

      Reply
      • Alanna says

        December 03, 2017 at 9:56 pm

        Hi Isabella! Thanks so much for the kind words about my cookbook - I'm glad you're enjoying the recipes! I'm sorry this persimmon cake wasn't to your liking. It does have a dense texture (most persimmon cakes I've had do) but when I've made it it turns out pretty moist and fluffs up a decent amount in the oven, so I'm a bit mystified about the dryness! This is one of the few recipes that made it from my blog into my book because it's been so well-loved. I had it recipe tested by a couple of different testers, and I also re-tested it as cupcakes when I was writing the book. I remember serving them at a party and my guests went wild for them.

        Is there any chance the cake got overbaked, or that your baking soda wasn't super fresh, or that the hachiya persimmons weren't quite ripe enough? Because of the butter, the cake will also firm up when chilled which can make it seem dry. Anyway, I totally understand not wanting to risk another experiment, but I bet you could lighten it up by adding baking powder (maybe a teaspoon?) and maybe taking the flour down a bit. If I have a chance to make it again this year, I'll report back. Thanks again for the note! Don't hesitate to reach out with any more questions. :)

        Reply
        • Isabella says

          December 08, 2017 at 9:12 am

          Hi Alanna,
          Thanks so much for your thoughtful reply and suggestions! This was my first time baking with persimmons so I didn't know that all persimmon cakes are dense. Good to know! I was actually going to experiment and make my favorite pumpkin bread recipe using persimmon puree instead of pumpkin puree since now I have a lot of it in the freezer :)

          Back to your persimmon cake. I might try the recipe again in a smaller pan and adjust a few of the ingredients. Yes, the butter will make the cake firmer esp. when refrigerated. I wonder if using coconut oil or a mild oil might lighten/moisten the texture a bit? (like in carrot cake). My baking soda was fresh, so it's not that. I might've left it in the oven a bit longer... I had a bad experience once when I first started with GF baking and took the cake out when the knife test yielded ever so slight moist crumbs (not wet by any means) and the cake sank. Couldn't save it. Had to throw it out. Ugh. So now I'm cautious about underbaking. GF is so different and trickier than traditional wheat-flour based recipes. Still learning :)

          Thanks again. If I find the courage to try it again, I'll report back!

          Reply
          • Alanna says

            December 08, 2017 at 4:09 pm

            Hi Isabella! It's totally my pleasure. Persimmon puree is usually a lot more liquid than pumpkin, so you may want to decrease the other liquids in the recipe - just a tip from my own past baking endeavors! Coconut oil is also firm when chilled, so I'm not sure it would help the texture, but you could try sunflower oil which is liquid when chilled, or a mild olive oil. Oils have a higher fat content than butter (nearly 100% for oils as opposed to about 85% for butter) so it may also take some messing around with ingredients to get something you're happy with. Keep me posted on your bake-speriments! :)

            Reply
    13. Michelle says

      May 30, 2018 at 9:09 am

      Hi Alanna! Do you think I could make this with peaches? I'm wondering if I would have to change anything else (liquid wise)? I'm making a birthday cake this weekend and of course I don't have persimmons now... I happen to have a few ripe peaches, which always go good with bourbon:)

      Reply
      • Alanna says

        June 01, 2018 at 3:22 pm

        Hi friend! I love that idea, but I'm not sure how well it would work. If I were you, I might try the vanilla butter cake from Alternative Baker, throw some chopped peaches into the batter (maybe take down the dairy a bit to account for the extra moisture), then top it with the bourbon frosting and some more sliced peaches. :) Let me know what you end up trying! Big hugs! <3

        Reply
    14. Satpreet Kahlon says

      November 18, 2019 at 11:49 pm

      This is the best gluten free baked good I have ever had. I cannot believe it. It's so good!

      I even cut the sugar and butter in half, added a little more puree to make up for it, and was too lazy to make the frosting. So delicious. My partner and I (he is not gluten free) stood in the kitchen and ate it straight from the serving dish.

      SO GOOD. Thank you!

      Reply
      • Alanna says

        November 19, 2019 at 10:21 am

        Aw that makes me so happy! I'm so glad you guys loved the cake and that those modifications worked out so well. :)

        Reply
        • Ana says

          November 23, 2021 at 6:32 pm

          Alana - I found out that someone is allergic to oats. What do you suggest as a substitute for the oat flour?

          Reply
          • Alanna says

            November 25, 2021 at 8:54 am

            Hi! Not sure what other flours you have on hand, but teff, buckwheat, and chestnut are all fairly similar to oat flour. Sorghum tends to be a little grittier but the flavor is close to oat.

            Alternatively you could just up the other three flours to make up for the weight of the oat flour.

            Please let me know what you try!

            Reply
    15. Dan says

      December 18, 2019 at 11:23 pm

      Hi Alana,
      Dan, your old neighbor from Meditation Meadow. Tickled at this cake. Haven't made it, but I have family who don't do wheat, so this looks the treat. In your persimmon pudding recipe there is some all purpose flour. What's a good non-wheaty sub? Doesn't have to be GF.
      And next you are in Santa Cruz this time of year, hachiyas are everywhere. Happy to hook you up!

      Reply
      • Alanna says

        December 19, 2019 at 5:37 pm

        Aw hi Dan! Thanks for the note! Yes Jay's folks live in SC and we usually eat persimmon pudding for Christmas at their's. :) I've been meaning to make my version with GF flours. But it's pretty easy to sub white or whole wheat spelt flour for wheat flour. Or you could try Bob's Red Mill 1 to 1 GF baking flour, or try a light rye flour. So many options! Let me know if you give any of these a go. :)

        Reply
    16. Ana says

      November 13, 2021 at 12:20 pm

      Hi Alana - thank you for all of your recipes. They have been a game changer in my GF baking journey! I made this cake for Thanksgiving 2 years ago (pre-Covid) and everyone loved it. I'm going to make it again this Thanksgiving (first post-Covid gathering!). I will do a couple of things differently. First, I will double the recipe. The cake is quite small (one 6" cake pan is called for). I made the cake for a few GF sensitive family members, but it was so good, everyone wanted to try it and there wasn't enough to go around. Second, the bake time for me was waaaaaay longer than the recipe called for. The cake batter is very dense and high in one cake pan. I have a regular ole' gas oven, I had to knife test and test and test again to make sure the middle got fully cooked. In the end it was in my oven 90+ minutes.

      My takeway from that experience is that this time I will double the recipe and use two 8 inch pans so it is not as dense or high in the pan and I can still get a layer cake effect. Can't wait to do this recipe again (and my family is excited for it too!).

      Reply
      • Alanna says

        November 14, 2021 at 7:35 am

        Aw I'm so glad you loved this recipe! Those modifications sound spot on. Please come back and let me know how it went! Hope you have a lovely and safe holiday gathering this year. :)

        Reply
    17. Allison says

      January 17, 2023 at 7:17 pm

      Such a great cake. I love the balance of flavors. Not too sweet either. Kids got a kick out of alcohol in the frosting. Ha! This will be a regular choice during persimmon season! Thanks so much!!!

      Reply
      • Alanna Taylor-Tobin says

        January 20, 2023 at 9:11 am

        Haha love it! I'm so glad it was a hit with all ages. Thanks a bunch for the sweet note!

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email


    Please wait...



    Thanks for subscribing!


    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust

    • Moist Gluten-Free Zucchini Bread with Almond Flour

    • 20-Minute Buckwheat Pancakes, But Make Them Floofy

    • Banana Muffins with Oat & Almond Flour (Gluten-Free)

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies

    • Super Moist Chocolate Cake with Coconut Flour

    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour

    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours

    • Tender & Flaky Gluten-Free Pie Crust

    • Gluten-Free Tart Crust with Almond Flour

    • 5-Minute Mascarpone Whipped Cream

    Footer



    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/


    I just scored a bunch of rhubarb from my mother-in
    I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/


    ✨ This lemon tart makes you feel like a fancy Fr
    ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/


    You’d never guess this ultra-moist, tender carro
    You’d never guess this ultra-moist, tender carrot cake is gluten-free and naturally sweetened! 😍 Made with almond flour, cassava flour, and topped with the dreamiest honey cream cheese frosting. Who’s grabbing a fork??
 
🥕 Craving this? Drop a “recipe please” in the comments, and I’ll send it straight to your DMs!
 
#GlutenFreeBaking #NaturallySweetened #CarrotCakeLovers #BakingReel #AlmondFlour #CassavaFlour
 
https://bojongourmet.com/paleo-carrot-cake-almond-flour-dairy-free/


    Do you agree? 🤔🍌

    Get the recipe for these F
    Do you agree? 🤔🍌

Get the recipe for these FLOOFY almond & oat flour banana muffins on my blog. 🥳

Or comment “recipe please” and get it delivered to your DMs. 💌

Bojon appétit! 👩🏻‍🍳

#bananamuffins #glutenfreebaking #almondflour #oatflour 

https://bojongourmet.com/gluten-free-banana-muffins-oat-almond-flour/


    ☘️The trick to shamrock-green #matchacookies?
    ☘️The trick to shamrock-green #matchacookies? Good matcha, the right leavening, and some baking magic 🪄

Made with @artisanamarket cashew butter, @coombsmaple maple syrup, @bobsredmill almond flour, @myencha matcha, and @guittardchocolate 💚

Comment “recipe please” and I’ll DM it to you. 

Bojon appétit! 

#vegancookies #veganrecipes #glutenfreevegan #almondflour #paleorecipes #matcharecipes #stpatricksday☘️ 

https://bojongourmet.com/matcha-chocolate-chip-cookies-vegan-paleo/


    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox


    Please wait...



    Thanks for signing up!


    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.