Mini Persimmon Spice Cakes
Author: Flying on Jess Fuel
Recipe type: Dessert
Serves: 18 cakes
- 2 cups pureed persimmons (about 4-5 persimmons)
- 2 eggs
- ½ cup coconut oil, melted
- ½ cup pure maple syrup
- 1 tsp vanilla extract
- 1½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- Pinch ground nutmeg
- Pinch ground cloves
- Preheat oven to 400 degrees.
- Use a food processor or blender to puree persimmons (stems removed) into a smooth pulp.
- In a bowl, whisk together persimmon puree, eggs, coconut oil, maple syrup and vanilla extract.
- In another bowl, combine flour, baking powder, soda, salt and spices.
- Pour wet ingredients into dry and stir until just combined.
- Scoop batter evenly into about 18 non-stick sprayed muffin cups (fill about ¾ full).
- Bake 20-25 minutes, until cakes are set.
- Let cool in muffin tins 10 minutes, then transfer to wire racks.
- Serve warm or cool.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/mini-persimmon-spice-cakes-and-300-amazon-gift-card-giveaway/
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