persimmon cake

(Gluten Free)

by Hannah Buonaguro

Hannah Buonaguro is an artist and writer based in Brooklyn. She recently published a book of poetry titled "time that does not tick."

Photos by Hannah Buonaguro

2 tablespoons butter, softened

2 tablespoons coconut oil, melted

1/2 cup white sugar

1/2 cup dark brown sugar

1 tablespoon honey

3 large eggs

juice and zest of one lemon

1 teaspoon lemon extract

2 tablespoons fresh ginger, grated

1/8 cup (1 ounce) almond milk

1 tablespoon powdered sugar (optional)


1/4 flax seeds, ground

1 1/2 cup brown rice flour 

2 teaspoons baking powder

2 cup diced persimmons 


Preheat oven to 350 degrees. Mix butter, coconut oil, and sugars, then add honey, eggs, and almond milk. Add the ginger, and lemon, making sure to distribute evenly.  In a separate bowl, mix brown rice flour with flax seeds and baking powder. Slowly add in to wet mix, constantly stirring to incorporate. Then stir in most of the persimmons, carefully so as to keep the cubes intact. Pour batter into a loaf pan greased with vegetable or coconut oil, and add the rest of the diced persimmons on top, arranging evenly. Bake until edges are golden brown, about 30-35 minutes, testing with fork to make sure center is cooked through. Sift powdered sugar on top.