Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons

Ingredients

• 1 cup white whole wheat flour
• 1/2 cup oatmeal crumbs or rolled oats
• 3/4 cup Stevia-in-the-Raw Granulated Sweetener or Splenda
• 2 T brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground cloves
• 1 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 cups grated Fuyu persimmon
• 1/2 cup chopped pecans
• 2 eggs, beaten
• 1/4 cup canola oil
• 1/4 cup buttermilk

Directions

1. Preheat the oven to 350F/175C. Coat a 9″ x 9″ cake pan with non-stick spray. A round cake pan would likely work here too.
2. In a large mixing bowl, stir together the flour, oatmeal crumbs, Stevia-in-the-Raw Granulated Sweetener, brown sugar or additional sweetener, cinnamon, nutmeg, cloves, baking soda, and salt.
3. Peel the persimmons, then grate them with a food processor or a hand grater until you have 2 cups. Add the grated persimmon to the dry mixture and stir until it is worked through evenly.
4. Measure out 1/2 cup pecans, chop them with a chef’s knife, and mix them into the bowl with the dry ingredients.
5. In a separate bowl, whisk the eggs, canola oil, buttermilk, and vanilla until smooth and combined. Pour that mixture into the dry ingredients and stir everything together.
6. Transfer the batter to the prepared cake pan, then use a spoon to gently press and smooth it into an even layer.
7. Bake for about 35 minutes, until the top feels set and bounces back lightly when touched, and a toothpick inserted into the center comes out clean.
8. Serve the cake warm or cold. It can be paired with regular or low-sugar whipped cream, ice cream, frozen yogurt, or Greek yogurt.