Vegan/Gluten-free & Soy-Free Mexican Chocolate Cake

After reading up on some vegan flourless chocolate cakes and applesauce cakes, I mostly adapted from this recipe on Karina's Kitchen blog, I have to offer you this persimmon chocolate cake which is vegan, gluten-free & soy-free, low fat and made without refined sugar but which tastes so rich and delicious, and is so easy to make that I made three of them.

Ron's Birthday Cake
Put dry ingredients into your mixing bowl or food processor cup:

3/4 c. sorghum flour
1/4 c. amaranth flour
3 tablespoons corn starch
1/2 cup organic sucanat
1 Tb dry Ener-G Egg Replacer
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
4 Tb Xocolatl cocoa powder (or regular cocoa powder)

Mix to blend dry ingredients, then addwet ingredients:

1 c persimmon puree
4 oz. melted dark chocolate
2 tablespoons Spectrum Organic Shortening
1/2 c raw agave nectar
2 tsp champagne vinegar
3 tsp vanilla extract
3 tsp coffee extract - or - 1 Tb instant or finely ground coffee
1 tsp almond extract

Blend until smooth, then pour into prepared springform pan. Bake in pre-heated 350F oven till firm - about 30 to 35 minutes, depending on the size of your pan and altitude. Cool on a wire rack. Chill or eat right away with your fingers and call it a "test," before making another one.

I'll be serving this with a persimmon sauce that I made with 1 c. persimmon, 1 c. water, 1 c. sucanat and cooked down to nearly persimmon butter consistency.