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Persimmon Cake with Spices

Sharon Palmer

There’s nothing like persimmons in the fall. They are the actual color of fall—with their golden yellow scarlet colors. And persimmons are in season as fall progresses into winter. I prefer to eat persimmons crisp, like an apple. But if they get too ripe, don’t toss them out. Use them in baked persimmon cake recipes, like my light, healthy, vegan recipe for Persimmon Cake with Spices. This moist, fruity whole grain persimmon cake is healthy enough to eat for breakfast! Packed with flavorful persimmons, hemp, pumpkin seeds, whole grains, spices, and golden raisins, this vegan cake is dense and moist—a yummy fruity blend between cobbler and cake. It’s also lighter in added sugars and oils.

 

 

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Persimmon Cake with Spices


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  • Author: The Plant-Powered Dietitian
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings 1x
  • Diet: Vegan

Description

This healthy, vegan cake recipe, Persimmon Cake with Spices, is a delicious blend of cobbler and cake. This fruity persimmon cake is filled with the flavors of ripe persimmons, whole grains, spices, and hemp, chia, and pumpkin seeds.


Ingredients

Scale

Garnish (optional):


Instructions

  1. Preheat oven to 350 F.
  2. In a mixing bowl, whisk plant-based milk, oil, chia seeds, coconut palm sugar, and vanilla together with an electric mixer.
  3. Select fully ripe, soft persimmons. Slice them in half, remove any seeds, and scoop out the flesh into a bowl. Measure out 1 1/2 cups of the fruit and add to the mixing bowl. Mix with the electric mixer just until mixture is smooth.
  4. Add flour, oats, hemp seeds, baking powder, spice and salt, stirring only until well combined.
  5. Stir in raisins.
  6. Spray a 9×9 inch baking dish with nonstick cooking spray.
  7. Pour dough in baking dish, and sprinkle with 1 tablespoon pumpkin seeds (if desired).
  8. Place cake in the oven and bake for about 55-60 minutes, until cooked through.
  9. Allow to cool for 10-15 minutes before slicing it. Slice into 9 squares. Cover and refrigerate any leftovers.

Notes

*Select ripe, soft persimmons for this recipe. There are different varieties of persimmons, and some are larger than others.

This makes a fruity, soft, moist cake—with a texture between cobbler and cake.

To make this recipe gluten-free, substitute gluten-free flour blend for the whole wheat flour.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 277
  • Sugar: 21 g
  • Sodium: 28 mg
  • Fat: 12 g
  • Saturated Fat: 2 g
  • Carbohydrates: 39 g
  • Fiber: 6 g
  • Protein: 9 g

For other vegan dessert recipes, check out some of my favorites:

Dark Chocolate Pistachio Biscotti
Vegan Beet Red Velvet Cake with Raspberries
Cinnamon Apple Crumble

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2 thoughts on “Persimmon Cake with Spices

  1. Is it Ok to use either type of persimmons? I have some of the so called vanilla persimmmons. Maybe I’d need to blend them for a smooth puree?

    • You can use any type of persimmon, as long as it is very ripe. You don’t need to blend them separately in this recipe, just follow the directions.

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