Persimmon Cake with Spices

There’s nothing like persimmons in the fall! They are the actual color of fall—with their golden-yellow and rusty scarlet colors. And persimmons are in season as fall progresses into the winter. I prefer to eat persimmons when they are crisp, like an apple. But if they get too ripe, don’t toss them out. Use them in a baked persimmon cake recipe, like my light, healthy, vegan recipe for Persimmon Cake with Spices. This moist, fruity whole grain persimmon spice 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, as it gains its tender moist quality compliments of those flavorful persimmons.

This persimmon recipe is super simple and filled with ingredients you might have in your pantry right now: vegetable or avocado oil, plant-based milk, chia seeds, brown sugar, white whole wheat flour, rolled oats, hemp seeds, spices, and raisins. Yum! Packed with nutrition—fiber, vitamins, minerals, phytochemicals, and healthy fats—you can feel really good about this seasonal persimmon dessert. Learn more about persimmon health benefits and cooking tips here.

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

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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.

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Ingredients

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• 1 cup plant-based milk, plain, unsweetened
• 1/4 cup vegetable oil or avocado oil
• 2 tablespoons chia seeds
• ¼ cup coconut palm sugar or brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups persimmon fruit (about 4 medium-sized ripe persimmons)*
• 1 ¼ cups white whole wheat flour
• ½ cup rolled oats
• 2 tablespoons hemp seeds
• 1 teaspoon baking powder
• 1 ½ teaspoons pumpkin pie spice
• Pinch salt
• 1/3 cup golden raisins

Garnish (optional):

• 1 tablespoon pumpkin seeds

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Instructions

1. Preheat oven to 350 F.
2. In a mixing bowl, whisk plant-based milk, oil, chia seeds, 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

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