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Persimmon Spice Oat Snack Cake

Sharon Palmer

There’s nothing like persimmons in the fall. They are the actual color of fall—with their golden yellow scarlet colors. And they are in season as fall progresses. I prefer to eat persimmons crisp, like an apple. But if they get too ripe, don’t toss them out. Use them in a baked treat, like my vegan recipe for Persimmon Spice Oat Snack Cake. This moist, fruity whole grain snack 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 mixture between cobbler and cake. It’s also light in added sugars and oils.



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Persimmon Spice Oat Snack Cake

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(4 votes, average: 4.75 out of 5)

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


This healthy, vegan Persimmon Spice Oat Snack Cake is a mixture between cobbler and cake—filled with the flavors of ripe persimmons, whole grains, spices, hemp and chia seeds, and pumpkin seeds.



Garnish (optional):


  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. Slice persimmons in half, remove seeds, and scoop out flesh into the bowl. Mix well until mixture is smooth.
  4. Add flour, oats, hemp seeds, baking powder, spice and salt, stirring only until well combined.
  5. Stir in pumpkin seeds and 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 about 10 minutes. Slice into 9 squares.


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

  • Category: Dessert
  • Cuisine: American


  • 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

Keywords: persimmon cake, vegan cake, vegan dessert

For other plant-powered 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 Spice Oat Snack Cake

  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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