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
- 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
Instructions
- Preheat oven to 350 F.
- In a mixing bowl, whisk plant-based milk, oil, chia seeds, sugar, and vanilla together with an electric mixer.
- 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.
- Add flour, oats, hemp seeds, baking powder, spice and salt, stirring only until well combined.
- Stir in raisins.
- Spray a 9×9 inch baking dish with nonstick cooking spray.
- Pour dough in baking dish, and sprinkle with 1 tablespoon pumpkin seeds (if desired).
- Place cake in the oven and bake for about 55-60 minutes, until cooked through.
- 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
