• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Delicious plate
  • Home
  • Recipes
    • All Recipes
      • Breakfast
        • Pancakes
        • Chia Pudding
        • Oatmeal
    • Lunch/Dinner Recipes
      • Vegan
      • Vegetarian
      • 30 minutes or less
      • Salad
      • appetizer
      • Side dish
      • Soup
      • Sandwich
    • Healthy
    • Vegetarian
      • Breakfast
    • Vegan
      • Soup
      • Dessert
      • Salad
      • Pasta
      • Side dish
    • Dessert
      • Tart
      • Brownies
      • Muffins and Cupcakes
      • Cookies
      • Cake
      • candy
    • 30 minutes or less
    • Gluten free
  • About
  • Gallery
  • Subscribe
  • Food Photography Services
Home » Dessert » Cake

Vegan Persimmon Cake

November 14, 2020 by Helena 2 Comments

This spiced Vegan Persimmon Cake is so moist and full of persimmon flavor that merry so well with the spices. If you are a persimmon lover, you will LOVE this cake!

Vegan Persimmon Cake

This is made with a whopping 600g pureed persimmons, about 3 medium sized ones. It is important that they are very ripe and soft for this cake. They give sweetness and moisture.

Some other great vegan cakes to try: Vegan Clementine Cake or this Vegan Pound Cake. If you are a fan of pistachios, try these cute little Vegan Orange and Pistachio cakes.

Jump to:
  • Ingredients
  • Instructions
  • Storage
  • More cake recipes to try:

Ingredients

This Vegan Persimmon cake is easy to make and requires just a few ingredients. See the list below. 

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

Persimmon cake

  • All purpose flour, I like using a kitchen scale to make sure it is the correct amount. If you don’t have one, first fluff the flor with a spoon and then gently add to a measuring cup and level with a knife.
  • Sugar, normal caster sugar, I prefer organic.
  • Baking powder and baking soda, a mix of the two really helps this vegan cake to rise and become light and fluffy.
  • Salt, just a little will enhance the flavours.
  • Turmeric, ads a wonderful earthy flavour and beautiful yellow color.
  • Cinnamon and cardamon, these warming spices go so well with the persimmon. Can also be replaced with all cinnamon.
  • Ground ginger, a little hint of spice from the ginger tastes so great with the other spices and persimmon.
  • Persimmon, make sure they are really ripe and soft. This will ensure a moist and flavourful cake.
  • Coconut oil, or other neutral vegetable oil
  • Orange juice, freshly squeezed always tastes best! gives this cake a wonderful flavour and the acid in juice also helps it to rise.

Orange glaze

  • Icing sugar
  • Orange juice, freshly squeezed always tastes best!
  • Pomegranate seeds for topping (optional)

See recipe card for quantities.

Vegan Persimmon Cake

Instructions

This cake is easy to make and full of flavor. See the instructions below and for the full instructions see the recipe card at the bottom.

Persimmon cake

  1. Brush a bundt pan generously with coconut oil and lightly dust with flour.
  2. Mix the dry ingredients in a bowl and set aside.
  3. Add the peeled and chopped persimmons to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed. Add the melted coconut oil and orange juice and pulse to just combine.
  4. Add the persimmon purée to the dry ingredients and stir gently until just incorporated, do not over mix!
  5. Pour the batter into the prepared bundt cake pan. Bake for about 40 min until a skewer comes out clean.
  6. Let the cake cool in the bunt pan for an hour and then carefully flip it out to a serving platter, remember that vegan cakes can be quite delicate.

Glaze

  1. In a small bowl, add the icing sugar and orange juice. Stir well until smooth, if it’s too dry, add more juice, too runny, add more icing sugar.
  2. Drizzle the icing over the cake and top with pomegranate seeds if desired. Let it see for 20 minutes before serving. Enjoy!
Vegan Persimmon Cake

Storage

This Vegan persimmon cake keeps best when stored in an air tight container or plastic bag. Keeps in room temperature for about 4-5 days. 

It can can also be frozen, but it is best to freeze this cake without the icing if possible. The icing will melt when defrosted. Place the persimmon cake in an ziplock bag and freeze for 2-3 months. Let in defrost in room temperature before slicing.

More cake recipes to try:

  • Vegan pumpkin banana bread cut into slices on a wooden cutting board.
    Vegan pumpkin banana bread
  • Vegan Almond Cake with Roasted Strawberries
    Vegan Almond Cake with Roasted Strawberries
  • A slice of Vegan olive oil cake topped with fresh berries and flowers.
    Vegan Olive Oil Cake
  • Vegan Pound Cake topped with a lemon glaze and berries on top. Cut into slices.
    Vegan Pound Cake

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!

Happy baking!

Vegan Persimmon Cake topped with a glaze and topped with Pomegranate seeds.
Print
Vegan Persimmon Cake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

This spiced Vegan Persimmon Cake is so moist and full of persimmon flavor, if you are a persimmon lover, you will LOVE this cake!

Author: Helena
Ingredients
Cake
  • 450 g all purpose flour
  • 250 g sugar
  • 3 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 1 teaspoon turmeric
  • 1 teaspoon each of cinnamon and cardamon
  • ½ teaspoon ground ginger
  • 600 g ripe persimmon, peeled and chopped (about 3 medium)
  • ½ cup coconut oil, melted
  • ¼ cup orange juice
Glaze
  • ⅔ cup icing sugar
  • 2 tbsp orange juice
  • optional, pomegranate seeds for topping
Instructions
  1. Preheat the oven to 180C (350F) Brush a bundt pan generously with coconut oil and lightly dust with flour.

  2. Mix the dry ingredients in a bowl and set aside.

  3. Add the peeled and chopped persimmons to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.

  4. Add the melted coconut oil and orange juice and pulse to just combine.

  5. Add the persimmon purée to the dry ingredients and stir gently until just incorporated, do not over mix!

  6. Pour the batter into the prepared bundt cake pan. Bake for about 40 min until a skewer comes out clean.

  7. Let the cake cool in the bunt pan for an hour and then carefully flip it out to a serving platter, remember that vegan cakes can be quite delicate.

Glaze
  1. In a small bowl, add the icing sugar and orange juice. Stir well until smooth, if it's too dry, add more juice, too runny, add more icing sugar.

  2. Drizzle the icing over the cake and top with pomegranate seeds if desired. Let it see for 20 minutes before serving. Enjoy!

More Cake

  • Chocolate Baked Oats topped with chocolate chips
    Vegan Chocolate Baked Oats
  • Vegan White Chocolate Tart with Blue Spirulina
    Vegan White Chocolate Tart with Blue Spirulina
  • Stroopwafel Caramel Cake
    Stroopwafel Caramel Cake
  • Vegan Carrot Cake
    Vegan Carrot Cake

Reader Interactions

Comments

  1. Kat

    December 05, 2020 at 10:32 pm

    Did you weight the persimmons before peeling and chopping or after? Already peeled and chopped 6 persimmons and I’m only at 445g….

    Reply
    • Helena

      January 01, 2021 at 10:22 am

      Hi Kat!

      Yes, I weight the chopped and peeled persimmons. I guess mine we a lot larger then your persimmons.

      Regards,
      Helena

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Portrait photo of Helena

Hi, I'm Helena!

Welcome to my blog, The Delicious Plate!

Here you’ll find some of my favourite recipes that your family will love! Cooking and baking is my passion so please follow along and share what I create!

Learn more about me →

Salad recipes

  • The salad in a salad bowl topped with herbs and jalapeños.
    Southwest Quinoa Salad
  • The salad on a plate with a fork.
    Chickpea cucumber feta salad
  • Mediterranean tomato and cucumber salad served in a wooden salad bowl.
    Mediterranean tomato and cucumber salad
  • Lentil and chickpea salad served in a bowl topped with feta cheese and parsley.
    Lentil and chickpea salad
  • The mixed salad in a bowl topped with fresh basil.
    Mediterranean white bean salad
  • Indian chickpea salad served in a salad bowl with some cashew nuts and lime.
    Indian chickpea salad

Overnight Oats

  • Pouring maple syrup over a pice of overnight oats topped with blackberries.
    Blackberry Baked Oatmeal
  • The baked oatmeal in the baking dish cut into slices.
    Peach baked oatmeal
  • A slice of the baked oats on a small plate topped with yoghurt, strawberries and maple syrup.
    Strawberry Rhubarb Baked Oatmeal
  • The baked oats in the baking dish cut into pieces.
    Strawberry banana baked oatmeal
  • The overnight oats in 2 glasses topped with fresh strawberries and chocolate chips.
    Chocolate strawberry overnight oats
  • The overnight oats in 2 glasses topped with banana slices and fresh blueberries.
    Blueberry banana overnight oats

Soup

  • Roasted sweet potato and red pepper soup served in a bowl. topped with a drizzle of cream and some parsley and chili flakes.
    Roasted sweet potato and red pepper soup
  • The cooked soup in the pot topped with parsley and lime slices.
    Moroccan Lentil Soup
  • Spiced carrot and lentil soup served in a bowl topped with a swirl of coconut milk, cilantro and chili flakes.
    Spiced carrot and lentil soup
  • Sweet potato, coconut and chilli soup served in two bowls. Topped with cream, sliced chilli and cilantro.
    Sweet potato, coconut and chilli soup
  • Lentil quinoa soup in a white bowl topped with lemon slices and chopped parsley.
    Lentil Quinoa Soup
  • Carrot and sweet potato soup in a white bowl topped with seeds and spices.
    Carrot and sweet potato soup

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest

Footer

↑ back to top

Recipes

  • Breakfast
  • Lunch and Dinner
  • Dessert
  • Vegetarian

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About
  • Gallery
  • Privacy Policy

Copyright © 2025 The Delicious plate

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.