Vegan Persimmon Cake

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!

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.

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!

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:

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Happy baking!