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Vegan Persimmon Cake topped with a glaze and topped with Pomegranate seeds.
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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!