• Flour 300 g (10.8 oz)
  • persimmons 300 g (10.6 oz)
  • Chocolate chips 120 g (4.2 oz)
  • Oil 120 g (1/2 cup)
  • Sugar 80 g (2.8 oz) • 470 kcal
  • Eggs 4 • 130 kcal
  • Baking powder 16 g (1 1/8 tbsp) • 156 kcal
  • Icing sugar
Calories refers to 100 gr of product

Persimmons are synonymous with fall. They have a mild pumpkin-like flavor, so like pumpkin, they make a tasty ingredient in desserts. This persimmon cake recipe gets most of its sweetness from the persimmon so less sugar is necessary. This makes it a tad bit healthier than your normal cake. It’s a great dessert for fall or winter, and will fit any fall-themed menu perfectly. It’s so moist and flavorful, no frosting is needed. Yo can also add more variety if you want. This recipe couldn’t be easier. Wet and dry ingredients are mixed separately, combined, and baked—as easy as that.

How to decorate Persimmon Cake

You can serve this Persimmon Cake with a gentle sprinkle of icing sugar (powdered sugar) or use a cream cheese frosting (use any recipe you would use for a carrot cake).

Alternatively, you can make an upside-down Persimmon Cake, by adding thin slices of persimmon to the bottom of the cake pan before adding the batter. Once baked, turn out the cake and serve it upside down, with the persimmon slices upwards.

Recipe Tips

– A ripe Hachiya Persimmon works best for this recipe. It adds moisture and sweetness. The fuyu is not suitable for this Persimmon Cake and is best eaten raw.

– To make this recipe vegan, you’ll need to substitute the eggs with flax eggs. Mix 1 tbsp ground flaxseed meal with 3 tbsp of water. Allow to rest in the refrigerator for 15 minutes to 30 minutes to set. 1 tbsp flaxseed meal = 1 egg.

– Feel free to add more flavor and texture to this Persimmon Cake. Pureed banana, walnuts, and a touch of cinnamon will work really well with persimmon. You can even add chopped apples!

How to store and freeze Persimmon Cake

The baked cake will keep in an airtight container in the refrigerator for up to 3 days. To store it in the freezer, wrap the baked, cooled cake tightly in plastic wrap, and layer with additional aluminum foil. Consider wrapping individual servings, as they will thaw quicker and be easier to serve. Remember, however, that this cake is best served on the day it’s made.

How to make Persimmon Cake

Add the eggs to a large glass bowl.

Add the oil, sugar, and mix.

Core the persimmon fruits and chop in cubes.

Blend the persimmon in a food processor and add the pulp to the egg mixture.

Mix well.

In a separate bowl, add the chocolate chips, flour, baking powder, and mix to combine.

Add the dry ingredients to the wet ingredients and mix through.

Pour the batter into a cake pan lined with parchment paper and sprayed with cooking oil.

Top with additional chocolate chips.

Bake for 30 minutes at 180 ºC (350ºF). Use a toothpick to check that it is cooked.

Sprinkle it with icing sugar to serve.