Adapted from FatFree Vegan Kitchen
Persimmon Bundt Cakes
- 1 1/4 cups Fuyu persimmons, cubbed
- 1 Tbsp. lemon juice
- 1 Tbsp. coconut oil
- 2 Tbsp. unsweetened applesauce
- 1/2 cup agave nectar
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1/4 cup raisins
Preheat oven to 350. Oil or spray a bundt pan.
In a small bowl, mix the persimmon, lemon juice, coconut oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins.
Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes if you using a pan for one bundt cake. (My bundt pan with 6 small bundt cakes took 30 minutes.)
Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.
Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day.