Cakes, Tarts

Persimmon Bundt Cakes (Fat Free and Vegan)

Persimmon_Bread_1

Adapted from FatFree Vegan Kichen
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

  • 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

Persimmon_Bread_2

Directions:

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.

Persimmon_Bread_4

Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day.

Persimmon_Bread_5

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8 Comments

  • Reply
    Anonymous
    January 13, 2012 at 4:15 am

    That looks delicious! I had no idea that low fat quick breads were better when they sat a bit. Thanks for the tip! As always – your photos are stunning!

  • Reply
    Ruth Reynoso-Sance
    January 13, 2012 at 4:24 am

    They look amazing! I haven't had a lot of experience with persimmons, I am curious to see how they taste in baked goodies…

  • Reply
    S.V.
    January 13, 2012 at 6:43 am

    My mother loves persimmon….she would love this bundt cake. The pictures are amazing.

  • Reply
    Anonymous
    January 13, 2012 at 6:21 pm

    My experience with persimmons is mixed – I love the flavor but hate the texture after. I'd be interested to try them in baked goods.
    very cute little bundt cakes!

  • Reply
    Amalia
    January 14, 2012 at 3:31 am

    I've been wanting to try persimmon for a long time now and this is definitely making me want to try some even more! They are so cute 🙂 But most importantly they look sooo delicious! I love the mini bundt pans, I've got to get me some. Great recipe, I love your presentation!

  • Reply
    Kathy
    January 14, 2012 at 9:23 am

    I love persimmons! My dad even went out and bought a small persimmon tree 2 years ago which hasn't produced any fruit yet but that doesn't stop us from buying them!
    Until recently, I never knew you could or would bake with a persimmon fruit!

    http://daily-iphoneography.posterous.com

  • Reply
    Magic of Spice
    January 15, 2012 at 7:05 pm

    These are wonderful and such a delightful combination!

  • Reply
    Peggy
    January 20, 2012 at 8:33 pm

    These bundt cakes look so good!

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