Easy, Vegan Persimmon Cake – perfect for fall baking

Kahki, kaki, persimmon, persimon or Sharon? What’s the name now? One thing is already clear: the orange-colored fruit, which is a bit reminiscent of a tomato, originally comes from Asia. But has now also found a taste in Europe. And thanks to our current recipe wish round on Instagram (have you already participated? – the new round starts on Monday and maybe your recipe proposal will be the next on the blog?), I decided on this wonderful proposal, because it is so wonderful and simply suits autumn. Today I started baking and working on the recipe. You can find more details and a look behind the scenes in my Instagram highlights.

Did you know that the fruit contains so-called “tannin”? These decrease with increasing maturity. Tannin is what makes the fruit bitter, wich means the more ripe the fruit becomes, the sweeter the taste.

The Sharon is the smaller, more yellowish fruit. It contains less tannin and are therefore milder in taste. Most of them come from Israel. The others are more from Japan and the surrounding area.

But now enough about the goods – let’s get to the recipe 🎉

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kahki, kaki, persimmon, persimon, persimone, sharon, lecker, delicious, kuchen, cake, therawberry, marie dorfschmidt, baking, backen, einfach, simple, easy, vegan, dairy free, laktosefrei, industriezuckerfrei, dit, diet, wholefoods, photography, fotografie, dessert, nachtisch, food, essen
Easy, Vegan Persimmon Cake – perfect for fall baking

Persimmon – have you heard of it? It's sweet and dlelicious and makes the perfect combo with cinnamon which means: perfect fall baking!

Course: Cake, Dessert
Keywords: cake, dessert, persimmon, Sharon, vegan, vegan baking
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 300 g spelt flour
  • 250 g vegan butter
  • 75 g coconut blossom sugar
  • 75 g brown sugar
  • 2 tsp cinnamon
  • 3 tbsp chia seeds
  • 3 tbsp oat drink
  • 1/2 tbsp lemon juice
  • 1 teaspoon Baking powder
  • 2 persimmons
Instructions
  1. Preheat the oven to 180 ℃ and grease a springform pan (⌀20cm) or line it with baking paper.

  2. Wash, peel and cut persimmons.

  3. Cut finely and set aside.

  4. Put the butter, both sugar and cinnamon in a mixing bowl. It also works great with the Thermomix (no ad).

  5. Beat until frothy.

  6. Add the flour and the rest of the ingredients – except for the persimmons – and stir well again.

  7. Then pour the dough into the springform and top with the persimmons. Press down lightly.

  8. Bake for about 1 hour. Then take out, let cool down and serve.

  9. You've made this recipe? YAY 🎉

    Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. 🎉

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Well, what do you say? Did I promise you too much?

I am definitely very happy about your feedback ♥️.

Please leave a comment here or your ideas and wishes.

Thank you very much for stopping by. Have a wonderful day and see you soon.

Marie 🙋🏼‍♀️

kahki, kaki, persimmon, persimon, persimone, sharon, lecker, delicious, kuchen, cake, therawberry, marie dorfschmidt, baking, backen, einfach, simple, easy, vegan, dairy free, laktosefrei, industriezuckerfrei, dit, diet, wholefoods, photography, fotografie, dessert, nachtisch, food, essen

Marie Dorfschmidt

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