Print Recipe Add to Collection
5 from 1 vote

Fall Harvest Fruit Cake (Persimmon-Apple Cake)

If you’ve ever tried a native persimmon, you know that it’s full of seeds. From 8 persimmons I got 3/4 of a cup of pulp once I’d removed all of the seeds. With store-bought persimmons, you may need only two or three to get enough pulp.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Vegan
Servings: 6
Calories: 260kcal
Author: Susan Voisin

Ingredients

FRUIT:

  • 3/4 cup ripe persimmon pulp
  • 1 large apple
  • 1/8 cup agave nectar
  • 1/8 cup water
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger

CAKE:

  • 1 1/2 cups white whole wheat flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup water
  • 1/4 cup orange juice
  • 1/2 cup agave nectar
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup soy yogurt or apple sauce

Instructions

  • Preheat oven to 350F. Oil a 8- or 9-inch baking dish or cake pan. (I used a round silicone cake pan.)
  • Remove the skin from the persimmons along with any seeds. Mash pulp and measure. Peel the apple and chop into 1/2-inch cubes.
  • Place the apple into a saucepan along with the 1/8 cup agave nectar, water, cinnamon, and ginger.
  • Cook over medium-low heat, stirring, until the apple softens, about 10 minutes. Add the persimmon and set aside.
  • In a large bowl, combine the flour, baking soda, salt, and cinnamon. In a large measuring cup or small bowl, mix together the water, orange juice, 1/2 cup agave nectar, cider vinegar, and vanilla. Make a well in the center of the dry ingredients and add the wet ones along with the soy yogurt or apple sauce. Stir until well-moistened. Fold in apple mixture.
  • Pour into the prepared pan. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for at least 15 minutes before removing from pan. Sprinkle with powdered sugar before serving, if desired.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 63g | Protein: 5g | Fat: 1g | Sodium: 444mg | Fiber: 5g