Chocolate Persimmon Bundt Cake

This chocolate persimmon bundt cake was originally inspired by this Persimmon Chai Bread (which is hands down the best chai loaf I've ever had -- gluten-free, vegan, refined sugar-free or not!).

Baking with persimmons is always a pleasure and a treat for me (so jealous of those who can enjoy this amazing fruit all year-round).

vegan gf chocolate persimmon bundt cake

Adding persimmon into a chocolate bundt cake makes for an incredibly moist and lush cake with a great consistency -- something incredibly important in a gluten-free, egg-free, and dairy-free cake.

The cake was a real hit with everyone over the years, down to even visiting 9 and 10 year old neighbors suspicious of anything "vegan" or "gluten-free" -- I call that a successful cake ;)

chocolate persimmon bundt cake

Chocolate Drizzle Option for this Chocolate Bunt Cake

Originally, when I shared this recipe on the blog some years ago I drizzled it with my favorite chocolate sauce and poured the rest down the center, which made for a delicious molten chocolate filling.

I've since updated it with just a simple layer of sprinkled coconut milk powder and love it as a lighter option (recipe and photos have been updated to that, since that's how I make this cake most often these days). But know that the chocolate sauce (link above) is in your arsenal for those times you're feeling like something something a little bit richer and even more "chocolatey".

slice of chocolate persimmon dessert

A Few Quick Tips on Baking with Persimmons

Something I realized after sharing that initial persimmon chai bread recipe is that a lot of people either don't know what a persimmon is or seem to feel intimidated using it in a recipe. For those unfamiliar with baking with persimmons, let me initiate you into the magic that this fruit is... And if you're already a persimmons expert, feel free to skip down to the recipe now ;) .

Persimmons look like this:

A guide to baking with Persimmons

Well that's one variety, anyways (Hachiya). I've used Hachiya and Fuyu persimmons (most common in grocery stores here) in the past for the recipe here. Both kinds work just fine.

In terms of baking, a good persimmon (read: a very, very ripe and somewhat squishy persimmon) is like a custard on the inside. One thing you should know right off the bat is that some persimmon types are astringent (like Hachiya), meaning you can only eat them when they're fully ripe and even over-ripe (soft and squishy and with a deeper shade of orange). Note: never attempt to eat an unripe astringent persimmon lest your mouth shall pucker-up forever! It's really quite an unpleasant experience. If the variety you've got on hand is astringent and you want them to ripen faster, keep the persimmons out of the fridge in a sealed container.

If on the other hand you're using non-astringent persimmons (like Fuyu), though they are edible and delicious even when not fully ripe, for baking this type of a cake I recommend letting them ripen as much as possible so that they become softer and more custardy on the inside.

Persimmons are usually in season in the fall in colder climates (can never wait long enough for persimmon season!), so look out for them in October and November (or all year round in many Asian fruit-stands and supermarkets).

A Few Other Uses for Persimmons

  • You can eat them fresh (incredibly flavorful and delicious)
  • Blend them into a custard (even more delicious. It'll surprise you how custardy these things get when blended!)
  • Add them to a smoothie (for thick and delicious smoothies) use them in baking as an ultra sweet fruit topping or add-in (like in delicious persimmon tarts, pies, etc.)
  • Or use the puree inside baked goods for enhanced flavor, moisture, texture, and consistency (they can act as a great egg substitute in many baked goods too). When used inside baked goods like breads and cakes, you often won't be able to detect the persimmon flavor {like in this chocolate bundt cake}, so it's added in more for the benefits I just mentioned. You can certainly play up the persimmon flavor by pairing it with things like chai spices (so cinnamon, nutmeg, cloves, etc.) or other fruit (like apples, pears, and citrus).

There -- now you're an expert on using persimmons in baking :). Now let's make this cake!

chocolate bundt cake slice with persimmons


Chocolate Persimmon Bundt Cake

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 9" bundt cake
  • Category: Cake
  • Method: Baked
  • Cuisine: Dessert


An incredibly moist and lush gluten-free vegan chocolate bundt cake with a great consistency. Drizzled with chocolate sauce takes it to the next level!


Cake Wet Ingredients:

  • 415 gr ripe persimmons, de-stemmed (365 gr after stems removed) and quartered*
  • 3 small ripe bananas (just under 300 gr when peeled)
  • ½ cup olive oil
  • ¾ cup maple syrup
  • ¾ cup unsweetened vanilla almond milk
  • 1 tbsp pure vanilla extract

Cake Dry Ingredients:



  1. Preheat oven to 350F. Oil a 9" bundt cake pan and set aside.
  2. Place all wet ingredients into a blender and blend into a smooth and uniform mixture. Transfer into a large mixing bowl. Note: persimmon tends to gel up very easily once blended, so if you leave your mixture to sit in the blender for a bit and it gels up, simply re-blend for a few seconds and the mixture will liquefy again.
  3. Add dry cake ingredients and mix with a hand mixer (or spatula) until everything is combined and uniform.
  4. Pour into your prepared pan and bake for approximately 1 hour and 15 minutes (or until a skewer inserted down the center comes out dry. Remove from oven and cool on a cooling rack.
  5. Once cooled, dust the cake with some of the coconut milk powder using a sieve. And enjoy!


*That's about 2 medium-sized persimmons.

**Tapioca or arrowroot starch would work too.

***Keep an eye out on the ingredients in the coconut milk powder, as some contain dairy as an additive.

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