Chocolate Persimmon Bundt Cake

5 from 3 reviews

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.

Keywords: Chocolate Persimmon Bundt Cake (Vegan & Gluten-Free)