Gluten-Free Vegan Chocolate Persimmon Bundt Cake {Refined Sugar-Free}

Gluten-Free Vegan Chocolate Persimmon Bundt Cake {Refined Sugar-Free}

{Gluten-Free, Vegan Refined Sugar-Free}

This Gluten-Free Vegan Chocolate Persimmon Bundt Cake was inspired by this Persimmon Chai Bread some of you may remember from a few weeks back {which was 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}. 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. I drizzled the cake with my favorite chocolate sauce and poured the rest down the center, which made for a delicious molten chocolate filling {skip if you’re a bundt cake purist, but you’ll certainly be missing out! ;) }! That sealed the deal — the cake was a hit :) .

Something I realized after sharing the persimmon chai bread recipe a few weeks ago 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 ;) . {If you’re already a persimmons expert, feel free to skip down to the recipe now ;) }. Persimmons look like this:

persimmon

A Japanese persimmon — drawing by Amanda A. Newton, 1887 (image source).

Well, that’s one variety, anyways. I actually used Jiro persimmons for my recipe here, but the above will work just as well and I LOVE the Japanese kind. A Greek friend of mine {while munching on this cake} told me that in Greece persimmons are called Lotus fruit, which reminded me of the lotus fruit mentioned in Homer’s Odyssey as the fruit of the lotus-eaters — so delicious that those who ate it forgot about their journeys home and just wanted to stay back and munch on persimmons instead! {sort of sounds like me :) }. 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}.

Anyhow, back on topic — why use persimmons in baking? Well, a good persimmon {read: a very, very ripe and somewhat squishy persimmon} is like a custard on the inside. Note: never attempt to eat an unripe persimmon lest your mouth shall pucker-up forever! Not to mention it will not be custardy at all, but rather gross actually {If you want it to ripen faster, keep it out of the fridge in a sealed container}.  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!

Gluten-Free Vegan Chocolate Persimmon Bundt Cake {Refined Sugar-Free}

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Chocolate Persimmon Bundt Cake


  • Author: Audrey @ Unconventional Baker
  • Prep Time: 10 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 25 minutes
  • Yield: 1 bundt cake

Ingredients

Cake Ingredients:

  • 415 gr ripe persimmons, de-stemmed (365 gr after stems removed) and quartered*
  • 3 small ripe bananas
  • ½ cup olive oil
  • ¾ cup maple syrup
  • ¾ cup non-dairy milk of your choice (I used almond milk)
  • 1 tbsp pure vanilla extract
  • ¾ cup cocoa powder
  • 1 cup buckwheat flour
  • ½ cup brown rice flour
  • ½ cup potato starch (tapioca or arrowroot starch would work too)
  • 1 tsp guar gum (or xantham gum)
  • 1 ½ tsp GF baking powder
  • 1 tsp baking soda
  • dash of salt

Chocolate Sauce Ingredients:

  • ½ cup coconut oil
  • ¼ cup cocoa powder (or carob powder)
  • 3 tbsp liquid sweetener of your choice (I used maple syrup)
  • 1 tsp pure vanilla extract
  • pinch of salt
  • 1 tsp tapioca starch

Instructions

  1. Preheat oven to 350F. Oil a large bundt cake pan and set aside.
  2. Place rough chopped persimmons (or puree if you already blended them down), bananas, olive oil, maple syrup, non-dairy milk, and vanilla 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 it’ll liquify.
  3. Add in all remaining cake ingredients and mix 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 cooking rack.
  5. In the meantime, prepare the glaze by following the directions in this DIY Vegan Magic Shell recipe. Once the loaf is cooled, transfer it onto your serving plate and drizzle with the sauce. Pour any remaining sauce down the centre. Place the cake in the fridge for about 10-15 minutes for the chocolate sauce to firm up slightly {or enjoy it warm and gooey, if that’s your thing ;) }. Enjoy!

Notes

*That’s about 2 medium persimmons

 

Gluten-Free Vegan Chocolate Persimmon Bundt Cake {Refined Sugar-Free}

Happy baking!

xo Audrey

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