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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

Description

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!


Ingredients

Cake Wet 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 unsweetened vanilla almond milk
  • 1 tbsp pure vanilla extract

Cake Dry Ingredients:

Topping:


Instructions

  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!

Notes

*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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