How to prepare persimmon cake: 10 recipes for all tastes (even the one with erythritol)

How to prepare persimmon cake with 10 easy and tasty recipes, suitable for every palate, including a version with erythritol for those who want a lighter sweetness. Perfect for autumn, these recipes offer healthy and delicious alternatives, ideal for any occasion.

Persimmons are one of the autumn fruits par excellence, sweet and soft they are a delight for the palate, but if you have a tree and you have an overproduction you can also think about trying to make some cakes. Being a very sweet fruit, the recommended sugar dose is slightly less than that of other sweets.

Also remember that persimmons give desserts a moist texture and delicate flavor.

We have collected 10 recipes for persimmon cakes, from those with cocoa to those with maple syrup.

Here are 10 persimmon cake recipes

Light persimmon cake

You can make a delicious light persimmon cake using simple ingredients such as persimmons, nuts, eggs, sugar and flour. The recipe does not require butter or oil, and is perfect for a light and tasty autumn dessert. The persimmon and walnut puree gives softness to the cake, while cooking at 180°C for around 35 minutes guarantees a soft and crunchy consistency.

For more details and the complete procedure, you can consult the recipe at this link.

Vegan persimmon, walnut and chocolate chip cake

This persimmon, walnut and chocolate chip cake is a vegan dessert, without milk, eggs and butter, perfect for autumn. Soft, moist and rich in flavor, it can be prepared in a very short time, with a bowl and a simple fork.

To prepare it, start by crushing 350g of ripe vanilla persimmon pulp with a fork. Add 350g of flour, 200g of whole cane sugar, 180g of seed oil and a sachet of yeast, mixing well. Combine 50g of chopped walnuts and 50g of dark chocolate chips.

Pour the mixture into a 22cm cake tin, lined with baking paper. Cook in a preheated oven at 180°C for about 50-60 minutes, checking the cooking with a toothpick. It will be soft and moist.

Persimmon and cocoa cake

This persimmon and cocoa cake is a concentrate of pleasure, perfect for those who love intense flavors and want to indulge in a light but delicious dessert. The unique flavor of this cake, simple to prepare, will leave you with a sweet and irresistible memory.

To make it, crush 230g of persimmons with a fork and mix them with 50g of oat flour, 10g of coconut flour, 10g of bitter cocoa, 20g of Greek yogurt, an egg and 25g of erythritol. Add a pinch of activated bicarbonate of soda with lemon juice for leavening. Pour the mixture into a 12 cm mold and cook in the oven at 200°C for 45 minutes. A sprinkling of coconut flour on top completes everything.

Gluten-free and sugar-free persimmon and hazelnut cake

This gluten-free persimmon, cocoa and hazelnut cake is an autumnal delight perfect for a healthy and energetic breakfast or snack. Its moist consistency and rich taste of cocoa and hazelnuts make it irresistible, as well as being suitable for everyone, thanks to its lightness and absence of ingredients such as butter, milk and refined sugars.

To prepare it, blend one persimmon (about 290g) and combine it with 60g of hazelnuts ground into flour, 40g of wholemeal oat flour, 20g of bitter cocoa, 20g of erythritol, 10g of honey and 4g of vanilla cream of tartar yeast. Add a pinch of cinnamon and mix everything well. Pour the mixture into a cake pan and cook at 180°C for 30 minutes. Once cooked, let it cool and store it in the fridge for a touch of freshness.

Ricotta and persimmon tart

This is a tart with soft yogurt pastry and a ricotta and persimmon filling, and it is the perfect dessert to create a special moment with the people you love. The pastry, light and tasty, goes perfectly with the creamy and naturally sweet filling.

To prepare it, knead together 100g of wholemeal flour, 150g of 00 flour, 150g of Greek yogurt, 2 tablespoons of oil, an egg, 80g of sugar and a teaspoon of yeast. After letting the mixture rest in the fridge, blend 400g of persimmon pulp and mix it with 250g of ricotta. If you want, you can enrich the filling with raisins, cinnamon or chocolate chips. Roll out the pastry, fill and cook in the oven at 180°C for about 50 minutes.

Persimmon cheesecake

This persimmon cheesecake is a refined and delicious dessert, perfect for surprising your guests with a dessert with a fresh and creamy flavour. The crunchy base of cocoa biscuits combines with a velvety cream based on mascarpone, ricotta and persimmon pulp, all completed with a covering of persimmons and honey that gives a touch of natural sweetness.

For the base, blend 250g of cocoa biscuits and add 100g of melted butter. Compact the mixture into a 24cm mold and place in the fridge to harden. Prepare the cream by soaking 20g of gelatine in cold water, then blend 600g of persimmon pulp and sieve it. Heat 75g of cream and dissolve the gelatine in it. Combine 400g of mascarpone, 200g of ricotta, the persimmons, 20g of lemon juice and 100g of icing sugar in a mixer, then add the cream with the gelatine. Pour the mixture onto the base and leave in the fridge for at least 3 hours.

For the topping, blend 500g of persimmon pulp and sieve it, then add 30g of honey and 10g of lemon juice. Heat part of the mixture, dissolve 8g of soaked gelatine and combine everything. Pour onto the cheesecake and leave to rest for an hour in the fridge. Complete with whipped cream and apple persimmon slices.

Wholemeal tenderine with persimmons and cocoa

There wholemeal tenerina with persimmons and cocoa it is a soft autumn dessert rich in intense flavours, perfect for those who love persimmons and chocolate. It is easy to prepare and combines the natural sweetness of persimmons with the soft texture of a wholemeal base.

Blend 400g of persimmon pulp with 50g of sugar, then add 2 eggs, 50ml of seed oil, 70g of wholemeal flour, 30g of starch, 50g of cocoa and half a sachet of yeast. Pour into a pan, add chocolate chips and cook at 180°C for 40 minutes.

Persimmon and amaretti cake

The persimmon, chocolate and amaretti cake is perfect for pampering yourself on cold and humid autumn days. Soft and with an intense flavour, it combines the sweetness of persimmons with the crunchiness of amaretti, with a delicious touch of dark chocolate.

To prepare it, whisk 3 eggs with 100g of sugar, then melt 100g of dark chocolate with 30g of butter. Add 400g of persimmon pulp, 150g of 00 flour, 100g of crumbled amaretti biscuits and a sachet of yeast. Pour the mixture into a pan, decorate with 2 sliced ​​apple persimmons and bake.

Persimmon cake with maple syrup

Maple syrup, a natural sweetener obtained from the sap of maple trees, is an excellent alternative to refined sugar, thanks to its delicate taste and beneficial properties. To prepare this cake you need to blend a persimmon together with 150g of coconut milk, 50g of seed oil and a spoonful of maple syrup. In a bowl, sift 200g of type 0 flour, 20g of bitter cocoa and ½ sachet of yeast. Combine the puree with the flours and add 60g of melted dark chocolate. Mix everything together and pour the mixture into a 20cm mould. Bake at 170°C for 20-30 minutes.

Persimmon cake without butter

This persimmon cake is an easy and light recipe, perfect for those looking for a dessert without butter. Blend 350g of persimmon pulp with 120g of sunflower seed oil. Whip 3 eggs with 150g of brown sugar, a pinch of salt and the grated zest of an orange. Add the persimmon mixture and 50g of dried fruit (walnuts or hazelnuts), then incorporate 190g of oat flour, 50g of starch and a sifted sachet of yeast. Pour into a pan and cook at 180°C for 40-45 minutes.