I’ve never liked persimmons. The first time I tasted one was in 6th grade; it was gross. I didn’t try one again until I met Berney. He loves persimmons, has a tree in his backyard, and eventually convinced me to try one. Still gross.
Persimmons have such a pretty color, and obviously people somehow like eating them, so I felt determined to figure out a way to eventually like them too. My opportunity came last week when one of my Jazzercise friends gave me a big bag of ripe persimmons. I decided the best method to get myself to like these fruits was to hide them in something else. Something like…chocolate cake.
Sounds weird. Tastes pretty great. You won’t even know persimmons are in there! I used the Fuyu variety of persimmons, but you could probably use the Hachiya variety instead as long as you make sure they are ripe.
The persimmons add unique sweetness and incredible moisture to the cake. It’s quite different than a traditional chocolate layer cake. It has a rich, almost fudgy texture. Then when you add the frosting with it…SUPER RICH. This is the kind of cake you need a scoop of ice cream with. Well actually…if you’re me, you need a scoop of ice cream with any cake.
Not only does this cake recipe give you healthy fats found in avocados, it also sneaks in about 10 grams of fiber from those green beauties, the persimmons and the whole wheat pastry flour. So this cake is basically health food. Right?…
- 1 cup unsweetened almond milk
- 1 Tablespoon apple cider vinegar
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup coconut oil, melted
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup fresh persimmons, pureed
- 2 medium-size ripe avocados, peeled and pitted
- 1/2 cup unsweetened cocoa powder
- 1/3-1/2 cup agave or maple syrup, amount to taste (I used about 1/2 cup)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt, or more to taste
- Preheat oven to 350°F. Line bottom of 9-inch springform pan with parchment paper round and coat sides with non-stick spray. Set aside.
- Prepare the persimmons by pureeing in a food processor until smooth; you want as few lumps as possible. Set aside.
- In a small bowl, add the vinegar to the almond milk and give a few gentle stirs. Set aside for a few minutes to curdle.
- In a separate bowl, sift together the flours, cocoa powder, baking powder, baking soda and salt.
- Using an electric stand mixer with a paddle attachment, cream the coconut oil and sugar. Add the milk mixture, vanilla and persimmon puree. Mix until smooth.
- Add the wet mixture to the dry ingredients and stir with a spatula until just combined.
- Pour into prepared springform pan. Bake for 38-43 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in pan before removing. For best results, refrigerate the cake for a few hours before cutting into layers and frosting.
- While the cake is cooling, prepare the frosting. Combine all the ingredients in a food processor and blend until completely smooth. Scrape down the sides as needed.
- Assemble by cutting the cake in half to form 2 thin layers. Place the top half rounded side down on a serving plate and spread on an even layer of frosting. Gently place the second cake half on top (cut side down) and cover entire cake with remaining frosting.
- Assembled cake can be stored in an airtight container in the refrigerator for several days. let cake come to room temperature before serving. Unfrosted cake can be made ahead of time, wrapped in plastic wrap and stored in the refrigerator or freezer for several days before being assembled and frosted.
- One 9" round cake
- (serving size: 1/10 cake with frosting)
- Calories: 383
- Fat: 15g
- Carbohydrates: 66g
- Sugar: 39g
- Fiber: 10g
- Protein: 5g
- Sodium: 320mg