Persimmons are the less unusual, but incredibly tasty autumn fruit that you will see popping up at farmers markets in the next several weeks, especially on the west coast. When paired with the quintessential fall fruit, the apple, you have the makings for an absolutely delicious and nutritious apple cake recipe that can work as a dessert, snack, or even a sweet breakfast treat.
Check out this completely vegan apple cake recipe for perfect fall harvest parties, potlucks, or just a way to use up the extra fruit you may have!
Sweet Ginger Apple Cake Recipe With Persimmon
Enough for 6 large servings
3/4 cup ripe organic persimmon pulp (make sure to extract the seeds before you pulp the persimmons – you can also quickly boil them to easily remove the skin)
2 medium organic apples of your choice
1/8 cup organic agave nectar or other sweetener
1/4 cup water
1 teaspoon organic cinnamon
1/2 teaspoon grated fresh organic ginger
1 1/2 cups organic whole wheat flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup organic almond milk (or any kind of milk)
1/2 cup organic agave nectar or other sweetener
1 tablespoon organic cider vinegar
1/2 teaspoon organic vanilla extract
1/4 cup organic apple sauce
Preheat your oven to 350 F.
Oil a 8- or 9-inch baking dish or bundt cake pan. Remove the skin from the persimmons along with any seeds, which you can do with a paring knife or by boiling the fruit. Mash the persimmon pulp by hand or in a food processor. Peel the apples and chop them into small chunks.
Bring the 1/8 cup agave nectar, water, cinnamon, and ginger to a simmer in a saucepan, and then add the fruit. Cook over low heat until the apple softens, about 10 minutes, and then set aside.
Next measure out and combine the first 3 dry ingredients in a bowl. Mix the milk, agave nectar, or other sweetener, cider vinegar, and vanilla in a small bowl and then add to the large mixing bowl. Stir together and then fold in the apple sauce and the simmered apple persimmon mixture.
Pour into the oiled cake pan or baking dish and bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Cool in the pan, on a wire rack, for at least 15 minutes, and then carefully loosen the sides with a butter knife before flipping onto a plate or serving platter. For an added touch of sweetness, top this apple cake recipe with either a zesty lemon glaze or a decadent ginger chocolate glaze.
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