I am a little in love with persimmons and this cake!

I modified the original recipe obtained from: http://www.glutenfreeveganlove.com/vegan-gluten-free-recipes/gluten-free-vegan-persimmon-chai-bread-refined-sugar-free/

Appox. Time: 1 hour 25 mins

Makes: 2 loaves or 1 loaf and a bunch of cupcakes


  • 7 ripe persimmons
  • ½ cup melted coconut oil
  • 1 ripe banana
  • 1 Tbsp GF pure vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground allspice
  • ½ tsp ground black pepper
  • ½ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 2 cups dried almond pulp
  • 2/3 cup potato flour
  • 2 tsp GF baking powder
  • 2 tsp baking soda
    Optional: 1 cup raisins or currants


  1. Preheat oven to 350F. Line two bread loaf pans with parchment paper and set aside.
  2. De-stem (and if skins are hard, de-skin) persimmons.  Puree in blender.  Blend in melted coconut oil, banana, vanilla, and spices into a smooth and uniform mixture. Transfer into a large mixing bowl.
  3. Add in all remaining bread ingredients, except raisins, and mix until everything is combined and uniform. Fold in the raisins.
  4. Pour into your prepared bread loaf pans and bake for approximately 1 hour and 5 minutes (or until a skewer inserted down the center comes out clean). Remove from oven and let cool.
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