Eggless Persimmon Bundt Cake

Holiday special Eggless Persimmon Bundt Cake with a subtle flavor of cinnamon. Healthy and delicious!

Fruit Based Dessert

I have mentioned this many times – I love fruit based desserts. I enjoy and like the natural flavor that it adds to the dessert. So today’s recipe is a fruit based recipe and it’s the egg-less persimmon bundt cake. With the subtle cinnamon spice flavor, this cake is perfect for this holiday season. Decor your holiday spread with delicious persimmon bundt cake.

Before getting into the recipe, let me share some details about bundt cake and about persimmons.

Persimmons

This edible Japanese fruit fall under berry family even though they are not popularly considered to be berries. This fruit was introduced in California around 1800s and from then on it has become one of the staple fruit here. Persimmon is one among the common backyard trees here in CA. During the peak season, you find this fruit in abundance in all the groceries and also in farmers market. IMO, this fruit resembles like tomato and like them semi-ripe and crisp stage. But for this recipe we need nice juicy ripe persimmons.

Bundt Cake

This has its own history and we have couple of different etymologies. Literally it means cake which is baked in a bundt pan. There is no single recipe for bundt cake, any cake can be baked in bundt pan get its name. There different varieties of bundt cake pans with intricate designs and patterns. I went with the standard bundt cake pan.

Persimmon Bundt Cake

Now coming back to the recipe, I wasn’t planning for preparing this cake initially. My colleague shared a lot of persimmons from his backyard harvest. It was too much for us to consume so thought of using it for smoothie or for baking. That’s when I came across this recipe and I baked it the same day and vaandu really liked it and took it work too the next day.  All my colleagues loved it and it was so moist with great texture that when I mentioned it’s eggless, everyone was taken aback. The cake was gone in no time and vaandu started pestering me to bake it again. Couple of weeks later, I prepared it again and took pics and here I am sharing the recipe with you.

I used egg replacer for this recipe. You can use eggs or other egg replacers. Preparing the bundt pan before pouring the batter is very important and so that we can maintain the shape.  I got a perfect shape both the times and I think I posted it in my IG story too. But the super enthusiastic person in me wanted to click with persimmon in the middle of the cake right after taking it out and when I kept the fruit in the middle, one of the edges slightly fell apart. But nevertheless the cake was heavenly (even if i say so myself ;-) ) so clicked it and oh yeah took a video of this recipe too. And you can find the video below.

Eggless Persimmon Bundt Cake Recipe

Ingredients:

• Large ripe persimmons – 4
• All-purpose flour – 2 cups
• Baking Soda – 1.5 tsps
• Sugar –1 ⅓ cups
• Butter – ½ cup or 1 stick at room temperature
• Egg replacer – 3 tbsps.
• Water – 9 tbsps.
• Vanilla extract – 2 tsps
• Ground Cinnamon – 1 tsp
• Salt – ½ tsp
• Ground all spice – ½ tsp
• Ground cloves – ¼ tsp
• Raisins – handful
• Powdered sugar for dusting on top

Prep – Work:

• Grease the bundt cake pan with oil or butter. Make sure all the edges are coated with oil and dust some flour around the pan.
• Peel the persimmons and puree them. Measure about 1.5 cups of puree and mix the baking soda to this puree and set aside.
• Mix 3 tbsps. of egg replacer powder with 9 tbsps. of water and set aside. (Please see the instructions in the cover. This measure might differ with brand. )
• Preheat the oven to 350°F.

Steps:

• Beat sugar and butter in large bowl until blended (mixture will be grainy).
• Now add the egg replace mix and blend again.
• Add the vanilla and mix it nicely.
• Sift flour, cinnamon, salt, all spice and ground cloves into butter mixture; blend well. I used my hand mixer throughout but at this stage you can use the baking spatula to fold them all together.
• Mix in persimmon mixture and raisins.
• Transfer batter to prepared pan. Spread the batter nicely and just fold them upward as shown in the video, so the shape comes out really well. After that, tap the cake pan, so the cake batter settles down without any air pockets.
• Bake cake until tester comes out clean, about 55 minutes.
• Cook cake in pan on rack 8 to 10 minutes.
• Turn out cake onto rack or plate carefully and let it cool again.
• Sift powdered sugar over cake.

That’s it. Yummy persimmon bundt cake is ready.

Notes:

• Greasing and flouring the bundt cake pan is very important as it helps to remove the cake easily.
• Also letting the cake cool down for about 8 to 10 minutes is very important. If not the cake might stick to the pan and you will lose the shape while removing.
• Egg replacer of your choice can be used.
• Also adjust the sugar and spice mix as per your preference.

Sending this to Valli’s Kid’s delight event. :-)

Enjoying Eggless Persimmon Bundt Cake? You will love these, too:

• Eggless Cakes
• Instant Pot Eggless Mango Cake with Cardamom
• Eggless Microwave Single Serving Peanut Butter Mug Cake
• Single Serving Eggless Microwave Vanilla Cake | 1 Minute Cake

Have you made made this recipe?

If you’ve made this recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

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5 from 2 votes

Eggless Persimmon Bundt Cake

Holiday special Eggless Persimmon Bundt Cake with a subtle flavor of cinnamon. Healthy and delicious!

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: Fusion

Servings: 4

Calories: 935kcal

Author: Srividhya G

Ingredients

• ▢ 4 Large ripe persimmons
• ▢ 2 cups All-purpose flour
• ▢ 1.5 tsps Baking Soda
• ▢ 1 ⅓ cups Sugar
• ▢ ½ cup Butter or 1 stick at room temperature
• ▢ 3 tbsps Egg replacer
• ▢ 9 tbsps Water
• ▢ 2 tsps Vanilla extract
• ▢ 1 tsp Ground Cinnamon
• ▢ ½ tsp Salt
• ▢ ½ tsp Ground all spice
• ▢ ¼ tsp Ground cloves
• ▢ Raisins handful
• ▢ Powdered sugar for dusting on top

Instructions

Prep – Work

• Grease the bundt cake pan with oil or butter. Make sure all the edges are coated with oil and dust some flour around the pan.
• Peel the persimmons and puree them. Measure about 1.5 cups of puree and mix the baking soda to this puree and set aside.
• Mix 3 tbsps. of egg replacer powder with 9 tbsps. of water and set aside. (Please see the instructions in the cover. This measure might differ with brand. )
• Preheat the oven to 350°F.

Steps

• Beat sugar and butter in large bowl until blended (mixture will be grainy).
• Now add the egg replace mix and blend again.
• Add the vanilla and mix it nicely.
• Sift flour, cinnamon, salt, all spice and ground cloves into butter mixture; blend well. I used my hand mixer throughout but at this stage you can use the baking spatula to fold them all together.
• Mix in persimmon mixture and raisins.
• Transfer batter to prepared pan. Spread the batter nicely and just fold them upward as shown in the video, so the shape comes out really well. After that, tap the cake pan, so the cake batter settles down without any air pockets.
• Bake cake until tester comes out clean, about 55 minutes.
• Cook cake in pan on rack 8 to 10 minutes.
• Turn out cake onto rack or plate carefully and let it cool again.
• Sift powdered sugar over cake.
• That’s it. Yummy persimmon bundt cake is ready.

Video

Notes

• Greasing and flouring the bundt cake pan is very important as it helps to remove the cake easily.
• Also letting the cake cool down for about 8 to 10 minutes is very important. If not the cake might stick to the pan and you will lose the shape while removing.
• Egg replacer of your choice can be used.
• Also adjust the sugar and spice mix as per your preference.
• Adapted from food.com

Nutrition

Calories: 935kcal | Carbohydrates: 173g | Protein: 11g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 952mg | Potassium: 627mg | Fiber: 2g | Sugar: 68g | Vitamin A: 774IU | Vitamin C: 111mg | Calcium: 89mg | Iron: 7mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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