Kalyn's Kitchen

Oatmeal Spice Cake with Persimmon

Oatmeal Spice Cake with Persimmon uses white whole wheat flour, Monkfruit Sweetener, and Fuyu Persimmons for a low-sugar cake that’s a treat.

PIN Oatmeal Spice Cake with Persimmon to try it later!

Oatmeal Spice Cake with Persimmon finished piece of cake on serving plate

My cake-baking spree started with the Apple Pear Cake I made for Thanksgiving, and now we have this Oatmeal Spice Cake Persimmon with oatmeal for more fiber and a slightly more whole grain texture. More important, persimmons are only in season from late October through late December, so I recommend making this before it’s too late. (Thanks again to Andrea from Rookie Cookery for helping me have fun experimenting with the persimmons that came in the mail!)

Oatmeal Spice Cake with Persimmon process shots collage

How to Make Oatmeal Spice Cake with Persimmon:

(Scroll down for complete recipe with nutritional information.)

  1. I buzzed the oatmeal in the food processor, but it’s probably not essential.
  2. Mix the dry ingredients and spices.
  3. Grate the persimmon; I used my Cuisinart Food Processor (affiliate link).
  4. Stir the persimmon into the dry ingredients, then chop the pecans and mix those in as well.
  5. Whisk together the eggs, avocado oil (or vegetable oil of your choice), buttermilk, and vanilla, then stir that into the dry ingredients.
  6. Spread cake batter mixture into a baking dish.
  7. Bake at 350F/175C for 35 minutes, or until the cake is firm and a toothpick comes out clean.
  8. Serve warm or room temperature, with some whipped cream if desired!

More Cakes with Persimmons:

Persimmon Pudding Cake ~ Simply Recipes
Hachiya Persimmon Cake ~ Fresh Approach Cooking
Spiced Persimmon Cake with Dates and Lemon Glaze ~ Andrea Meyers
Persimmon Spice Cake ~ What’s For Lunch Honey?

Oatmeal Spice Cake with Persimmon finished piece of cake on serving plate

Oatmeal Spice Cake with Persimmon

Yield 9 small servings
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

This Oatmeal Spice Cake with Fuyu Persimmon uses whole wheat flour and Monkfruit sweetener to make it a healthier holiday.


  • 1 cup white whole wheat flour
  • 1/2 cup oatmeal crumbs or rolled oats (oatmeal crumbs that have been buzzed in the food processor will give a finer crumb to the cake)
  • 3/4 cup + 2 T Golden Monkfruit Sweetener (see notes)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves (cloves are a strong flavor, some people may prefer to leave out)
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 cups grated Fuyu persimmon (see notes)
  • 1/2 cup chopped pecans
  • 2 eggs, beaten
  • 1/4 cup avocado oil (see notes)
  • 1/4 cup buttermilk


  1. Preheat oven to 350F/175C.
  2. Spray a 9″ x 9″ cake pan with non-stick spray. (You could probably use a round cake pan for this recipe as well.)
  3. In a large bowl, combine flour, oatmeal crumbs, Monkfruit sweetener, cinnamon, nutmeg, cloves (if using), baking soda, and salt.
  4. Peel persimmons and grate using a food processor or hand grater until you have two cups of grated persimmon.
  5. Then stir the persimmon into the dry ingredients until it’s evenly distributed in the mixture.
  6. Measure 1/2 cup pecans and chop with a chef’s knife, then stir pecans into the dry ingredient mixture.
  7. Whisk together eggs, oil, buttermilk, and vanilla until well combined, then pour the wet ingredients into the dry ingredients and stir together.
  8. Pour the batter into cake pan and press down with a spoon so the surface is even.
  9. Bake cake about 35 minutes, or until the top is firm and springs back when touched, and a toothpick inserted into the cake comes out clean.
  10. Serve warm or cold. Can be served with regular or low-sugar whipped cream, ice cream, frozen yogurt, or even Greek yogurt.


I love Golden Monkfruit Sweetener (affiliate link), but use any no-calorie sweetener you prefer. I would use Avocado Oil (affiliate link, but use any vegetable oil you prefer. Two cups of grated persimmon is about about 5-6 persimmons.

Recipe created by Kalyn with inspiration from Garden Harvest Cake.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 223Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 305mgCarbohydrates: 25gFiber: 5gSugar: 7gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using less sugar, whole wheat flour, and oatmeal all makes this Oatmeal Spice Cake with Persimmon better for the original South Beach Diet than traditional cakes, but with 2 cups of fruit, this is still a relatively sweet cake, so I’d consider it a “once-in-a-while treat” for phase 2 or phase 3 for South Beach dieters It would be too high in carbs for a traditional low-carb diet plan.

Find More Recipes Like This One:
Use Dessert Recipes for more ideas like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Oatmeal Spice Cake with Persimmon

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    29 Comments on “Oatmeal Spice Cake with Persimmon”

  1. Yummy!! Wasn’t sure if it was necessary to peel the persimmons? This was my first time working with them. I did end up peeling them just in case…

  2. How about if I use sour cream instead of buttermilk? And carrots for the persimmons? I'll be lacking moisture but is that all? What should Io? Add milk? By the way I'm in Mesa, AZ. ( PHX. ) persimmons grow here also, but not common. They must be the Hachiya variety because I tried one off the tree years ago , it looked so good but had to spit it out. Horrible, I'd try em again, cooked of course:).

    • I'm not a good enough baker to know what would happen if you sub different ingredients like that. But this Garden Harvest Cake has both carrots and butter milk (and no persimmons!) so you might like it instead.

      And the Hachiya persimmons are pretty horrible raw, agree!

  3. Yes, there are persimmon trees in Southern California. Many people have them in their yards and never use them. I substitute persimmons for pumpkin in various recipes. Seems to work out fine.this cake sounds delicious.

  4. This reminds me of my grandmother's recipe. She is no longer with us but I have great memories of her persimmon tree and delicious cakes. I can't wait for Fall!!

  5. Truthfully, I have no idea how it would work to substitute other ingredients. I'd probably look on the left under Low Sugar Desserts and try a different recipe.

  6. Can pumpkin or another fresh fruit be substituted for the persimmon — such as ripe pears or peaches? Or even canned fruit?

    Thanks and heal fast!

  7. That's fun. Glad it worked.