Oatmeal Spice Persimmon Cake
This Persimmon Cake has white whole wheat flour, oatmeal, Monkfruit Sweetener, and Persimmons for a delicious cake without added sugar.
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I’m definitely not a baker, but recently I had a cake-baking spree that started with the Apple Pear Cake I made for Thanksgiving. And then I got persimmons in the mail and had fun trying this Oatmeal Spice Persimmon Cake! (Thanks again to Andrea from Rookie Cookery for helping me have fun experimenting with persimmons!)
This tasty persimmon cake has oatmeal for more fiber and a slightly more whole grain texture, and the cake is flavored and sweetener with a generous amount of grated Fuyu Persimmon. Remember that Persimmons are only in season from late October through late December, so I recommend making this before it’s too late.
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- White Whole Wheat Flour (affiliate link)
- oatmeal crumbs or rolled oats
- Monkfruit Sweetener (affiliate link)
- ground cinnamon (affiliate link)
- nutmeg
- ground cloves (affiliate link)
- baking soda
- salt
- Fuyu persimmon
- pecans
- eggs
- Avocado Oil (affiliate link)
- buttermilk
What are Fuyu Persimmons?
Fuyu Persimmons are an Asian variety of persimmon that can be eaten both raw or cooked. They have bright orange skin and look a bit like orange tomatoes.
What sweetener did I use for the Persimmon Cake?
I’m a huge fan of Monkfruit Sweetener (affiliate link) and my preferred brand is Lakanto Monkfruit Zero Calorie Sweetener. You can use either Classic Monkfruit or Golden Monkfruit for this recipe, but for recipes where there isn’t much liquid I find the Classic Monkfruit will dissolve better.
How high in carbs is this Persimmon Cake?
This cake that’s sweetened with Persimmon and Monkfruit Sweetener has about 20 net carbs per serving.
Want more low-sugar or sugar-free dessert ideas?
Check out Dessert and Baking to find more desserts that are low in sugar or sugar-free.
How to make Oatmeal Spice Persimmon Cake:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I buzzed the oatmeal in the food processor, but it’s probably not essential.
- Mix the dry ingredients and spices.
- Grate the persimmon; I used my Cuisinart Food Processor (affiliate link).
- Stir the persimmon into the dry ingredients, then chop the pecans and mix those in as well.
- Whisk together the eggs, avocado oil (or vegetable oil of your choice), buttermilk, and vanilla, then stir that into the dry ingredients.
- Spread cake batter mixture into a baking dish.
- Bake at 350F/175C for 35 minutes, or until the cake is firm and a toothpick comes out clean.
- Serve warm or room temperature, with some whipped cream if desired!
More Tasty Desserts with Fruit:
Oatmeal Spice Persimmon Cake
This Persimmon Cake uses Fuyu Persimmon, whole wheat flour, oatmeal, and Monkfruit sweetener to make it a healthier holiday treat with no added sugar.
Ingredients
- 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 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
Instructions
- Preheat oven to 350F/175C.
- Spray a 9″ x 9″ cake pan with non-stick spray. (You could probably use a round cake pan for this recipe as well.)
- In a large bowl, combine flour, oatmeal crumbs, Monkfruit sweetener, cinnamon, nutmeg, cloves (if using), baking soda, and salt.
- Peel persimmons and grate using a food processor or hand grater until you have two cups of grated persimmon.
- Then stir the persimmon into the dry ingredients until it’s evenly distributed in the mixture.
- Measure 1/2 cup pecans and chop with a chef’s knife, then stir pecans into the dry ingredient mixture.
- Whisk together eggs, oil, buttermilk, and vanilla until well combined, then pour the wet ingredients into the dry ingredients and stir together.
- Pour the batter into cake pan and press down with a spoon so the surface is even.
- 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.
- Serve warm or cold. Can be served with regular or low-sugar whipped cream, ice cream, frozen yogurt, or even Greek yogurt.
Notes
I love 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
Yield
9Serving Size
1Amount 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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using monkfruit sweetener, whole wheat flour, and oatmeal makes this Oatmeal Spice Persimmon Cake 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 probably 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.
Historical Notes for this Recipe:
This recipe for Oatmeal Spice Persimmon Cake was posted in 2009. It was last updated with more information in 2024.
31 Comments on “Oatmeal Spice Persimmon Cake”
Can I used puréed persimmon that I have frozen instead of grating them? Thanks!
Sorry to be slow to answer, I was at the movies. I’m not completely sure since I haven’t ever frozen persimmon, but I think that might work if you squeeze out some of the liquid from the persimmon.
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…
Glad you liked it! I don’t think they have to be peeled, it’s just a preference.
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!
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.
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!!
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.
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!
That's fun. Glad it worked.
OK, I confess that I did not have persimmons, but the recipe was too tempting, so I turned it into… a carrot cake. I substituted molasses for brown sugar to increase moisture (I assume persimmons are moister than shredded carrots) and egg substitute for eggs. I am sure it's not the same as the persimmon cake, but let me tell you, it's the best recipe for carrot cake I found so far!
Tigerfish, thanks. I liked it very much and I'm not really a cake eater.
Elizabeth, thanks for the guava tips!
Thank you, Kalyn; I'll keep my eyes open for Fuyu persimmons. (I'm not sure that the "soft runny" aspect of the other kind is completely appealing.)
Ah, guavas. I adore guavas. But I've only had really good fresh guavas when we were in India years ago. The little Mexican(??) guavas we can get here are fine once they're cooked (with a little sugar) but because the guavas have been picked so green and allowed to ripen off the tree, they're not great in their raw state and lack the sweetness crispness they should have.
If you do find guavas in your fruit store, only buy them if they are particularly fragrant. You should be able to smell them from across the aisle. (I LOVE the scent of guavas!)
-Elizabeth
Sounds and looks really good. Great idea to add persimmons in the cake.
Elizabeth, the ones I've been experimenting with are fresh Fuyu persimmons. They should be bright orange and firm but not hard. I would describe the flavor as halfway between an apple and a mango. They are much less sweet than oranges. Fuyu persimmons can be eaten raw or cooked, but Hachiya persimmons are usually cooked (and they taste terrible until they are completely soft, almost runny. Have fun if you try them! I don't think I've ever had fresh guava.
I feel pretty certain that persimmons are readily available in several stores, Kalyn. Because I've never tried them, I confess I just haven't really looked.
If I do find them, how do I to tell if they're good persimmons or not? (I presume you are getting fresh persimmons rather than dried?)
And the flavour? Am I incorrect that they are reminiscent of oranges?
-Elizabeth
P.S. Speaking of imported fruit, we recently bought some guavas at our favourite South American grocery store. My husband made the most brilliant guava ice cream. It's intensely flavoured of guava and even though it's made with 10% cream AND sugar, I don't feel even remotely concerned about having it because a couple of tablespoons in a little saucer is plenty.
Elizabeth, I must say I am quite a fan of persimmons now that I've had so much fun experimenting with them. I bet you would love them if you can find them there. Matt in the previous comments has given me some ideas where to look in Utah!
Wow. This cake looks beautiful! I don't think I have ever tried persimmons before, although I've seen them in the Asian grocery stores.
I love the idea of serving the cake with yoghurt!
-Elizabeth
Matt, thanks. Sounds like I need to try a few places and find them.
Persimmons can be found regularly in Rancho Market and any of the Russian/Armenian stores (Europa, Arbat, European Tastees.
I've never cooked a persimmons. Can't wait to try this!!!
thx!
Gracie
Dara, we need to start nagging the Utah grocers to get them. I'm going to check Liberty Heights Fresh to see if they have any.
Lydia, one more persimmon recipe to come still! Glad you are liking them. I wonder if persimmons are mostly in California and Florida?
I love the variety of recipes you've made with this box of persimmons. They seem to work well in both sweet and savory recipes. Next year I'm going to try to find these here in the northeast.
I wish that I still had some of those persimmons left because I would love to try this cake. I'm bookmarking it for the next time I come across some persimmons.
Winnie, I never see persimmons here either, but next year I'll look harder for them! The headers are designed by my uber-talented brother Rand, he is the greatest!
Oh, and I meant to tell you that I just love your new holiday-inspired header! Just noticed it and it's adorable!
YUM! I am desperate to get persimmons so I can try your awesome recipes, but I have yet to find them where I live 🙁
Sounds delicious though!
Joanne, thanks. I am hooked on persimmons. One more persimmon recipe to come!
Maya, I haven't used applesauce as a baking ingredient, so I don't know. Be sure to take into consideration that you're adding more liquid, because the splenda is a big part of the dry ingredients.
Hi Kalyn:
Great recipe! I would like to substitute splenda with apple sauce – any idea on the measurements? Thanks!
How delicious! I'm loving your use of persimmons lately. Sounds like a great cake.