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.

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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

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    29 Comments on “Oatmeal Spice Cake with Persimmon”

  1. 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!

  2. Tigerfish, thanks. I liked it very much and I'm not really a cake eater.

    Elizabeth, thanks for the guava tips!

  3. 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!)


  4. Sounds and looks really good. Great idea to add persimmons in the cake.

  5. 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.

  6. 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?


    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.

  7. 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!

  8. 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!


  9. Matt, thanks. Sounds like I need to try a few places and find them.

  10. Persimmons can be found regularly in Rancho Market and any of the Russian/Armenian stores (Europa, Arbat, European Tastees.

  11. I've never cooked a persimmons. Can't wait to try this!!!

  12. 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?

  13. 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.

  14. 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.

  15. 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!

  16. Oh, and I meant to tell you that I just love your new holiday-inspired header! Just noticed it and it's adorable!

  17. 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!

  18. 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.

  19. Hi Kalyn:
    Great recipe! I would like to substitute splenda with apple sauce – any idea on the measurements? Thanks!

  20. How delicious! I'm loving your use of persimmons lately. Sounds like a great cake.