Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons

Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons is a delicious option for a healthier holiday treat. Make this now, while you can still get Fuyu persimmons! Use Dessert Recipes for more ideas like this one.

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Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons found on KalynsKitchen.com

My cake-baking spree started with the Low-Sugar and Whole Wheat Apple-Pear Cake I made for Thanksgiving, and now we have this Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons 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!)

Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons found on KalynsKitchen.com

Mix the dry ingredients and spices. Grate the persimmon (I used my Cuisinart Food Processor.) Stir the persimmon into the dry ingredients, then chop the pecans and mix those in as well.

Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons found on KalynsKitchen.com

Whisk together the eggs, canola oil, buttermilk, and vanilla, then stir that into the dry ingredients and spread into a baking dish. Bake at 350F/175C for 35 minutes, or until the cake is firm and a toothpick comes out clean.

Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons found on KalynsKitchen.com

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?

Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons

Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons is a delicious option for a healthier holiday treat.

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 Stevia-in-the-Raw Granulated Sweetener or Splenda (or use sugar if you don’t care about having a low-sugar cake)
  • 2 T brown sugar (or use 2 T more sweetener if you want even less sugar)
  • 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 (about 5-6 persimmons)
  • 1/2 cup chopped pecans
  • 2 eggs, beaten
  • 1/4 cup canola oil
  • 1/4 cup buttermilk

Directions:

  1. 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.)
  2. In a large bowl, combine flour, oatmeal crumbs, Stevia-in-the-Raw Granulated Sweetener , brown sugar (or more sweetener), cinnamon, nutmeg, cloves, baking soda, and salt.
  3. 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.
  4. Measure 1/2 cup pecans and chop with a chef’s knife, then stir pecans into the dry ingredient mixture.
  5. Whisk together eggs, canola oil, buttermilk, and vanilla until well combined, then pour the wet ingredients into the dry ingredients and stir together.
  6. Pour the batter into cake pan and press down with a spoon so the surface is even.
  7. 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.
  8. Serve warm or cold. Can be served with regular or low-sugar whipped cream, ice cream, frozen yogurt, or even Greek yogurt.

Notes:

Recipe created by Kalyn with inspiration from Garden Harvest Cake.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using less sugar, whole wheat flour, and oatmeal all make this Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons better for the 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, and it would be too high in carbs for a traditional low-carb diet plan.

Find More Recipes Like This One:
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