Delicious & Easy
Vegan Persimmon Loaf
Swapping buckwheat, sorghum, and almond flours for traditional wheat flour gives this sweet treat a boost of healthy benefits.
Images courtesy of Liz Murphy.
Ingredients for
Vegan Persimmon Loaf
1 cup oat flour
½ cup buckwheat flour
¾ cup sorghum flour
2 tbsp almond meal
1 teaspoon cinnamon
½ teaspoon salt
1 tablespoon baking powder
¼ cup coconut oil, softened
½ cup puréed persimmon
¼ cup coconut sugar
3 flax eggs
3 teaspoons orange zest
1 teaspoon vanilla extract
⅓ cup coconut milk
3 tablespoons caraway seeds
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Instructions for
Vegan Persimmon Loaf
Preheat oven to 350° degrees, and line a 9x5-inch loaf pan with parchment paper.
Combine flours, cinnamon, salt, and baking powder in a large mixing bowl. In a separate bowl, cream together the coconut oil, persimmon purée, and coconut sugar. Add the flax eggs and mix to combine. Once the mixture is thoroughly combined, add in the orange zest along with the vanilla extract and lightly mix to incorporate.
Gradually add in the flour mixture to the wet mixture alternating with the coconut milk, and stir to combine. Once all the ingredients are well incorporated, fold in the caraway seeds.
Pour the batter into the lined loaf pan and bake for 50 to 55 minutes. The loaf is done when an inserted knife or a toothpick comes out clean. Cool for at least 10 minutes and enjoy warm with butter and honey. Store leftovers in an airtight container in the fridge for up to 1 week and reheat in the toaster oven.
Frequently asked
Questions About This Recipe
Which persimmons are best for baking?
Hachiya persimmons are typically used for baking but fuyu persimmons work great as well.
How do you make persimmon purée?
Peel persimmons and grind in a food processor until smooth.
How do you make a flax egg?
Flax eggs are a great substitute in many plant-based baking recipes and they couldn't be easier to prepare: 1 tablespoon of ground flaxseed meal mixed with 2 ½ tablespoons of water makes one flax egg.
