Persimmon Cardamom Coffee Cake

This was our Thanksgiving dessert. Persimmons are a fun and seasonal twist because they aren’t typical, and our guests were excited to try them for the first time!


  • 1 1/2 cups puréed persimmons
  • 2 eggs
  • 1/2 cup coconut sugar (or sweetener of choice – I replaced with stevia)
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened plant milk
  • 1 cup coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/2 tsp fine sea salt

First mix all the wet ingredients and dry ingredients separately. Then add the dry ingredients to the wet ingredients, and mix until well combined. Pour into a loaf pan and bake for 50-55 mins at 350. 
I topped with coconut yogurt – the tangy flavor was amazing with the spice of the cake!

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