• Prep-time: / Ready In:
  • Makes 12 cakes

Fuyu persimmons are best for these picture-perfect baby cakes. These fruits are similar to tomatoes in appearance and feel the same when ripe. They can be hard to find fresh, so this recipe takes advantage of dried persimmons. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan to make these cakes, filling the cups two-thirds full with batter.

*Tip: Persimmon pulp can be found in some food markets and online. If you can’t find it, make your own. Choose ripe Fuyu persimmons. Remove stems; quarter persimmons. Remove seeds; place persimmons in a blender or food processor. Cover and blend until smooth. Press pulp through a fine-mesh sieve. Or chop ½ cup (2 oz.) dried persimmons. Top with 2 cups boiling water; let stand 30 minutes. Drain, reserving ⅔ cup soaking liquid. In a small food processor combine drained persimmons and reserved soaking liquid. Process until smooth.


  • 12 small dried persimmon slices
  • 2 tablespoons + ½ cup dried cranberries or chopped dried cherries
  • 2 tablespoons flaxseed meal
  • 2 cups whole wheat pastry flour
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon pumpkin pie spice or apple pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup mashed persimmon pulp (*see recipe intro)
  • ⅓ cup packed pure cane brown sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ cup shelled whole pistachio nuts
  • 2 tablespoons shelled chopped pistachio nuts


  1. Place persimmon slices and the 2 Tbsp. dried cranberries in two separate bowls. Cover with boiling water. Let stand 20 to 30 minutes to soften. Drain, reserving soaking liquids. In a saucepan bring 1 cup of the combined soaking liquids to boiling. Reduce heat to medium; simmer about 15 minutes or until reduced by half.
  2. Preheat oven to 350°F. Line twelve 2½-inch muffin cups with foil or silicone cup liners. Arrange soaked persimmon slices and soaked cranberries in bottoms of muffin cups.
  3. In a bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
  4. In a medium bowl whisk together the next five ingredients (through salt). In a separate bowl whisk together flaxseed mixture and the next four ingredients (through vanilla). Add wet mixture to flour mixture; stir just until combined. Stir in the ½ cup cranberries and ½ cup pistachios. Spoon into prepared muffin cups, spreading evenly.
  5. Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 10 minutes. Remove from pan. Cool slightly on wire rack. Invert cakes and remove cup liners. Brush cakes with reduced soaking liquid and sprinkle with the chopped pistachios. Serve with remaining soaking liquid.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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