Chocolate Persimmon Cake

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Chocolate persimmon cake is a deliciously moist dessert. This easy recipe is a great way to use fresh persimmons. 

Over the years I’ve learned that not everyone is familiar with persimmons. If that’s you, add it to your must-try list now!

I love eating persimmons raw, but they’re also excellent when added to baked goods.

This chocolate cake is one of my favorite ways to use ripe persimmons. The fruit makes it rich and sweet, but not overpoweringly so.

Top it with powdered sugar or whipped cream and you have a wonderful winter dessert!

What are persimmons?

Persimmons are one of those fruits your eyes probably roam right over when at the grocery store. 

They’re often tucked away in the tropical fruit section, along with starfruit and guava and kumquat. 

But these orange beauties are actually grown in many parts of the US, from California to Connecticut. 

Persimmons are mildly sweet with a honeylike flavor. They get sweeter as they ripen, and their insides get jammy.

There are two main kinds of persimmon: hachiya and fuyu. 

Hachiya are shaped more like an apple, and have paler orange skin. Hachiya persimmons are also astringent with high levels of tannins, so you need to wait until they are very soft before eating.

Fuyu persimmons are brighter orange with a squat shape. They can be sliced and eaten while still firm, or while soft.

You’ll most likely find fuyu persimmons at major supermarkets. Either variety can be used for this recipe.

Ingredients for chocolate persimmon cake

Aside from the persimmons, you probably have everything else you need for this cake already!

Persimmon pulp – You can use very soft hachiya persimmons, or puree fuyu persimmons in a food processor. The skins are edible, but I recommend removing them for a smoother texture.

Brown sugar – The subtle molasses flavor of brown sugar is great against the fruit.

Vegetable oil – You can swap in applesauce if you prefer. It can be used in equal proportions.

Eggs – Standard large eggs

Vanilla – As always, I recommend pure vanilla extract!

Flour – This recipe now calls for all-purpose flour. A previous version of this recipe used whole wheat pastry flour, but it’s not always easy to find. Feel free to substitute if you have it!

Cocoa powder – Make sure to use unsweetened cocoa powder. I use Dutch-processed cocoa powder.

Baking powder – For lift

Cardamom – I love using ground cardamom in cakes and other baked goods like cardamom tea loaf. You can swap in cinnamon if you prefer.

Salt – Salt boosts the flavors in recipes, so don’t neglect to add it in baked goods!

Milk chocolate – This is optional, but I like to add a bit of chopped chocolate to the batter.

You can also use chocolate chips instead of chopped chocolate. Mini chocolate chips are great because they disperse evenly throughout the cake!

How to make chocolate persimmon cake

First, preheat the oven to 350°F.

Grease and flour a 9-inch round cake pan. You can also use a 9-inch square pan or mini bundt (cakelet) pan.

If needed, slice and puree your persimmons in a food processor or blender. You’ll need 3-4 persimmons to get ¾ cup of pulp.

In a large bowl, mix together the persimmon puree, brown sugar, and vegetable oil until blended.

Whisk in the eggs and vanilla until smooth.

In another bowl, sift together the flour, cocoa powder, baking powder, cardamom, and salt.

Stir the dry ingredients into the wet ingredients until smooth. 

If using the additional chocolate, fold it into the batter.

Pour the batter into your prepared cake pan and smooth the top.

Place in the oven and bake for 25 minutes. A cake tester inserted into the center should come out clean.

If you want a somewhat fudgy texture, bake for 20 minutes.

Let cool in the pan 5 minutes, then turn out onto a wire rack to cool completely.

Serve with powdered sugar or whipped cream.

Storage tips

Chocolate persimmon cake can be stored at room temperature for 3 days. 

Make sure to place it in an airtight container, on a covered cake plate, or covered with plastic wrap.

For longer storage, place in the refrigerator for up to 7 days.

To freeze, let the cake cool completely, then wrap in plastic wrap and foil, and freeze for up to 3 months.

Defrost cake in the refrigerator overnight.

More persimmon recipes

Looking for more ways to enjoy persimmons? Try these recipes:

• Persimmon Salsa
• Pumpkin Persimmon Bread
• Persimmon Sweet Potato Soup

Persimmon chocolate cake is not too sweet, not too rich. It’s just right for an afternoon coffee break or even with breakfast. Give it a try!