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Ingredients

Adjust Servings:
1 cup All purpose flour
3/4 tsp Baking soda
1/4 cup Butter softened
3/4 cup Sugar
1 1/2 tbsp Ener g egg replacer
6 tbsp Warm water
2 Persimmon
1 tsp Vanilla extract
A pinch Salt

Eggless Persimmon cake

  • Serves 4
  • Medium

Ingredients

  • 1 cup All purpose flour
  • 3/4 tsp Baking soda
  • 1/4 cup Butter
    softened
  • 3/4 cup Sugar
  • 1 1/2 tbsp Ener g egg replacer
  • 6 tbsp Warm water
  • 2 Persimmon
  • 1 tsp Vanilla extract
  • A pinch Salt

Directions

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Eggless persimmon cake is a fruit based cake.. If you like the fruity flavour and texture then you should bake and taste this cake.

Persimmon

Eggless Persimmon Cake

 

Persimmon is essentially a berry. Berries are  fleshy fruits without stones or pit. These bright orange coloured fruits develop from a single ovary. Persimmons are tricky to use in culinary usage. These fruits are stringent when they are not fully ripe. So you should touch and feel if it is soft enough and the colour should be bright orange and should not have that yellow patches.Astringent variety of these fruits have their medicinal value and is used in that industry.

Eggless Persimmon cake

Eggless Persimmon Cake

This week for Bloghop Monday, the chosen theme was berries. As it is monday and I had to bake for Bake-A-Thon, I decided to combine the themes and bake a cake with a berry. Intially choice was strawberry but then these orange beauties could not be ignored too. I could bake these eggless cakes since I am in possession of Ener-G the egg replacer. My cousin Pam and Ramesh were kind enough to get it for me when he visited chennai recently. I now now how easy it is, to convert most of the cake recipes with eggs into eggless ones. Thank you Pam and Ramesh:).

I have adapted this cake from Vidhya’s blog and baked it as mini bundt cakes.. The mini bundt cakes look very cute and I think , we will have a portion control as well. When i added the persimmon puree, the batter turned into a light orange coloured one. It was beautiful to look at. The original recipe asks for cinnamon powder, all spice powder and raisins to be added, which I have not used as I wanted the fruit flavour to come out and the flavour of the cake to be subtle. This is a lovely cake. Try to bake this easy cake and enjoy it with a cup of hot coffee

 

Steps

1
Done

Preheat the oven to 180C
2
Done

Remove the skin of the persimmon and puree it smoothly.
3
Done

In a bowl sieve the flour, baking soda and salt together.
4
Done

Add the egg replacer and warm water and mix well and keep aside
5
Done

Beat the butter and sugar . This will look grainy at this stage
6
Done

Now add the egg replacer liquid and beat well
7
Done

Add the vanilla extract and beat further
8
Done

Alternatively fold the flour and puree . Mix well
9
Done

Spoon into the prepared mini bundt moulds
10
Done

Bake at 180C for 20-25 minutes or till done
11
Done

Transfer this to a wire rack. Once completely cool, invert it and then serve with some hot coffee

This is part of the Bake-a-thon 2017

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17 Comments Hide Comments

so surprised how many like this fruit – I do not like it at all because of the chalky aftertaste but I think I might like it in a baked treat like these oh so delicious looking cake

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Veena

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17 Comments Hide Comments

so surprised how many like this fruit – I do not like it at all because of the chalky aftertaste but I think I might like it in a baked treat like these oh so delicious looking cake

Reply

Add Your Comment

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