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vegan persimmon pudding
5 from 2 votes

Vegan Persimmon Pudding

My Vegan Persimmon Pudding is perfectly moist, full of warm spices, and studded with chocolate chunks. It’s the best treat for persimmon season!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 5
Print Recipe


For the wet ingredients:

  • ¾ cup mashed persimmon, about two persimmons
  • 1 cup brown sugar
  • 2 Tbsp canola oil
  • 2 tsp vanilla
  • ½ cup almond milk

For the dry ingredients:

  • 1 ½ cup flour
  • cup almond flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¾ tsp all spice
  • ½ tsp Ceylon cinnamon
  • ¾ cup chocolate chunks, optional, freshly chopped


Prepare the persimmons

  • If you haven’t already, peel and mash the persimmons. You know the persimmon is ripe and ready to peel if it looks and feels a little mushy—like an overripe tomato.
  • If it the persimmon is ripe, it will be easy to peel the skin off with your hands. Then just take the persimmon fruit off of the sepal/calyx, place the fruit in a bowl, and mash with a fork and/or your hands.
  • Measure out ¾ cup of mashed persimmon to use in this recipe.

Freezing mashed persimmon

  • Tip: you can freeze any leftover mashed persimmon. Or, if your persimmons are ripe, but you’re not ready to use them, simply peel, mash, and freeze them for later use.
  • When you’re ready to use the mashed persimmon in this recipe, simply thaw it overnight in the fridge, or on the countertop about an hour before you plan to make the recipe.

Prepare the wet ingredients

  • To a large mixing bowl, add the mashed persimmon, brown sugar, canola oil, and vanilla extract. Stir until incorporated. Now add the almond milk, and stir until the almond milk is incorporated as well.

Add the dry ingredients

  • Now add the flour, almond flour, baking soda, all spice, cinnamon, and salt. Stir until just incorporated.
  • Now add the chocolate chunks, if using.

Bake the pudding

  • Oil 5-6, 8 ounce ramekins. (If you use chocolate chunks, you’ll use 6 ramekins; if you don’t use chocolate chunks, you’ll use 5 ramekins.)
  • Fill each ramekin with an even amount of batter. (The ramekins will be about 7/8th of the way full.)
  • Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the center of a ramekin comes out mostly clean.
  • If you don’t use chocolate chunks, the pudding will finish baking at 30 minutes; if you use chocolate chunks, the pudding will finish baking closer to 35 minutes.

Serve and enjoy!

  • Serve this vegan persimmon pudding alone, or with some ice cream or a glass of almond milk.


This persimmon pudding is vegan and vegetarian.
You can freeze mashed persimmon, and use it at a later time in this recipe. Just be sure to thaw the mashed persimmon first.