Are you a fan of persimmons?
Because I totally am.
Until this year’s persimmon season, I probably wouldn’t have counted myself such an ardent fan. Mostly because I only remember eating persimmons two times in my adult life…
And that’s mostly because persimmon season is pretty short—only October-January each year.
Vegan Persimmon Pudding Inspiration
A kind neighbor gave my mom a whole bunch of persimmons this year, and she kindly gave some to me (thanks Mom!) with a request: invent a persimmon pudding, an eggless persimmon pudding.
That sounded pretty good to me! And I decided if it was going to be eggless, I may as well make it vegan. And that’s how my delicious Vegan Persimmon Pudding came about.
Creating my first recipe with persimmons was fascinating. Not only is this fruit gorgeous (I had pictures!!! But when you let your small child play with your phone, sometimes things disappear…even whole photo sessions), when you bake with ripe persimmons, their texture is somewhat reminiscent of bananas or purred pumpkin. And that’s why my Vegan Persimmon Pudding can be vegan. It’s also why this pudding is so addictingly moist!
Warm Spices, Chocolate, and Vegan Persimmon Pudding
And speaking of pumpkin, persimmons lend themselves to those warms spices—cinnamon, cloves, etc., that pair so well with pumpkin. So in my mind, it stood to reason that persimmons and chocolate would probably be an addicting combo as well. (Think pumpkin bread. It’s always better with chocolate chunks/chips, right??)
So I put chocolate chunks in my recipe, and now I unquestionably prefer my Vegan Persimmon Pudding with chocolate. Make my persimmon pudding with or without the chocolate chunks, either way is delicious! Without the chocolate probably makes it more of a classic English-style pudding, but again, I’m really into adding the chocolate.
Oh, did I say that already??
Make Vegan Persimmon Pudding!
Make my Vegan Persimmon Pudding this persimmon season! It’s the perfect treat for your holiday table, or any time of year.
A Few Things!
Yes, You Can Freeze Mashed Persimmon
Remember how we talked about persimmon season being short? Another thing that happens during persimmon season is you can end up with waaay more persimmons than you know what to do with before they become overly ripe. My vegan persimmon pudding is the answer to the problem.
Simply wait for the persimmons to ripen completely for baking—that means that they’ll get kind of mushy, think like an overly ripe tomato. Then peel the skin off, which, if the persimmons are ripe, will quite literally just fall off. Remove the fruit from the sepal/calyx (that’s the brown leafy-stem thing at the base of the fruit), mash the persimmon fruit up with your hands or a fork, and freeze the mashed persimmon in an air-tight container. So easy! Then you just thaw the mashed persimmon overnight in the fridge, or an hour before you plan to make Vegan Persimmon Pudding.
Use Ceylon Cinnamon
Did you know there are two types of cinnamon? Well, technically there are even more than that! But the two main cinnamon groups are cassia and Ceylon. Cassia is what’s commonly found in the grocery store. Ceylon is more of a specialty spice, but I so prefer it here! I find Ceylon cinnamon to be a little sweeter, less bitter than cassia cinnamon. As such, Ceylon cinnamon in particular complements the persimmon in my Vegan Persimmon Pudding.
Feel free to use whatever cinnamon you have on hand, but I highly recommend using Ceylon cinnamon! You can find my favorite Ceylon cinnamon here on Amazon [aff. link].
I developed this recipe for baking in 8 ounce ramekins. Use any 8 ounce ramekins you’ve got, but I absolutely LOVE the fun colors of these ramekins. I use them whenever I make my Audrey Hepburn Chocolate Cakelettes, or any time I make personal-sized treats. You can find them here on Amazon [aff. link].
Vegan Persimmon Pudding
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
- ⅓ 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.