Persimmon and Chocolate Cake without sugar, the autumn recipe for a cake with no or very little sugar, but incredibly tasty, like the persimmon and cocoa pudding! If you love chocolate desserts and autumn sweets, this delightful light persimmon and chocolate cake is a dessert made with persimmons and dark chocolate that can be made without sugar when the persimmons are very sweet and ripe. Creamy and comforting, perfect when persimmons are in season; it can be baked in the oven or in an air fryer and wins you over at the first bite. A cake with a soft, enveloping and delicate texture that stays moist—excellent as a dessert after a meal but also great for breakfast or an afternoon snack. This recipe is made by pureeing ripe persimmons, which are the main ingredient, and adding a few other ingredients that give the creamy texture we want. The persimmon and chocolate cake is an original, easy and quick dessert that combines the unmistakable aroma of dark chocolate with the sweetness and delicacy of the most delicious autumn fruit—a dessert you really must try and will love at the first sweet bite! Let’s go to the kitchen now, let’s prepare the cake with dark chocolate and persimmons, and you’ll see what a treat it is. I made it with the abundance of fruit from my little tree and I think I will make it many more times, or until my persimmons are so many they must be used!! Before going to the kitchen, as always I remind you that if you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients to make the persimmon and cocoa cake
- persimmons (only the ripe pulp)
- 2 eggs (medium)
- 1/4 cup sugar (only if persimmons are not very sweet (50 g))
- 3 1/2 tbsp butter (at room temperature (50 g))
- 1 2/3 cups all-purpose flour (00) ((200 g))
- 2 tsp baking powder (leavening powder for cakes (about 8 g))
- 1/3 cup unsweetened cocoa powder ((30 g))
- 3.5 oz dark chocolate (55%) (or 50% (100 g))
- 1 pinch salt
- 1 teaspoon ground cinnamon (level)
- to taste lemon zest
Tools
- Blender
- Mixer
- Springform pan about 8 in
- Oven
- Whisk/Beater
Preparation
To make the persimmon and chocolate cake, separate the pulp from the skin and stem and collect it in a bowl. Puree it until you obtain a smooth cream and set it aside. Whisk the eggs with the whisk, adding a little sugar only if the persimmons are not sweet enough.
Add the butter at room temperature and work to incorporate it, then mix the mixture with the pureed persimmon pulp.
Add the flour and blend again, then add
the cocoa, cinnamon, vanillin or vanilla extract, a pinch of salt, grated lemon zest (photo missing) and the baking powder. Work the mixture and add the dark chocolate coarsely chopped with a knife.
Combine everything and pour into a pan lined with parchment paper. Bake in a preheated conventional oven at 338°F for 45 minutes, or alternatively in an air fryer at 293°F for 50 minutes.
Remove from the oven, let cool and unmold. The cake will be tall and risen at first; once cooled it will settle and become creamy like in the photo. Dust with powdered sugar before serving.
Storage and tips
Store the persimmon and chocolate cake at room temperature, under a glass dome, and consume within 48 hours.
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