What a week it has been, eh? After processing it all, I decided that it was time to get back in the kitchen and bake some delicious treats. I super-love when persimmons are back in season, and I haven’t made a recipe with them in a long time. Enter these delectable Mini Persimmon Coffee Cakes! And, because they’re mini, they’re perfect for sharing, and cheering up others, at the same time.
This recipe is based on coffee cakes that I’ve made in the past. Basically, I like making them for every season: Mixed Berry, Pumpkin Pie, Strawberries and Cream, and now this Persimmon version! In this recipe, I cut out some ingredients, lessened the amount of sugar, and switched from vegan butter to coconut oil, to simplify things. What’s awesome is that these cuties turned out great! I think I’ll try a gluten-free one in the future to see how it holds up.
I feel like I made these to retaliate against the warm weather I just left in Miami, only to get back to California and have it be in the 90s. Craziness! This hot weather is no good for baking, but at least you all can enjoy your oven pleasantly warming up your home. 😉
As for an update on the cookbook tour, I have two events coming up next week! I will be working with Harvest Hands in Dallas, TX. on a menu tasting, with local vegan vendors, for which you can buy tickets ahead of time. The second event is with The Vegan Nom in Austin, TX. where we will be hanging out, eating Vegan Fish Taco Bowls, signing books and eating ice cream from Sweet Ritual. RSVP on Facebook!
I’d also like to congratulate Erin H., who won the giveaway for Homestyle Vegan by Fettle Vegan, featured last week. If you missed that holiday nog recipe, make sure to check it out! Now, finally, let’s get to that recipe for Mini Persimmon Coffee Cakes.
- 1 1/2 cups peeled and chopped, very ripe Hachiya persimmons
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1/2 tablespoon apple cider vinegar
- 1/2 cup unsweetened non-dairy milk
- 3 tablespoons hot water
- 1 tablespoon ground flaxseed
- 1 1/2 cups unbleached all-purpose flour
- 2/3 cup vegan sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup refined coconut oil, in solid form
- 1/2 teaspoon vanilla extract
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons vegan sugar
- 2 tablespoons quick-cooking oats
- 1/8 teaspoon ground cinnamon
- Pinch of salt
- 2 tablespoons refined coconut oil, in solid form
- In a food processor, place persimmon, cinnamon, ginger and salt, and pulse until mostly smooth. Set aside until ready to assemble.
- Preheat oven to 350F and prepare 12-ct. cupcake pan with liners.
- In a small bowl, stir apple cider vinegar and non-dairy milk together, set aside. In another small bowl, whisk hot water and flaxseed together, letting it sit for a few minutes to gel together.
- In a large mixing bowl, sift flour, sugar, baking soda, baking powder and salt together. Add coconut oil to the flour mixture and cut in using a fork or pastry cutter, until crumbly.
- Add milk mixture and flax egg to the mixing bowl, along with vanilla extract, folding together until there are no dry spots. Drop a heaping tablespoon of batter into the bottom of each cupcake liner, spreading it out evenly.
- Next, drop a heaping tablespoon of persimmon filling on top of the first cake layer, followed by a rough tablespoon of remaining cake batter.
- In a small bowl, mix together flour, sugar, oats, cinnamon, and salt. Cut coconut oil into dry mixture until crumbly. Sprinkle crumbs on top of each cake, then place in oven to bake for 25-27 minutes; or until the tops are light golden brown and the dough is cooked through.
- Once baked, place cupcake pan on a cooling rack for 5-10 minutes before removing. Enjoy!
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g