Persimmon Bundt Cakes
Fiber-loaded persimmons are the main attraction in these vegan treats. In this recipe, the crunchy, naturally sweet fruit is married to low-fat ingredients, including ginger, lemon juice, and unsweetened applesauce, to make scrumptious 200-calorie mini bundt cakes.Ingredients:
1 1/4 c. Fuyu persimmons, cubed
1 tbsp. lemon juice
1 tbsp. coconut oil
2 tbsp. unsweetened applesauce
1/2 c. agave nectar
2 c. whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg, freshly grated
1/2 tsp. salt
1/4 c. raisins
Directions:
Preheat oven to 350 degrees. Oil or spray a bundt pan. In a small bowl, mix the persimmon, lemon juice, coconut oil or applesauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes, if you using a pan for one bundt cake. (Note: a pan for six bundt cakes takes about 30 minutes.) Allow to cool for 10 minutes and then remove from pan. Cool completely before serving.
Makes six servings.
Fiber-loaded persimmons are the main attraction in these vegan treats. In this recipe, the crunchy, naturally sweet fruit is married to low-fat ingredients, including ginger, lemon juice, and unsweetened applesauce, to make scrumptious 200-calorie mini bundt cakes.Ingredients:
1 1/4 c. Fuyu persimmons, cubed
1 tbsp. lemon juice
1 tbsp. coconut oil
2 tbsp. unsweetened applesauce
1/2 c. agave nectar
2 c. whole-wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg, freshly grated
1/2 tsp. salt
1/4 c. raisins
Directions:
Preheat oven to 350 degrees. Oil or spray a bundt pan. In a small bowl, mix the persimmon, lemon juice, coconut oil or applesauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins. Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes, if you using a pan for one bundt cake. (Note: a pan for six bundt cakes takes about 30 minutes.) Allow to cool for 10 minutes and then remove from pan. Cool completely before serving.
Makes six servings.
