Vegan Persimmon Pudding
Studded with chocolate chunks and full of warm spices, my Vegan Persimmon Pudding is the perfect treat for persimmon season.
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
- 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. If you have any extra persimmon, freeze it. (See my tips for freezing mashed persimmon in the notes below, and my photo tutorial in the article above.)
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 or 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 ¾ of the way full.)
Bake at 350 degrees for 30-35 minutes, until the top of each pudding is set, and a toothpick inserted in the center comes out mostly clean.
Note if you don’t use chocolate chunks, the pudding will finish baking closer to 30 minutes; if you use chocolate chunks, the pudding will finish baking closer to 35 minutes.
Serve and enjoy!
The persimmon pudding will reach its final texture after cooling completely. Let cool for at least one hour before serving.
Serve the pudding alone, with vanilla ice cream, or a glass of almond milk.
This persimmon pudding is vegan and vegetarian. You can freeze persimmons. Simply peel your ripe persimmons, and mash the fruit with your hands and/or a fork. Store mashed persimmon in an air-tight container in the freezer until ready to use. Mashed persimmon will stay good in the freezer for up to a year! (Perhaps even longer, I've just never tried it.) When you’re ready to use frozen mashed persimmon in this recipe, simply thaw it overnight in the fridge, or on the countertop about an hour before you plan to use it.