Vegan Persimmon Pudding

vegan persimmon pudding

My Vegan Persimmon Pudding is perfectly moist, full of warm spices, and studded with chocolate chunks. It’s the best treat for persimmon season!

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

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!

vegan persimmon pudding

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??

vegan persimmon pudding

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.

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].

My favorite Ceylon cinnamon from Simply Organic. Click to view or purchase on Amazon [aff. link]

The Ramekins!

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
5 from 2 votes

Vegan Persimmon Pudding

My Vegan Persimmon Pudding is perfectly moist, full of warm spices, and studded with chocolate chunks. It’s the best treat for persimmon season!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
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
  • 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.


This persimmon pudding is vegan and vegetarian.
You can freeze mashed persimmon, and use it at a later time in this recipe. Just be sure to thaw the mashed persimmon first.

© Copyright 2021 Vanguard of Hollywood

This Post Has 10 Comments

  1. Jeff the Chef

    I love cakes that are puddings! They seem so perfect for Christmas. All the more so when you make them with persimmons, which appear in the grocery – as you mention – only briefly at this time of year.

    1. Shannon

      Thanks so much Jeff! Isn’t it just so hard that persimmon season is so short?? Now that I’m such a fan, I’m really trying to take advantage of the time we’ve got left!

  2. Chef Mimi

    Wow. These sound amazing! I haven’t had a persimmon in years, and I only ate them as is. I can just imagine them cooked like little muffins. Really nice.

    1. Shannon

      Thanks so much Mimi! Yes, this was my first time baking with persimmons and now I’m OBSESSED haha 😄. My new favorite dessert right here!!

  3. Katerina

    5 stars
    I have never even eaten a persimmon! I have been seeing these beauties all over the blogs and I feel like I’m missing out. These gorgeous puddings look and sound absolutely delightful, Shannon – I would definitely love the chocolate version!

    1. Shannon

      Thanks so much Katerina! I am such a fan of persimmons now, you definitely need to try them! Got to take advantage of their short season! 😋♥️😋

  4. Rahul

    Yum this looks so good. Would be perfect with my cup of coffee.

    1. Shannon

      Thanks Rahul! Oh I bet that would be an excellent combo! 😋

  5. David @ Spiced

    5 stars
    Persimmons! I think I can honestly say I’ve never eaten a persimmon – in fact, I’m not sure I’ve ever seen a persimmon. (Of course, our access to fresh winter produce is a bit limited up here in the frozen land of upstate New York!) Either way, these are on my radar now. I love the sound of this pudding! And I also laughed at the disappearing photos – been there, done that, too. Happy New Year, Shannon!

    1. Shannon

      Thanks David! If you come across any persimmons, definitely take a few home! You will not be disappointed. Haha and I am so glad I’m not the only one whose photo sessions disappear!! 😄

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