Upside-down Persimmon Cake
Choosing in-season produce is one of the best ways to save money on a #plantbased diet, that’s why I always make sure my recipes are inspired by local produce and more variety of plants in your diet the better! 🍊🍎 If you haven’t tried them before, persimmon are full of vitamins, high in fibre, crunchy and sweet! These little beauties taste delicious in my brown sugar upside-down cake. It was my first time baking an upside-down cake, and this recipe turned out so well i’ll be sure to do so again soon!
VEGAN ZESTY PERSIMMON UPSIDE-DOWN CAKE
Ingredients:
1/4 cup vegan butter, melted
2 persimmon, thinly sliced
1 ¾ cups flour
3/4 cup brown sugar
1 tsp baking soda
1 tsp cinnamon
¾ cup almond milk
¼ cup lemon juice + lemon rind
1 tsp vanilla
⅓ cup olive oil
1 Tbsp ACV
To serve:
Coconut yoghurt
Method:
1. Preheat the oven to 190 degrees fan bake.
2. Pour melted vegan butter on the base of your cake tin (I used 20cm tin).
3. Place thinly sliced persimmon rounds on the base and place down covering the bottom of the tin. Cut them in half and place them on the sides.
4. In a large mixing bowl, add flour, brown sugar, baking soda, cinnamon, and salt. Fold together.
5. Add all remaining ingredients and combine.
6. Pour cake batter ontop of the persimmon and place into the oven and bake for 45 minutes.
7. Leave to cook for 10-15 minutes before flipping upside down onto a cak stand.
8. Serve with a side of coconut yoghurt.
