Christmassy persimmon and orange Bundt cake

kakigugelhupf

Next week Christmas is finally here and we can hardly contain ourselves. At least my daughter is so excited, she is asking me about 10 times every day. I’m still rushing to get all those gifts wrapped, cards written and packages send as I am not nearly done. But there’s still time to get some baking done and eat all those beautiful cookies and cakes.  At least I have to make the time, because that’s one of the best things during this wonderful season. For quite some time, I had the idea to make a festive bundt cake, and was just waiting to get to it. I knew I wanted to use lots of christmassy spices, as well as incorporate the taste of sweet persimmons and fragrant oranges. I love bundt cakes for its form and find they’re just perfect during Christmas time. Glazed with a homemade white chocolate, this cake tastes great with a nice cup of coffee or tea. This recipe is vegan and free of gluten and refined sugar. Smells heavenly and is just waiting to be baked for Christmas.

kakigugelhupf3

Christmassy persimmon and orange Bundt cake

Prep time: 30 min
Cook time: 45 min
Total time: 65 min

Ingredients

For the cake

  • 2 tbsp flax seeds, ground
  • 200 grams ground almonds
  • 200 grams brown rice flour
  • 100 grams corn starch
  • 100 grams potato flour
  • 175 grams coconut blossom sugar
  • 2 tsp cinnamon
  • 2 tsp lebkuchen spice (alternatively pumpkin spice)
  • pinch of salt
  • 1 tsp ground vanilla
  • 2 tsp baking powder
  • 75 grams vegan butter
  • 2 medium persimmons (about 400-450 g)
  • grated peel and juice of 1 organic orange
  • 2-3 tbsp candied orange peel

For the glaze

  • 25 grams cocoa butter
  • 2 tbsp cashew butter
  • 1 tbsp maple syrup
  • pinch of ground vanilla

Instructions

  1. Mix ground flax seeds with 6 tbsp of water and let sit for 10 minutes.

  2. Preheat oven to 180°C/350°F and grease a Bundt cake pan with vegan butter or oil.

  3. Mix all flours, almonds, spices and all other dry ingredients in a large mixing bowl. 

    Cut persimmons in cubes and process in a blender until juicy.

    Mix into the dry ingredients along with orange peel and juice, flax seed mixture and vegan butter. Mix well until well incorporated.

  4. Fill the batter into the prepared Bundt pan and bake on the lower rack for 45-50 minutes. Take out the oven and let cool completely on a wire rack.

  5. Prepare the white chocolate glaze. Over a double boiler on barely simmering water, melt the cocoa butter. Stir in all other ingredients and mix until smooth. Let cool until room temperature. Pour over the cake and sprinkle with candied orange peel. 

Leave a Reply

Your email address will not be published. Fields marked as * are mandatory