grain-free mini persimmon spice cakes (+ eggnog parfaits)
Prep time
Cook time
Total time
Makes: 3 mini loaves
  • For the Mini Persimmon Spice Cakes:
  • ½ cup melted butter, plus extra for greasing the pan
  • ½ cup coconut sugar
  • 2 cups (about 1 lb) firm Fuyu persimmons, peeled and grated
  • 4 eggs, beaten
  • 1 tsp vanilla
  • ½ cup coconut flour
  • ½ cup tapioca flour
  • 1 teaspoon baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • pinch salt
  • 1 cup pecans, chopped
  • For the Parfaits
  • eggnog
  • fresh Fuyu persimmons, cut into slices or diced
  • additional pecans and/or cinnamon and whipped cream or coconut whip (optional, for serving)
  1. Preheat oven to 325. Very lightly grease three (3) mini paper loaf pans (mine were 5" x 3⅛" x 2¼") with butter (or coconut oil).
  2. In a large bowl, whisk together butter and sugar. Add eggs, persimmon, and vanilla and stir to combine.
  3. In a separate bowl, whisk together dry ingredients (flours, baking soda, spices and salt).
  4. Gradually add dry ingredients to wet, stirring until combined. Stir in nuts. Mixture will be thick and almost paste-like.
  5. Turn out mixture into paper loaf pans, smoothing into place with a spatula as needed.
  6. Bake in preheated oven for 50-60 mins, until edges are golden brown and center is cooked through. (A toothpick should come away with just a few crumbs.) Let cool before serving.
  7. To make Parfaits: layer cubes of cooled cake in small tumblers or parfait glasses. Top with eggnog to your liking, plenty of fresh persimmon and (optionally) a scattering of pecans/cinnamon and coconut whip or whipped cream. Enjoy!
The parfait portion of this recipe is, of course, optional, but if you like eggnog even a little, it's a fun way to take this seasonal treat to the next level. Plus, since the cake, itself, isn't too sweet, the eggnog isn't quite as over the top as you'd expect.

Regarding the cakes: I've only ever made these in paper loaf pans and suspect that, if you use metal pans, you may be able to decrease the baking time. You can also bake a single cake in one (1) 1.5 quart loaf pan, though, again, you may have to adjust baking time accordingly.
Recipe by the pig & quill at