Persimmon Streusel Cake

  • Prep: 20 Mins / Cook: 45 Mins
  • Serves 8
  • medium

A tender, fluffy sponge with a succulent persimmon center, garnished with a cinnamon-sweetened crumbly topping and a sweet lemon juice drizzle. You need this heavenly vegan coffeecake in your life!

Dairy Free


* Switch between cup/oz and g/ml in Account Settings*

  • For the cake:
  • Soy Milk Soya Milk 250ml 1 cup
  • Apple Cider Vinegar Apple Cider Vinegar 1 tbsp 1 tbsp
  • Stork Vegan Butter Stork Vegan Butter 80g 1/3 cup
  • Water Water 2 tbsp, hot 2 tbsp, hot
  • Vanilla Extract Vanilla Extract 1 tsp 1 tsp
  • All Purpose Flour Plain Flour 240g 2 cups
  • Baking Soda Bicarbonate of Soda 1 tsp 1 tsp
  • Baking Powder Baking Powder 1 tsp 1 tsp
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • White Sugar White Sugar 150g 3/4 cup
  • For the Persimmon paste:
  • Persimmon Persimmon 2 2
  • Brown Sugar Brown Sugar 1.5 tbsp 1.5 tbsp
  • Ground Cinnamon Ground Cinnamon 1/2 tsp 1/2 tsp
  • Ground Nutmeg Ground Nutmeg 1/8 tsp 1/8 tsp
  • Table Salt Table Salt pinch pinch
  • For the Crumble:
  • All Purpose Flour Plain Flour 60g 1/2 cup
  • White Sugar White Sugar 1 tbsp 1 tbsp
  • Brown Sugar Brown Sugar 2 tbsp 2 tbsp
  • Baking Powder Baking Powder 1/2 tsp 1/2 tsp
  • Rolled Oats Rolled Porridge Oats 2 tbsp 2 tbsp
  • Table Salt Table Salt pinch pinch
  • Ground Cinnamon Ground Cinnamon 1/4 tsp 1/4 tsp
  • Stork Vegan Butter Stork Vegan Butter 3 tbsp 3 tbsp
  • To drizzle (optional):
  • Powdered Sugar Icing Sugar 5 tbsp 5 tbsp
  • Lemon Juice Lemon Juice 1 tsp 1 tsp


  1. 1.Preheat the oven to 175C and grease and line an 8-inch square brownie tin. In a large bowl, mix the soy milk and vinegar together. Leave this for five minutes to allow the milk to thicken, then stir in butter, hot water and vanilla. Mix this well.
  2. 2.In a separate bowl, mix the flour, baking soda, powder, salt, and sugar together. Fold this mixture of dry ingredients into the milk mixture, until just combined, taking care not to overmix.
  3. 3.To make the persimmon paste, dice the persimmons. Place all the ingredients in a blender and blend until you get a smooth puree.
  4. 4.Pour one half of the cake mixture into the pan, and spread it around, flattening it with a spatula. Add in the persimmon paste, and use the spatula (clean it first!) to form a thin layer of paste over the cake batter layer. Top this with the remaining cake batter, spreading it around and flattening it for the third layer.
  5. 5.Finally, make the crumble. mix together all the crumble ingredients in a bowl until it starts to resemble breadcrumbs. Sprinkle this crumble all over the top of your prepared cake. Bake it in the oven for 40-45 minutes, until golden and a little toothpick inserted in the middle comes out clean. Set this aside to cool.
  6. 6.If you want to top this with a drizzle (which is yum), mix together the drizzle ingredients in a small bowl, then use a fork to drizzle the glaze over the cake when it is cool.

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

Leave a Comment or Tip!