These Mini Persimmon Coffee Cakes are a delightful autumn treat, ideal for sharing. Tender cake layers, spiced persimmon filling, and a crunchy crumb topping make them irresistible.

After a hectic week I wanted something comforting, so I headed to the kitchen and baked these Mini Persimmon Coffee Cakes. Persimmons are one of my favorite seasonal fruits and they bring both sweetness and a silky texture to baked goods. Because these cakes are mini, they’re perfect for sharing at a brunch, office treat, or a cozy gathering.

This version is adapted from my classic coffee cake recipes I make throughout the year. I simplified the ingredients by reducing the sugar and using refined coconut oil in place of vegan butter. The result is a moist, spiced mini cake with a tangy persimmon layer and a buttery, oat-studded crumble on top. They bake up quickly and travel well, making them an easy choice when you want something homemade without fuss.

The method is straightforward: a quick persimmon purée for the filling, a simple vegan “flax egg” and milk mix for the cake batter, and a crumb topping that you cut together until sandy. Spoon a small layer of batter into each lined mini cupcake tin, add a dollop of persimmon filling, top with more batter, then finish with the crumble. Bake until the tops are lightly golden and the cakes are set.

These mini cakes are great for using very ripe Hachiya persimmons; their soft, jammy flesh turns into a smooth, flavorful filling. If you prefer, try experimenting with a gluten-free flour blend in the future—the texture may differ but the flavors should remain lovely.

Yield: 12

Mini Persimmon Coffee Cakes

Layers of tender cake, spiced persimmon filling, and a crunchy oat crumble make these mini coffee cakes a seasonal favorite.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Ingredients

Persimmon Filling

• 1 1/2 cups peeled and chopped, very ripe Hachiya persimmons
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of salt

Cake layers

• 1/2 tablespoon apple cider vinegar
• 1/2 cup unsweetened non-dairy milk
• 3 tablespoons hot water
• 1 tablespoon ground flaxseed
• 1 1/2 cups unbleached all-purpose flour
• 2/3 cup vegan sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup refined coconut oil, in solid form
• 1/2 teaspoon vanilla extract

Crumble topping

• 3 tablespoons unbleached all-purpose flour
• 3 tablespoons vegan sugar
• 2 tablespoons quick-cooking oats
• 1/8 teaspoon ground cinnamon
• Pinch of salt
• 2 tablespoons refined coconut oil, in solid form

Instructions

Persimmon filling

1. Place persimmon, cinnamon, ginger, and a pinch of salt in a food processor and pulse until mostly smooth. Set aside.

Cake layers

1. Preheat oven to 350°F and line a 12-count mini cupcake pan with liners.
2. Stir the apple cider vinegar into the non-dairy milk and set aside. In another small bowl, whisk hot water and ground flaxseed and let it sit a few minutes to thicken.
3. In a large bowl, sift or whisk together flour, sugar, baking powder, baking soda, and salt. Cut the solid coconut oil into the dry ingredients with a fork or pastry cutter until the mixture is crumbly.
4. Add the milk-vinegar mixture, the flax mixture, and vanilla to the dry ingredients. Fold until the batter is just combined and there are no dry spots. Drop a heaping tablespoon of batter into the bottom of each liner and spread lightly.
5. Spoon a heaping tablespoon of the persimmon filling over the batter in each cup, then top with another rough tablespoon of batter.

Crumble topping

1. Mix flour, sugar, oats, cinnamon, and a pinch of salt. Cut the coconut oil into the dry mix until crumbly. Sprinkle the crumble evenly over each cake.
2. Bake for 25–27 minutes, until the tops are light golden and a toothpick inserted into the cake (not the filling) comes out clean. Cool the pan on a rack for 5–10 minutes before removing the cakes.

Nutrition Information:

Yield:

12

Serving Size:

1 cake

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

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More persimmon recipes

• Persimmon Cheesecake in a Glass
• Persimmon Oatmeal Cookies
• Pecan Persimmon Oatmeal