Persimmon and chestnut flour cakes, vegan
In short: Four soft little cakes with ripe persimmon, chestnut flour and spelt flour, with cinnamon and lemon. No eggs, no milk. Sweet thanks to the fruit.
Serves: 4. 40 minutes.
Ingredients
- 300 g ripe, soft persimmons (2 pieces): 200 g of pulp for the batter and 100 g in slices
- 60 g spelt flour
- 40 g chestnut flour
- 30 g cane sugar
- 35 g rapeseed oil
- 8 g baking powder
- 2 g cinnamon
- 1.5 g grated zest of an untreated lemon (half a lemon)
- 0.5 g salt
Premium recipe: the step-by-step method is for subscribers.
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Updated on 28 October 2026