Persimmon Bundt Cakes (Fat Free and Vegan)

Adapted from FatFree Vegan Kichen
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 6

Ingredients:

• 1 1/4 cups Fuyu persimmons, cubbed
• 1 Tbsp. lemon juice
• 1 Tbsp. coconut oil
• 2 Tbsp. unsweetened applesauce
• 1/2 cup agave nectar 
• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ginger
• 1/2 tsp freshly grated nutmeg 
• 1/2 tsp salt
• 1/4 cup raisins

Directions:
Preheat oven to 350. Oil or spray a bundt pan.
In a small bowl, mix the persimmon, lemon juice, coconut oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins.



Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes, if you using a pan for one bundt cake. (My bundt pan with 6 small bundt cakes took 30 minutes.) Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.



Note: Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day.