Aquafaba persimon cake

A creamy gift to the persimon god. This persimon-aquafaba cake is my new coffeetime favourite!

Captured by Klara Michel.

You’ll need

100g aquafaba
1/4 tsp salt
80g cane sugar
1 tsp vanilla extract
2 tbsp neutral oil
150g flour
1,5 tsp baking powder
1/4 tsp cinnamon

200g cream cheese
2 tbsp milk
2 tsp honey
1 persimon


Preheat the oven to 180°C and line a round baking pan with parchment paper.

Add aquafaba, salt & cane sugar to a clean & large bowl. Whip (either with a handheld mixer or whisk) until stiff peaks (approx. 10 minutes).

Add vanilla & oil and stir shortly. Then carefully fold in flour, baking powder & cinnamon until incorporated. Pour batter into the baking pan & bake for 25 minutes.

Next, make the frosting. Stir together cream cheese, milk & honey until combined.

Cut persimon into thin slices. Spread frosting on top of the cooled cake and decorate with persimon slices.

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