Persimmon Mugcake


It´s time for another mugcake recipe because they are just so good, easy and super fast.
You have a cake right in front of you in like 5 minutes tops.

This one is a winterly one with persimmon and cinnamon. It tastes fruity and sweet and brings this cosy feeling.
Have you every tried to puree any fruit and add it to a cake? It´s so great because you have this hidden taste and it´s one of the best egg-replacer. Banana and apple purre is the most common fruit but you can actually use any kind. Just make sure to adapt the other ingredients, for example with ripe pears. It´s a very watery fruit so you might have to go with more flour here.

Mugcakes are really the best option if you´re craving a cake or if you´re having spontaneous visitors. You don´t need many ingredients and those you need are mosty in your kitchen anyway. And don´t forget: You can improvise with almost any recipe 😉


Ingredients for 1 Mugcake:

1 Persimmon
50 g Whole Grain Flour
1 tbsp- Backing Powder
2 tbsp Soy Yoghurt
1 tsp Agave
1/2 tsp cinnamon
Persimmon, sliced and chopped Almonds and Chocolate as toppings


Puree the persimmon with a hand blender and mix it with all the other ingredients. Bake it for about 3 minutes in your favourite mug in the microwave and enjoy it for breakfast or some other time of the day 😉




4 thoughts on “Persimmon Mugcake

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    1. Hey Sharron,
      I´m very sorry, but I have some trouble understanding your comment. Could you maybe explain your concern in a different way?
      Anyway, thanks for your time to visit my blog and write this comment!
      xx J


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