Persimmon breakfast cakes

by Merel & Tessa

Yes, breakfast!

These persimmon breakfast cakes can prove that cake can be a healthy breakfast! Oatmeal, yogurt & fruit, that’s all it really is. The vanilla yogurt in combination with the warm persimmon gives these tartlets a sweet autumnal touch. And the smell of baked oatmeal fills the entire kitchen when the cake bottoms are in the oven. Let that late Sunday brunch start!

Tip: if you want to store the cakes for the next day, store the parts (bottom, filling and topping) separately in the refrigerator and only fill them just before serving. Then they stay extra tasty!

Don’t have much time? You don’t have to bake the bottom of cakes (saving time) and baking the persimmon is nice, but not necessary. So with some minor adjustments you have a cake in front of you within fifteen minutes.

Want cake for breakfast more often?

We love that! And we want to show you that it can be very healthy too. The starting point in the Your 50 Days of Green Happiness books for was: good food! But at the same time take good care of your body. So that you can stay energized, healthy, fit and radiant for as long as possible. And that is possible with cake for breakfast. We are happy to let you experience it too.

Persimmon breakfast cakes

Yes, breakfast! These persimmon breakfast cakes can prove that cake can be a healthy breakfast! Oatmeal, yogurt & fruit, that’s all it… Recipes healthy vegan cake European Print
Porties: 4 Wachttijd:
Voedingswaarden: 228 calorieën 6 vet
Waardering: 5.0/5
( 1 stemmen )


  • 100 g oatmeal
  • 100 g fresh dates, seeded
  • pinch of sea salt
  • 200 ml almond yogurt (or other plantbased yogurt)
  • 2 persimmons
  • 2 tsp thyme
  • 1 tbsp maple syrup


1. Pre-heat the oven to 180 degrees. Mix the oatmeal with the dates (finely chopped) and the salt in a large mixing bowl. You can also mix it in a food processor. When mixing with your hands, knead really well until all dates are evenly divided by the oatmeal and you have a sticky dough.

2. Form four small pie crusts with a border about one centimeter high. Place the tarts on a baking tray covered with baking paper and bake in the center of the oven for 5 minutes until light brown. This step is not necessarily necessary, you can also eat the bottom uncooked!

3. Slice the persimmons, put them in a small bowl and stir in the maple syrup and thyme. Heat a frying pan and fry the persimmon slices on each side for a few minutes. The persimmons are good when it starts to smell nice and they turn light brown. Then remove them from the pan.

4. Remove the cake bases from the oven. Fill with the yogurt and place the persimmon slices on top.


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