Can I make these gingerbread slices ahead of time?

Yes, and that's exactly what I love about them. The cake tastes even better on the second day because the gingerbread base has time to settle and the spices deepen. So bake it the day before your Christmas dinner or coffee date and keep it covered in the fridge.

How do I store the cake and how long does it keep?

Because of the custard layer the cake belongs in the fridge, covered, where it stays fresh for 2 to 3 days. It's best to cut the individual slices just before serving so the edges stay clean and the custard keeps its shape.

What can I use instead of persimmon?

My dad's original recipe was baked with canned apricots, so those work just as well. I prefer fresh persimmon, but ripe pear slices or mandarin segments also pair beautifully with the gingerbread base and vanilla custard. Just make sure the fruit isn't too watery so the custard sets nicely.

Can I bake the gingerbread slices gluten-free?

Yes. Swap the spelt flour for a gluten-free flour blend with a binder and use gluten-free baking powder - the starch in the batter is gluten-free anyway. The base turns out a little denser but still holds the custard layer perfectly.

How much gingerbread spice should I add?

We like it bold, so we use 2 to 3 tablespoons of gingerbread spice plus 2 teaspoons of cinnamon. If you prefer a gentler flavor, start with 1 tablespoon and taste as you go. Good gingerbread spice usually blends cinnamon, clove, ginger, cardamom, nutmeg and allspice - that's what makes the cake taste properly festive.

8 DECEMBER 2017

Gingerbread Slices with Persimmon and Custard Cream

By Verena Frei

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Last updated 9 July 2026

Cook: 50 min
Servings: 1 cake

Hello Lovelies, now that the girls birthday celebrations are over I can move on and totally get involved and enjoy all Christmas related things. I'm currently working on recipes for a delicious vegan Christmas menu and will hopefully share them with you soon. It will include ideas for a soup, salad, main dish and desert- everything vegan of course. And I would also love to create a festive cocktail. So I might shorten my writing here a bit and post more recipes, but I mean thats what you are here for, right?!

Pudding spice slices with flaked almonds and persimmon stars, freshly baked

So the first recipe I want to share with you today is for my gingerbread slices with persimmon, a Christmas inspired cake that is very close to my heart. It has two layers: a spiced gingerbread base with lots of cinnamon and gingerbread spice, and a creamy vanilla custard layer with vegan sour cream, with fresh persimmon slices tucked in between. It has been my Dad's favorite cake and I can't even tell you how many times he made it. We all really loved it and that's why I really wanted to create a vegan version (the original recipe was from one of those woman magazines, hehe my Dad always bought them because he liked the crosswords - and the recipes :-). I had to exchange a lot off ingredients and also improves a bit. We changed the canned apricots that the recipe asked for to fresh persimmon, since I never use canned fruits (except jackfruit)! And the result was surprisingly very delicious from the first attempt. My mom and I have been very happy and it was as good as we remembered it to be.

Pudding spice slices with persimmon stacked into a tower, close-up

The cake tastes even better on the second day, when the gingerbread base has settled, and would also be a perfect desert for a Christmas dinner or makes a perfect serving for any coffee date in December. Because it carries the custard layer, keep it covered in the fridge, where it stays fresh for 2 to 3 days. You can add as much gingerbread spice as you prefer, we wanted it to have a strong flavor, thats why we added that much. The fresh persimmon goes so well with the custard creme and the spices and cut out with cookie cutters into little stars it makes such a lovely decoration as well.

Pudding spice slice with persimmon stars plated on a grey plate

I really hope I could get you in the mood to try this cake, you will not regret it. I'm always happy to see your recreations, please don't forget to tag me in your pictures, so I don't miss it. Or sent a picture to my email address.

Enjoy the pre-christmas season and stay tuned for more delicious Christmas recipes.

Pudding spice slice with cream and persimmon, served with a fork, close-up

If you love these gingerbread slices with persimmon, my Christmas kitchen has more spiced ideas waiting for you: spice-cake fans should bake my moist pear spice cake, for something festive there's the elegant chestnut marble cake, and for the cookie plate my crispy cookies with nuts and ginger are the perfect match. I'd be so happy if you try these gingerbread slices, and I can't wait to hear how you like them.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the cake tastes even better on the second day, when the gingerbread base has settled, so feel free to bake it a day ahead. Because of the custard layer, keep it covered in the fridge, where it stays fresh for 2 to 3 days. Instead of fresh persimmon you can use canned apricots (like the original), ripe pear or mandarin. Adjust the gingerbread spice to taste - we like it intense and use the full amount. Finally, cut out little persimmon stars with a cookie cutter, they make the prettiest decoration.

Vegan gingerbread slices with persimmon - spiced base, vanilla custard and flaked almonds, freshly baked

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