Preheat your oven to 355 degrees F (180 degrees C).
In a food processor blend the Persimmon (2).
In a bowl of your electric mixer, whisk the Egg (2) with a pinch of Salt (1 pinch) until light in color.
Add the Coconut Sugar (50 gram), Honey (50 gram), pureed persimmons, Ground Cinnamon (1 dash) and Coconut Oil (80 milliliter).
Whisk all the ingredients together until combined then add the Cake Flour (200 gram), Corn Starch (50 gram), Baking Powder (10 gram) and stir them in until just combined.
Fold in the Vegan Dark Chocolate Chunks (100 gram).
Pour the batter into a greased pan and top it off with some extra chocolate chips.
Bake in preheated oven for about 40 minutes.
Remove from the oven and let the cake cool down in the pan for 20 minutes, then remove it from the pan and let it cool completely on a wire rack.