Persimmon-Lemon Cake

22 ingredients
9 steps

Ingredients

  • 2 cups sweet brown rice flour, plus
  • 2 tablespoons sweet brown rice flour
  • 2 cups buckwheat flour or 1 14 lbs any whole grain flour
  • 12 cup arrowroot or 12 cup kudzu
  • 34 cup flax seed, plus
  • 3 tablespoons freshly ground flax seeds (6 T. seeds)
  • 2 teaspoons freshly grated fresh lemon rind
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly ground coriander seed
  • 1 teaspoon baking soda
  • 12 teaspoon salt
  • 2 cups unsweetened peach juice or 2 cups other fruit juice
  • 1 cup corn oil
  • 12 cup lecithin granules
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons liquid stevia or 14 cup honey or 14 cup barley malt or 14 cup rice syrup
  • 1 teaspoon lemon extract
  • 1 recipe tofu sour cream (posted on this site)
  • 2 teaspoons liquid stevia
  • 2 tablespoons arrowroot or 2 tablespoons kudzu
  • 1 12 cups seeded and chopped wild persimmons
  • 12 cup chopped pitted dates

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    For the cake-in a large bowl mix together the flours, arrowroot, ground flax seeds, lemon rind, cinnamon, coriander, baking soda and salt.
  3. 3
    In a blender combine the peach juice, corn oil, licithin, lemon juice, liquid stevia, and lemon extract processing until smooth.
  4. 4
    Stir the wet ingredients into the dry ingredients, being careful not to overmix.
  5. 5
    To make the icing-In a large bowl mix the Tofu sour cream, liquid stevia and arrowroot together.
  6. 6
    Stir in the persimmons and dates.
  7. 7
    Putting it together-Pour the cake batter into a 12x9x2 inch cake pan and top with the icing mixture.
  8. 8
    Bake the cake 50 minutes or until a toothpick inserted in the center comes out clean.
  9. 9
    Cool on a wire rack before serving.

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