Persimmon-Lemon Cake Recipe

Name: Persimmon-Lemon Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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; ½ cup arrowroot or ½ cup kudzu; ¾ 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; ½ teaspoon salt; 2 cups unsweetened peach juice or 2 cups other fruit juice; 1 cup corn oil; ½ cup lecithin granules; 3 tablespoons fresh lemon juice; 2 teaspoons liquid stevia or ¼ cup honey or ¼ cup barley malt or ¼ 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 ½ cups seeded and chopped wild persimmons; ½ cup chopped pitted dates

Servings: persons

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
½ cup arrowroot or ½ cup kudzu
¾ 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
½ teaspoon salt
2 cups unsweetened peach juice or 2 cups other fruit juice
1 cup corn oil
½ cup lecithin granules
3 tablespoons fresh lemon juice
2 teaspoons liquid stevia or ¼ cup honey or ¼ cup barley malt or ¼ 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 ½ cups seeded and chopped wild persimmons
½ cup chopped pitted dates

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, ½ cup arrowroot or ½ cup kudzu, and more.

Yes, Persimmon-Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon-Lemon Cake

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