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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I found this recipe in The Wild Vegetarian by wildman Steve Brill. Ingredients:
2 cups sweet brown rice flour, plus |
2 tablespoons sweet brown rice flour |
2 cups buckwheat flour or 1 1/4 lbs any whole grain flour |
1/2 cup arrowroot or 1/2 cup kudzu |
3/4 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 |
1/2 teaspoon salt |
2 cups unsweetened peach juice or 2 cups other fruit juice |
1 cup corn oil |
1/2 cup lecithin granules |
3 tablespoons fresh lemon juice |
2 teaspoons liquid stevia or 1/4 cup honey or 1/4 cup barley malt or 1/4 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 1/2 cups seeded and chopped wild persimmons |
1/2 cup chopped pitted dates |
Directions:
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.
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