Persimmon-Lemon Cake

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“I found this recipe in "The Wild Vegetarian" by "wildman" Steve Brill. Posted by request.”
1hr 10mins

Ingredients Nutrition


  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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