Wheat-Free Orange Pineapple Cake
Yield: 1 Cake     VG, VN, WF, DF, EF, SoF

2 1/2 c Barley or kamut flour 2 tb Aluminum-free baking powder 1 tb Oil 1/2c Oil 1/2 c Maple syrup 3/4 c Orange juice

3/4 c Pineapple juice 1/2 c Orange pieces, chopped small 1/2 c Pineapple chunks, chopped small 1/2 c Coconut, shredded 1/2 c Raisins, pre-soaked in hot- water -- and drained

Preheat oven to 325F. Oil bottom and sides of a cake pan with 1 tb oil and line cake pan with wax paper. In medium bowl thoroughly mix flour and baking powder. In 2nd bowl whisk together remaining ingredients, adding in fruit and raisins last. Thoroughly stir wet mixture into dry mixture to create batter. Pour batter into cake pan. Bake at 325 F. for about 30 minutes or until fork or toothpick comes out clean. Let cake cool before removing wax paper.

Note: Wheat-free cakes tend to be a little more crumbly than wheat cakes. This cake is also a little heavy so the wax paper will make it easier to remove from the pan.

From: The Ottawa Vegetarian Society

"I used kamut flour in this recipe. Makes a dense, moist, hearty cake. A little heavy, but tastes good.

Robin Russell, tester

This recipe was originally published in our Summer, 1999 edition.

Spring 2001 Wheat-Free Baking
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Last modified: April 09, 2002