Orange Pineapple Cake
Wheat Free Recipe
Wheat free cakes tend to be a little more crumbly than wheat cakes but this orange pineapple cake bucks all the odds in flavor. This cake is also a little heavy so the wax paper will make it easier to remove from the pan.
2-1/2 cup barley flour or kamut flour
2 tablespoons aluminum free baking powder
1 tablespoon oil
1/2 cup oil
1/2 cup maple syrup
3/4 cup orange juice
3/4 cup pineapple juice
1/2 cup orange pieces, chopped small
1/2 cup pineapple chunks, chopped small
1/2 cup coconut, shredded
1/2 cup raisins, pre-soaked in hot water and drained
Preheat oven to 325-degrees.
Oil bottom and sides of a cake pan with 1 tablespoon 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 Orange Pineapple Cake at 325-degrees for about 30 minutes or until fork or toothpick comes out clean.
Let cake cool before removing wax paper.
Yield: 1 Cake
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.
Freebie: Printable Orange Recipe Cards (PDF)
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Wheat Free Tip
Wheat free lunch or dinner: Homemade vegetable and barley soup, using a little miso paste for depth or chili for warmth.