May 24, 2010
This cake was made before I embarked on my dairy-free journey. The cake itself is actually dairy free, though. It’s the topping that poses a problem. It uses Cool Whip and instant pudding, both of which contain some milk. If any of you have suggestions for a substitute topping, I’d love to hear it. I haven’t given it a lot of thought yet since I’m more concerned about basic eating right now.
This cake was a huge hit at my house. I made it for my son’s 19th birthday (I can’t believe I have a child that old). My second son raved about this cake and said it made the top 5 best cakes. I liked it. I didn’t think it was wonderful, but it was very good. I liked the fruit in it, and the fact that the topping (icing) is light and not a heavy, overly sweet frosting. Because of the fruit and liquid in the cake, it is a heavy cake. It requires baking three layers. I tried this recipe a second time using only two layers and it did not turn out nearly as well. It was too wet to cook though without over cooking some of it. However, if you don’t have three cake pans and really want to try it, I suggest pouring off some of the liquid from the oranges so the batter is not as wet. This is another great recipe adapted from one of my favorite cookbooks.
Gluten-Free Orange-Pineapple Cake
Preheat oven to 350 degrees.
- 1 1/2 c. sugar
- 1 c. white rice flour
- 3/4 c. potato starch
- 1/2 c. tapioca starch
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 4 eggs
- 1/2 c. vegetable oil
- 12 oz. mandarin oranges with juice
- 9 oz. Cool Whip, thawed
- 1 pkg (3.5 oz) instant vanilla pudding (check ingredients to be sure it’s gluten free)
- 1 c. crushed pineapple, drained
Combine all the topping ingredients (use the pudding mix dry). If it is too thick, you can add a small amount of pineapple juice. Spread it between the layers and on top of the cake. Keep leftover cake in the refrigerator.
View Printable Recipe
This recipe is submitted to Slightly Indulgent Tuesdays.
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