Kat's Pineapple Nut Cake

INGREDIENTS

• 1 cup Brown Rice Flour
• 1/2 cup Tapioca Flour
• 1/2 cup Sorghum Flour
• 1/2 teaspoon Xanthan Gum
• 1 1/2 cup Sugar (or an appropriate amount of sugar substitute)
• 2 teaspoons Baking Soda

• 3 eggs (or 3/4 cup liquid egg substitute)
• 1/2 cup Chopped Nuts
• 1 teaspoon vanilla
• 20 oz. can of Crushed Pineapple (with the juice)

Mix dry ingredients together. Add eggs, nuts, vanilla, and pineapple. Mix with spoon until all dry ingredients are wet. Pour in greased 9x13 pan and bake at 350 for 45 minutes or until cake starts to pull away from the sides.

This makes an unbelievably moist and wonderful cake. I've also made it as muffins and I think it's even better (because the best part is the 'crust') . I mixed in frozen blueberries (tasty) the last time and next time I plan to incorporate some canned pumpkin. I will post the results.