No Wheat Flour Needed: Air Fryer Orange-Cinnamon Barley Cake

This little Air Fryer Orange-Cinnamon Barley Cake is moist, full of flavor, and quick to mix up and bake in the air fryer. The cake, which requires no wheat flour, is small and perfect for a couple or small family. I use a 7-inch ring pan (I found it on Amazon, of course), which just fits in my air fryer basket, and the cake bakes in about 30 minutes. The barley flour provides whole-grain goodness as well as a slight nutty taste to the cake. Nonetheless, the predominant flavor note in the cake is orange thanks to a healthy dose of grated orange zest in the cake and the glaze. This really is a moist cake, and it's perfect with a cup of tea or coffee as a sweet, but still light, dessert or snack. We eat the cake "as is," but it also would be great topped with whipped cream.

No Wheat Flour Needed: Air Fryer Orange-Cinnamon Barley Cake

Air Fryer Orange-Cinnamon Barley Cake -- Makes a 7-inch Round Cake

1/4 cup of canola oil

1/2 cup of sugar

1 egg

Grated zest of an orange

1/2 cup of plain yogurt

3/4 cup of barley flour

1/4 teaspoon of salt

1/2 teaspoon of baking powder

1/4 teaspoon of baking soda

1/2 teaspoon of cinnamon

1/4 cup of buttermilk

Glaze

1 tablespoon of melted butter

1/2 cup of confectioners' sugar

1 tablespoon of orange juice

1-2 teaspoons of grated orange zest

In a medium bowl or measure (I use a quart-sized Pyrex measure), whisk together the oil, sugar, egg, orange zest, and yogurt. Add the barley flour, salt, baking powder, baking soda, and cinnamon and whisk them in to combine them. Whisk in the buttermilk until you have a mostly smooth batter. Spray a 7-inch or similar ring pan with non-stick cooking spray and pour the batter into the pan. Place the pan in your air fryer basket, place the basket in the air fryer, and cook the cake at 300 degrees for about 30 minutes or until golden and a pick inserted in the cake comes out with no wet batter attached. Let the cake cool in the pan a few minutes before turning it out onto a plate. While the cake is cooling in its pan, prepare the glaze. In a microwave safe cup or bowl, combine the butter, confectioners' sugar, orange juice, and orange zest. Microwave the mixture for about 30 seconds, stirring it mid-way through, or until very hot. After you have turned the cake out of its pan and onto a plate, pour the hot glaze, a little at a time, over the warm cake, letting the glaze sink into the cake. Let the cake cool a little before eating it. The cake also is great at room temperature or even cold.

No Wheat Flour Needed: Air Fryer Orange-Cinnamon Barley Cake