Heat oven to 350Â° F. Spray and flour bottom of 13 X 9 inch baking pan.
Scrub the rind of the orange well. Grate the peel. Remove both ends of the remainder of the orange and cut it into large chunks. Remove any seeds and set aside.
Place orange chunks in a food processor and pulse until finely chopped. Add the raisins and pulse 5 or 6 times. Empty into a small bowl and set aside.
Pulse the date sugar, honey and cashew butter together in food processor, scraping down the sides of the bowl. Add soy milk and vanilla and process to combine. The mixture will be very liquid. Add all but 2 tablespoons of orange raisin mixture and pulse once more. Add the walnuts to bowland pulse again.
Sift together the flours, baking powder, egg replacer and salt in a large mixing bowl.
Add liquids to bowl, mixing quickly just till flour is moistened.
Immediately pour batter into baking pan, smoothing until level.
Bake 40 minutes, until the sides have begun to brown and pull away from the pan.
After cake has cooled, cover with Coconut Whip Cream to which the 2 tablespoons orange-raisin mixture has been added.
Sally Christensen is a retired cooking instructor at the NEWSTART Lifestyle Program. She has been teaching others how to cook healthfully at NEWSTART, Reversing Diabetes seminars, and local community classes for almost 20 years. Sally was a major contributor and editor of the well regarded NEWSTART Lifestyle Cookbook. She has also done cooking shows for television, reaching audiences across the world.