Gluten-Free Vegan Rainbow Cake

With each bite of this healthy and allergen-free rainbow cake, you'll enjoy all the colors of the rainbow. Selecting berries, bell peppers of several hues and veggies to fold into the batter ensures a beautiful pop of Red, Orange, Yellow, Green, Blue, Indigo, and Violet AND amazing taste and texture. Each bite will contain a nutritious array of colorful fruit or veg, and edible flowers lend an extra pretty touch to this healthy colorful dessert. It's gluten-free, soy-free, dairy-free, nut-free and vegan, and sure to please anyone!

Step 1: Preheat Oven to 350F

Turn on your oven, and select 350 degrees Fahrenheit.

Step 2: Prepare Your Pan.

Line an 8" pan with parchment paper. You may grease it with coconut oil or avocado oil spray.

Step 3: Measure Out the Dry Ingredients.

Measure out 1/2 cup white or brown rice flour, 1/2 cup sorghum flour, 2 TBSP coconut flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and a sprinkle of sea salt.

*Note: 1 cup of Bob's Red Mill Gluten-Free 1-to-1 Flour also works instead of the brown rice and sorghum flours.

Step 4: Pour Dry Ingredients Into a Large Bowl.

Whisk or sift the dry ingredients together with a whisk, sifter or with a fork (pictured).

Step 5: Combine Apple Cider Vinegar With Coconut Yogurt

Add 1 TBSP apple cider vinegar to 5 TBSP coconut yogurt, and set aside to thicken and curdle, making a sort of thick vegan buttermilk.

Step 6: Stir It Together Well.

Whisk it well.

Step 7: Portion Out Other Wet Ingredients.

Prepare wet ingredients: 1/4 cup melted coconut oil, 1/3 cup pure maple syrup, 1/2 cup water, 2 tsp pure vanilla extract and 1/4 tsp almond extract. Pour them all into coconut yogurt mixture.

Step 8: Stir Wet Ingredients Well.

Stir the wet ingredients until combined well.

Step 9: Pour Wet Into Dry.

Pour the wet ingredients into the dry.

Step 10: Stir Well.

Stir the batter just until smooth.

Step 11: Wash and Dry a Rainbow Assortment of Fruit and Vegetables.

Wash organic produce with organic fruit and vegetable wash, and arrange them on a cutting board. I chose strawberries, orange and yellow bell peppers, zucchini, blueberries and blackberries.

Step 12: Dice the Fruit and Vegetable.

Dice about 1/4 cup of each. Add as much as desired to the batter, though the more vegetables, the less sweet it will taste, and the more fruit, the sweeter.

Step 13: Gently Stir Into the Batter.

Gently fold the fruit and veg in, barely mixing.

Step 14: Pour Into the Prepared Pan.

Gently fold the batter into the prepared pan, carefully smoothing it out evenly with a spatula.

Step 15: Place on the Center Rack in the Oven.

Plan the pan into the oven and close the door.

Step 16: Set Timer for 30 Minutes

Bake for 30 to 35 minutes or until set.

Step 17: Use a Toothpick to Test Doneness.

Insert a toothpick when you think it is done; if it is set and comes out clean, let it cool on a wire rack.

If batter clings to the toothpick, back for an additional few minutes.

Step 18: Once Cool, Transfer to a Cutting Board.

Carefully lift parchment paper and set the cake on a cutting board.

Step 19: Cut Into Slices

Cut into desired-size slices; You may get 9 big or 12 smaller pieces of cake.

Step 20: Beat Chilled Coconut Cream

In a stand mixer or with a hand mixer, beat chilled coconut cream or cold coconut whipping cream, or preparede any frosting of choice.

Step 21: Once Frosting or Coconut Cream Is Stiff, Stop Mixer.

When the desired texture is reached, stop mixer and get a knife or spoon to spread on the frosting.

Step 22: Frost As Desired.

Optionally garnish with a rainbow assortment of edible fresh flowers in or edible rice sugar flowers in rainbow colors.

Step 23: Serve!

Serve the cake as desired and enjoy! Store leftovers in an airtight container in the fridge for up to 4 or 5 days.