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.
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.