Vibrant, healthy vegan rainbow cakes using natural colorants from beets, carrots, and spirulina. Moist layers of plant-based batter with antioxidant-rich fruit purees and dairy-free frosting. Easy to make with no refined sugar or artificial additives.
1 1/2 cups unbleached all-purpose flour
1 tsp double-acting baking powder
2 tbsp flaxseed meal
5 tbsp water
1/3 cup beet juice (red layer)
1/3 cup puréed carrots (orange layer)
1 tsp spirulina powder (green layer)
1/3 cup canned coconut milk (yellow layer)
1 tsp turmeric powder (yellow layer)
1 cup maple syrup
1/2 cup apple cider vinegar
1/2 cup plant-based milk
Additional for frosting: 1/2 cup vegan butter, 2 cups powdered sugar, 1 tsp vanilla extract, 2 tbsp plant-based milk
Preheat oven to 350°F (175°C)
Line a 9-inch round pan with parchment paper
Mix flaxseed meal with 5 tbsp water; let gel for 5 minutes
Whisk flour, baking powder, and 1/4 tsp salt in large bowl
Add flax egg, maple syrup, and apple cider vinegar to dry ingredients
Blend in plant-based milk until smooth and pourable
Divide batter into six equal bowls
Color first bowl with beet juice, second with spirulina, third with carrot purée, fourth with turmeric, fifth with beet-spirulina mix, sixth uncolored
Pour each color layer into pan, alternating colors
Bake for 25 minutes or until toothpick comes out clean
Let cool completely
For frosting: Beat vegan butter with sugar, then add vanilla and enough plant-based milk for desired consistency
Stack cooled layers with frosting in between
Top with extra natural fruit decorations if desired
Use a digital scale for precise batter division
Let flax ‘egg’ set fully for proper binding
For best color separation, work quickly when arranging layers
Store in airtight container at room temperature for up to 3 days