Naturally Delicious Rainbow Cake

One of the things we are very proud of here at Skinny Bakery is that be it the free range eggs or the finest Belgian Chocolate

We use only the highest quality ingredients, including all the things we use to make our Pearls the colours they are. With this in mind and to honour LGTBQ pride events across the world in June, we have taken our fantastic Birthday Cake recipe and added an array of plant based food supplement powders to create one fantastic naturally delicious rainbow cake.

If you don’t fancy buying a range of supplement powders have no fear we have also added a list of different ways you can add colour to food using fruit and veggies. These additions can often give a slightly lighter shade but add so many nutritional benefits with absolutely no nasties.

Difficulty: Medium
Time: 60 mins
Servings: 12
Calories: 240

Source of fibre
Vegetarian

Ingredients

For the sponge

40g Flour
1/2 tsp Salt
1 tsp Bicarbonate soda
1.5 tsp Baking powder
Pinch xanthan Gum
400g Cooked cannelini beans (subtle flavoured varieties like butter, haricot or cannelini work best)
6 Eggs (300g)
1 tbsp Vanilla extract
150g Caster sugar
60ml Sunflower oil

For the frosting

200g Light cream cheese
200g Quark
50g Icing sugar
Your favourite sprinkles

For the rainbow colours

For pink – 2tsp pink pitiya powder
For red – 1tsp beetroot powder + 1/2tsp pink pitiya powder
For yellow/ orange – 1 1/2tsp turmeric powder
For green – 1tsp matcha powder
For blue – 2tsp blue spirulina powder
For purple – 1 1/2 tsp butterfly pea powder (also known as blue matcha)

Instructions

Step 1:

Heat oven to 190C/170C fan/gas 5. Grease six 15cm sandwich tins and line them with one small disc of unbleached parchment paper or greaseproof paper. Make sure you’ve made the sides nice and greasy, you can use low fat cooking spray for this to keep the mess to a minimum.

Step 2:

Simply whizz up your beans in a blender and combine with all the other cake ingredients. divide the mix into 6 separate portions and add the different food supplement powders into each and mix. Place each different coloured mix into your pre greased pans and bake for 20-30 minutes until lightly golden. Alternatively bake the batches over 2 or 3 because really who has 6 cake tins to hand!

Step 3:

Let the cakes cool, then assemble one layer at a time, following the rainbow colours, adding a layer of frosting in between each layer of sponge (you will need about 1/3 to 1/2 the frosting at this stage). Use the remainder of your frosting to coat the sides and top of your cake and decorate with your favourite sprinkles. Let your cake set in the fridge for around 30 minutes prior to serving.

Step 4:

Other useful fruits and veggies for natural food colouring:

Red : tomato juice, paprika

Orange : carrot juice, cooked sweet potato, paprika

Yellow : saffron

Green : pistachio, spinach

Blue : red cabbage and baking soda

Purple : blueberries