Rainbow cake

Rainbow cake

This fun rainbow-coloured cake uses natural ingredients to create its rainbow effect. It's also lower in sugar than similar cakes, so is a healthier option for all rainbow lovers.

Serves: 16

Time to make: 1 hr , Depending on the number of cake tins you have

Ingredients

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For the cake mix
¼ cup maple syrup
1 cup no-added-sugar apple sauce
¼ cup canola oil
2 eggs
1 cup skim milk
½ cup low-fat plain yoghurt
1 teaspoon vanilla essence
3 cups self-raising flour
2 teaspoons baking powder
½ teaspoon baking soda
For the colouring
¼ cup frozen raspberries, defrosted and pureed
2 tablespoons carrot juice
½ cup grated carrot
zest of 1 lemon
½ teaspoon turmeric powder
1 tablespoon matcha powder
¼ cup ripe kiwifruit, pureed
¼ cup frozen blueberries, defrosted and pureed
For the icingfrostingX
250g light cream cheese
1 tablespoon icingfrostingX sugar
juice of 1 lemon
edible flowers (optional)
1 cup fresh raspberries

Instructions

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1 Preheat oven to 180ºC and line five 20cm-cake tins with baking paper. If you don’t have more than one cake tin, you will have to do this in batches.

2 In the bowl, place all wet ingredients and beat with an electric beater until smooth. Sift dry ingredients into wet mix and stir. Divide batter evenly into five bowls.

3 Into each bowl, place individual colouring ingredients and mix well. Pour each coloured mixture into prepared cake tins (or start with the blue batter) and cook for 12-15 minutes. Allow cakes to cool before assembling and icing.

4 To make icing, in a blender, place cream cheese, icing sugar and lemon juice and blitz until smooth.

5 To assemble cake, place blue cake on serving plate, spread over some icing, repeat with green, yellow, orange and red cake layers. Spread remainder of icing around the outside.

6 Arrange edible flowers, if using, and raspberries over cake with candles and serve.

Variations

Make it gluten free: Use gluten-free flour and check baking powder, turmeric, cream cheese and icing sugar are gluten free.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 206 cal

Kilojoules 860 kJ

Protein 6 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 2 g

Sodium 280 mg

Calcium 80 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.