- For the cake mix
- ¼ cup maple syrup
- 1 cup no-added-sugar apple sauce
- ¼ cup canola oil
- 2 eggs
- 1 cup trim 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
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.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 2g
Make it gluten free: Use gluten-free flour and check baking powder, turmeric, cream cheese and icing sugar are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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