- 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.
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.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 2g
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