This cake is so much fun! I was in a serious time crunch this year for the girls’ 7 & 9 year birthday party, so I needed something using basic ingredients with minimal decoration and no fondant! Thankfully I stumbled across this Rainbow Cake from fellow Michigan blogger, Whisk Kid, at the Nth hour.
The party theme this year was a Construction Site Carnival. We’re under construction with a dumpster in the front yard and a front-end loader in the back…so I just decided to work with it. Scaffolding worked well for the concession stand, construction debris made adventure golf more fun, gravel piles and lumber came in handy as well.
The important thing about making this cake, is making it after hours or when the kids are out of the house so they can’t see the process. Cutting it has to be a surprise. My girls were VERY concerned about the cake. They saw the plain white cake and kept asking me “are you SURE you’re done decorating?” Katie was concerned enough that she went into the garden and picked raspberries to put on top. The gasps and glee when the cake was opened…priceless.Print
This rainbow surprise cake is dairy-free and egg-free, it takes a while to bake all the layers, but it’s pretty fun to do.
- 2 cups dairy-free milk (I used Silk Coconut Milk)
- 1 T. cider vinegar
- 2/3 cup oil (I used melted coconut oil)
- 1 1/2 cups sugar
- 1 T. vanilla
- 2 1/2 cups flour
- 1/4 cup cornstarch
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Gel Food Coloring (I use AmeriColor soft gel paste)
- Preheat oven to 350.
- Whisk dry ingredients together in a large mixing bowl: flour, baking powder, baking soda, and salt.
- Whisk the wet ingredients together in a medium mixing bowl: dairy-free milk, sugar, oil and vanilla.
- Add about 1/2 the liquid into the dry ingredients and beat pretty well. Usually, I don’t beat cakes…but in this case you want every last lump out. If you don’t, you’ll have white flour clumps in your final cake.
- Add the second 1/2 of the liquid and gently fold it in.
- If for some reason, you have some stubborn lumps…just put the batter through a mesh sieve and get the lumps out.
- Using a scale, divide the batter into 6 equal portions. I did this by zeroing out a big empty bowl, add the batter to determine total batter weight. Then divide the total batter weight by 6, and measure out 6 portions in 6 different bowls to color.
- Color up the 6 portions. Gel color works much better than color drops, which don’t have nearly the color options or vibrancy.
- I only have two 8-inch round pans, which works out ok, as all the layers cook quickly. Cut out parchment rounds to fit the pan, and then spray with cooking spray.
- Bake each later for 10-12 minutes, until the center is set.
- Carefully remove the layers to a cooling rack, add a new parchment liner to the pan, re-spray and cook the next set of layers.
- Frost and build the layer cake once all the layers are cooled. I was impatient the first time, and started stacking the warm layers, everything melted and it was a disaster. Oops.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: rainbow cake, dairy free rainbow cake, egg free rainbow cake
This is my basic dairy-free vanilla frosting sized up to make enough to frost an 8 layer rainbow cake.
- Cream the margarine and shortening until fluffy.
- Add the salt and powdered sugar slowly. You can add a little of the dairy-free milk as you are trying to mix in all the powdered sugar if things get too thick.
- Once all the powdered sugar is mixed in, you can start adding dairy-free milk until you get the frosting thickness you want. Sometimes I like it dense, sometimes I like it fluffy and mousse-like.
This makes a boatload of frosting, but it’s always better to have too much frosting than not enough. You can refrigerate or freeze extras for another day.
- Category: Dessert
- Method: Mixed
- Cuisine: American
Keywords: dairy free frosting, dairy free icing, vegan frosting