Sunday, June 9, 2013

Just for Fun! Rainbow Cake

This is what happens when you have a week-day off, have finished all your errands and are craving something sweet to eat: rainbow cake!

Basic Vanilla Cake
Recipe from

1 cup plain soy milk
1 tablespoon apple cider vinegar
1 1/2 cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1/4 cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
1/4 teaspoon almond extract 

  1. Preheat oven to 350F (175C).
  2. Grease and flour an 8x8-inch baking dish, or any small round baking dish.  I used two dishes to speed up the process.
  3. Stir soy milk and vinegar together in a large glass measuring cup.
  4. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
  5. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture.
  6. Stir wet ingredients into dry ingredients until batter is lump-free.
  7. Divide batter into three different bowls (about 1 1/4 cup each bowl).  Add food coloring to each bowl, one red, one orange and one yellow. Mix color into batter.
  8. Pour one colored batter at a time into the prepared baking dish.
  9. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, or about 16-18 minutes.
  10. Repeat for each colored batter.
  11. Once each layer of the cake is cooked, remove from baking dish and allow to cool down completely on a cooling rack before icing. 
  1. While the cake is baking, divide the buttercream icing you will be using into six separate bowls, about 2/3 cup each.
  2. Add a few drops of food coloring to each bowl, one of each rainbow colour again. Mix the colour into the icing until well combined.
To make all six colours (red, orange, yellow, green, blue, purple) I had to double the recipe.

Once each layer of the cake is baked and completely cooled down, start adding the icing and layering the rainbow. I started with red on the bottom.

Here are the layers added together, with icing, and before adding the chocolate ganache:

Chocolate Ganache
Recipe from


1 cup unsweetened plain soymilk
2 1/2 cups dark dairy-free chocolate chips

In a small saucepan over low-heat, combine the soymilk and chocolate chips.  Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.  Remove the ganache from the stove.  Use while still warm or slightly cooled.

Slowly drizzle the ganache, full spoonfuls at a time over the finished cake until it is completely covered.

My completed cake looks like a huge donut!

Mmm ... donut rainbow-cake!



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