Dairy-Free Rainbow Cake
Brighten any celebration with this Dairy-Free Rainbow Cake, a vibrant showstopper that's as delightful to eat as it is to behold! Perfect for those with dietary restrictions, this cake swaps traditional dairy ingredients for plant-based alternatives like almond milk and dairy-free butter, making it suitable for lactose-intolerant or vegan guests. Each of the six colorful layers—red, orange, yellow, green, blue, and purple—is created with simple food coloring, making it fun and customizable. The moist and tender cake is complemented by a luscious, fluffy dairy-free frosting, bringing it all together in every bite. Easy to make with straightforward steps, this crowd-pleasing dessert is sure to be the centerpiece of birthdays, parties, or any joyful occasion. Get ready to create and enjoy this stunning, naturally dairy-free masterpiece!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1.5 cups Unsweetened almond milk
- 0.5 cup Vegetable oil
- 1 tablespoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 1 box Food coloring (red, orange, yellow, green, blue, purple)
- 2 cups Dairy-free butter
- 4 cups Powdered sugar
- 4 tablespoons Dairy-free milk
- 1 teaspoon Vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and line six 8-inch round cake pans.
In a large mixing bowl, sift together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, mix almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir the wet ingredients into the dry ingredients until just combined.
Divide the batter evenly into six small bowls. Add a different food coloring to each bowl to create red, orange, yellow, green, blue, and purple batter.
Pour each colored batter into its own prepared cake pan and smooth the top. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the dairy-free butter until creamy. Gradually add powdered sugar, mixing until smooth. Add dairy-free milk and vanilla extract, mixing until the frosting is fluffy.
Once the cakes are fully cooled, begin layering them with a thin layer of frosting between each. Start with purple, followed by blue, green, yellow, orange, and red on top.
Frost the top and sides of the cake with the remaining frosting and smooth it out. Decorate as desired.
Slice the cake and serve to enjoy the colorful layers!
Nutrition Facts
Calories |
9115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.3 g | 622% | |
| Saturated Fat | 117.5 g | 588% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7417 mg | 322% | |
| Total Carbohydrate | 1165.2 g | 424% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 873.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 765 mg | 59% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
