Sugar-Free Rainbow Cake
Bright, colorful, and guilt-free, this Sugar-Free Rainbow Cake is the ultimate dessert for celebrations or any day that needs a pop of joy! Crafted with whole wheat flour and naturally sweetened with monk fruit, this vibrant multi-layer cake offers a wholesome twist on a classic favorite. Each layer is dyed with natural food coloring to create the eye-catching rainbow design, while the sugar-free cream cheese frosting ensures every bite is decadently smooth without added sugar. Perfect for birthdays, special occasions, or simply indulging your sweet tooth guilt-free, this cake is as impressive to serve as it is delicious to savor. Packed with healthier ingredients, easy-to-follow steps, and charming layers, it's a showstopper dessert that satisfies both your taste buds and your health-conscious heart.
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Recipe Information
Ingredients
- 3 cups whole wheat flour
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1.5 cups monk fruit sweetener
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup plain Greek yogurt
- 1.5 cups unsweetened almond milk
- 6 natural food coloring (red, orange, yellow, green, blue, purple)
- 16 ounces sugar-free cream cheese
- 1 cup sugar-free powdered sweetener
- 1 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and flour six 6-inch round cake pans or work in batches if you don't have six.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter with the monk fruit sweetener until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the flour mixture and the almond milk to the butter mixture, beginning and ending with the flour mixture. Stir in the Greek yogurt until the batter is smooth.
Divide the batter evenly into six separate bowls. Add one color of natural food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Mix each batter until the color is even.
Pour each colored batter into prepared cake pans. If you have fewer than six pans, bake the cakes in batches.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the frosting by beating the sugar-free cream cheese and sugar-free powdered sweetener together until smooth. Slowly add the heavy cream and continue beating until the frosting is fluffy.
Once the cakes are completely cooled, stack them in rainbow order, spreading a layer of cream cheese frosting between each cake layer.
Frost the sides and top of the cake with the remaining frosting. Decorate with additional decorations if desired. Chill the cake for at least an hour before serving to allow the layers to set.
Slice and enjoy your Sugar-Free Rainbow Cake!
Nutrition Facts
Calories |
4540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.3 g | 417% | |
| Saturated Fat | 187.6 g | 938% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1580 mg | 527% | |
| Sodium | 8711 mg | 379% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 11.6 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 7.3 mcg | 36% | |
| Calcium | 1499 mg | 115% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2574 mg | 55% | |
*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.
