HOW TO: Make a DIY Organic Rainbow Cake Without Toxic Chemical Food Colors

Rainbow Cake & Vanilla Frosting Ingredients

Ingredients for cake

  • 5 large organic egg whites at room temperature
  • 3/4 cup whole organic milk at room temperature
  • 2 and 1/4 teaspoons pure Fair Trade, certified organic vanilla extract
  • 2 and 3/4 cups organic white flour, sifted
  • 1 and 3/4 cups organic granulated sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted organic butter, softened and cut into cubes
  • 7 to 9 homemade natural food dyes

Ingredients for frosting

  • 3 sticks + 2 tablespoons of organic, unsalted butter
  • 2 teaspoons pure organic Fair Trade vanilla extract
  • 3 cups organic powdered sugar
  • 3 tablespoons organic milk
  • Pinch of salt
  • 1 organic vanilla bean – scraped – optional

Step 1: Learn About Natural Food Dyes

Fake chemical food dyes have been linked to a number of health risks, but it’s not that hard to learn to make homemade food dyes. Once you’ve got natural dyes down, you can use them to make a number of colored baked goods, play clay, homemade sidewalk paint, other crafts and even dye your Easter eggs with them. There are a number of items you can use to naturally color your homemade organic baked goods, such as…

  • Produce: fresh or frozen berries and other fruits and fresh veggies.
  • Green tea powder: This fine tea powder, also called Matcha, results in light green baked goods.
  • Egg yolk mixed with milk: Results in yellow batter.
  • Edible flowers: Some edible flowers can be used to dye baked goods, but may result in odd flavors.
  • Herbs & spices: Many herbs and spices can be used to color food, but due to strong flavors, I don’t suggest them in cakes.
  • Natural store-bought colors: It’s fine to buy food coloring, so long as they’re natural. I like Chocolate Craft colors. Cost is a downside. Homemade colors are far less expensive.

 

Step 2: Make Natural Food Coloring

When making natural food dyes with organic produce, the idea is to extract the juice from an item (say berries or spinach), then use a few tablespoons of the juice to color your cake batter. You can use a juicer for produce such as spinach, carrots and beets to extract juice or you can *boil veggies, puree them and strain them with a mesh cloth. Berries are easy to extract juice from. Simply choose your berries, heat them up a bit to soften them, then place them in a strainer set over a bowl. Mash the berries down to get your juice. You can also use produce purees to color food, for example, beet puree, berry puree or carrot puree. To make a puree, simply puree fresh produce in your blender with 1-3 tablespoons of water. *NOTE – spinach is a special case and should never be heated before extracting the juice. Cooked spinach gives off a horrid color, whereas fresh results in a beautiful green. See the link below for a full tutorial about making your own homemade food dyes.

+ Make Natural Food Dyes for Organic Baked Goods Without a Juicer

Step 3: Whip Up the Cake Batter

This cake recipe is adapted from Sweetapolita and makes enough cake for one large six layer rainbow cake (use 8 or 9 inch pans) or two to three mini rainbow cakes, using 4 inch baking dishes. Oh, and if you like, you can use your own favorite cake recipe (such as vegan or gluten-free) in place of this one, just make sure it’s a white, not yellow cake recipe, so that the food dyes work better.

  • Preheat oven to 350°F
  • Combine and stir the egg whites, 1/4 cup of milk and the vanilla.
  • In another bowl, combine all your dry ingredients, using a handheld mixer or spoon.
  • Add the butter and rest of milk to your dry mixture. Mix until just moistened. Mix for 2 more minutes.
  • Scrape the sides of the bowl to make sure everything is mixed well.
  • Add your egg mixture in THREE separate batches, beating for 20 seconds after each addition.

 

Step 4: Color the Cake Batter

If making one six layer rainbow cake, divide your batter into six equal parts, into small bowls. If making mini cakes, scoop out 1/4 to 1/2 cup of batter per layer into small bowls. To color your batter, do the following:

  • Coloring with fruit and berry juice or puree: Start by adding one tablespoon (TBS) of color per bowl of batter and mix well. If the color is not right, add another TBS. In general, don’t add more than 3 TBS of produce juice or puree per one cup of batter, because it’ll make your batter too watery.
  • Coloring with green tea powder: Add up to three or four teaspoons of powder.
  • Coloring with egg yolk: Mix 1/2 to one whole egg yolk with a wee bit of milk, then mix into one cup of batter.
  • Coloring with natural store-bought food colors: Natural food dyes aren’t as bright as conventional, so you’ll need to use more than usual. I usually start with a full dropper of color and work my way up from there until I get the color I want.
  • TIP: If you have leftover produce juice or puree, freeze it in ice cube trays and save them for homemade smoothies or ice pops.

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One Response to “HOW TO: Make a DIY Organic Rainbow Cake Without Toxic Chemical Food Colors”

  1. someone says:

    this is great, i just want to say something about your comment that “kids won’t even know the difference.” i think kids SHOULD know the difference. teach them about why this is better than the alternative, while they’re helping you bake it, show them that cooking, eating, living this way is a healthier and more sustainable way to live, let them become part of the process instead of keeping them blind to it. i know that’s not what you meant, but i just saw it as perpetuating the idea that we keep things from kids for some reason, but i think this is a prime example of what we need to be showing then really early on. even something as simple as a cake.

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