HOW TO: Make a DIY Organic Rainbow Cake Without Toxic Chemical Food Colors
by Jennifer Chait, 03/17/13
Naturally Colored Organic Rainbow Cake Recipe
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 (or other flour of your choice)
- 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
Gather all your cake ingredients and make your homemade food dyes. Preheat your oven to 350°F. To make your cake batter, combine and stir the egg whites, 1/4 cup of milk and the vanilla in a small bowl. In a second bowl, mix all the dry ingredients then add the butter rest of milk to your dry mixture. Mix until well combined. Add the egg mixture to the second bowl in three parts, mixing well after each addition. Color your cake batter then pour into prepared cake pans and bake for 14 to 20 minutes until an inserted toothpick comes out clean.
Remove your cake from the pans after 10 minutes of cool-down time and place on wire racks. Make your frosting by using an electric mixer, hand mixer or spoon to whip the butter for about 5 minutes until it becomes very pale and creamy. Add the remaining ingredients and mix for 6-7 minutes. Use some of your natural food dyes to color your frosting, or leave it white. Allow your cake to cool completely, then decorate with your fluffy vanilla frosting. Wrap your cake and store at room temp for 2 days, in the fridge for 5 days or freeze layers for later for up to two months.
All images ©Jennifer Chait
