Even for special occasions, I would rather look to nature to provide wholesome tints to the desserts I make for my family. For a simple way to create a multicolored cake, I decided to employ my blender and swirl the colors rather than bake separate layers. What resulted was a lovely cake and fewer pans to wash. I hope you’ll enjoy this simplified, more natural approach to making a rainbow cake in just one pan.
16 ounce (454 g) box vanilla cake mix
1/2 teaspoon ground ginger
2/3 cup milk
1/2 cup melted vegan margarine, butter, or coconut oil
2 to 3 Tbsp. mixed berry juice concentrate or beet juice (for pink tint)
2 to 3 Tbsp. cooked carrots (for orange tint)
2 Tbsp. packed baby spinach leaves (for green tint)
2 Tbsp. blueberries (for blue tint)
5 blackberries (for purple tint)
1. Mix together melted butter, milk, and eggs. Add cake mix and ginger; whisk together until combined well. Preheat oven to 350 degrees F (180 C).
2. Scoop out 1/2 cup batter and whisk in mixed berry or beet juice to tint the batter pink. Pour batter into a greased 8 by 8-inch square baking dish or pan.
3. Transfer another 1/2 cup plain batter to blender and add cooked carrots. Puree carrots with batter until a smooth orange color is achieved. Pour orange batter into baking dish.
4. Pour 1/2 cup plain batter over orange batter layer. Transfer another 1/2 cup plain batter to blender and add spinach leaves. Puree until batter is smooth and green. Pour green batter into baking dish.
5. Transfer 1/2 cup plain batter into blender and add blueberries. Puree until batter is smooth and tinted blue. Pour blue batter into baking dish.
6. Transfer 1/2 cup plain batter into blender and add blackberries. Puree until batter is smooth and tinted purple. Pour purple batter into baking dish.
7. Swirl colored batter briefly with a butter knife. Bake at 350 degrees F (180 C) until cake tests done, about 40 minutes.
8. Allow cake to cool completely before frosting.
- I made a simple whipped frosting from chilled coconut cream, powdered sugar to taste, and a couple of drops of pure vanilla extract.
- Next time I would like to try using beet juice for the pink tint; the berry juice concentrate that I had on hand did not show up that well after baking.
Find more healthy recipes at Pennywise Platter this week.
8 thoughts on “Rainbow Swirl Cake with Natural Colorings”
I love the use of natural colors–It is amazing how deeply God has colored REAL food. One of the deepest reds I’ve gotten was in a smoothie I made with beets & strawberries. I want to try these next time I make a cake 🙂
I agree. Why resort to chemicals when you can find beautiful, edible colors in fruits and vegetables? Thanks for visiting me here at my new blog.
I bet the flavor is so much better with the natural berries to color the cake. I love this idea. I pinned it. Thanks for linking up to Saturday Dishes Cakes & Party Ideas blog hop.
Fun, and I really shy away from artificial colors – you just never know!
Thanks for stopping by Throwback Thursday! We can’t wait to see what you’ll have for us next week!
It’s fun to see what nature can do. I’ll be back again to see what’s being shared on Thursday. 🙂