Recipe by Allergy Free Cooking, Baby!
*This recipe contains food dye
Egg Free, Dairy Free, Soy Free, Peanut Free, and Tasteful *For Gluten Free option see end note
I had a someone ask me to make a 6 layer 9 inch rainbow cake allergy free. I had never seen one before but was up for the challenge. The Allergy Free Vanilla Cake recipe stood up to 6 layers piled high. Its such a beautiful cake to cut into. My kids enjoyed watching the batter change color. Two main tips: make sure to line each pan with parchment paper. Since each layer is thinner than a regular cake layer they are a bit more delicate. Make sure to use gel food coloring. It makes very bright colors.
Ingredients
- • 6 cups of all purpose flour
- • 2 tbsp baking powder
- • 3 1/2 cups granulated sugar
- • 2 cups dairy free margarine
- • 1 tsp salt
- • 1 cup applesauce
- • 2 tsp vanilla extract
- • 2 1/2 cup of dairy free milk
- Red, orange, yellow, green, blue, and purple gel food coloring
Instructions
- Preheat oven to 350 degrees.
- Grease and line with parchment paper 6 9-inch round pans. If you don’t have 6 pans, you can do it in batches
- In a large mixing bowl, cream sugar and DF margarine
- Add vanilla, DF milk, & applesauce
- In a small bowl mix flour, baking powder, & salt
- Add flour mixture to the sugar mixture and mix just until combined
- Divide batter equally into six bowls
- Add the gel food coloring and mix until you get the desired color
- Pour batter into pans and bake for 15 minutes or until cake tester comes out clean
- Let cake cool
- Frost each layer with allergy free vanilla frosting starting with the purple layer on the bottom, and then blue, green, yellow, orange, and red.
- Frost the entire outer cake with allergy free vanilla frosting
http://www.allergyfreecookingbaby.com/2012/07/allergy-free-rainbow-cake/
Hello
I’m so happy I find your website.
Can I replace all purpose flour to cake flour?
Do you make your own apple sauce or buy the one from store? If you make you own apple sauce do you just steam the apple and purée it?
Thank you
Joyce
I have never used cake flour before but I read that to substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. I usually used store bought unsweetened applesauce, but if you make your own it should be pureed. Let me know how it turns out!
Any suggestions if the batter is super thick? I formed it in the pan with my hands and it didn’t move. It baked how I set it. Kind of nice for shape, but I haven’t tasted it yet. I literally did a test cake before the one I need to have for Friday. Could it be the xanthan gum added? Is it necessary?
It should not be that thick. It will be thicker than a box cake mix because there are no eggs, but you should easily spread it with a spatula. The xanthan gum is necessary to support with the binding of the gluten free cake. It’s not necessary if using regular flour because the gluten binds it. Without the xanthan gum the gluten free version will be crumbly.