Healthy natural rainbow cake

Mothers day was quickly approaching and i decided to do something a bit different for my mum! She loves cake, but is very health conscious. So i decided to whip up this healthy rainbow cake, that packs the flavour and only uses fresh fruits and vegetables for food colouring!

This cake is extremely delectable, and packs a true vanilla flavour punch! With no nasties, it is just the perfect guilt-free treat that is aesthetically so beautiful. I made a 4 layer cake: blueberry, matcha, carrot and raspberry :D

refined-sugar free✔high fibre✔ free from artificial colours and flavours✔

Ingredients:

Coconut oil 100g (melted)

Coconut sugar 200g

2 egg whites

3 tbsp yoghurt

350g whole-wheat flour

2 tbsp coconut flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp pure vanilla extract

275 ml milk of choice( i used almond milk)

1/2 cup of medjool dates (pitted)

1 ripe banana

2 tbsp almond butter

For the food colouring:

Raspberry or Beetroot juice (red)

Matcha green tea powder (green)

Carrot juice (orange)

Fresh blueberries or blueberry juice (Purple)

For cream cheese frosting:

250g Fat free smooth cottage cheese

280 ml xylitol

Method:

1.Preheat oven to 180°C. Grease (i used coconut oil) an oven proof container with a diameter that is roughly 15 cm and 10 cm deep. If you would like to make a larger one, times the recipe by 4 and it will fit a normal cake tin.

2.Combine the coconut oil and coconut sugar in a bowl.

3.Place the egg whites, banana, almond butter and dates into a blender and blend until smooth. Pour into the sugar coconut mixture and stir well.

4. Stir in the yoghurt and milk.

5. Sieve all left over dry ingredients into a bowl (coconut flour, whole-wheat flour, bicarb, baking powder, vanilla). Mix the wet mixture into the dry and combine well.

6. Divide the mixture into 4 bowls. In each of the bowls place roughly 4 tbsp (or however much of the juice gets you the colour that you want) of each juice into the mixture.

*If using fresh blueberries, microwave them or cook them on the stove until juice starts to seep out. Place the blueberries and the extracted juice into the batter. Same applies if you're using fresh raspberries.

7. Place one of the mixtures into oven proof container/ cake tin and bake in oven until risen and cooked through. Mine took roughly 20 mins each. I had two containers that were the same size so was able to do two batters at a time. If you only have one, bake each batter one by one and clean the container well before placing the new batter inside.

8. While waiting for the cakes to cool, begin on the icing. Place 280 ml xylitol into a blender and blend until it becomes a powdered consistency. Once done, mix the xylitol powder with the fat free cottage cheese and combine well.

9. Take the base layer of the cake and generously spread some of icing on the top of the cake. Place the second layer on top of the first layer and repeat with the rest of the cakes.

10. Decorate and top with fresh berries and fruit.