Naturally Colored Rainbow Layer Cake

Ingredients:

• 1-1/2 cups Bob’s Red Mill Almond Flour

• 1 cup Nutiva Coconut Sugar

• 1 cup almond milk

• 1/4 cup water

• 1/3 cup coconut oil

• 1 Tbsp. apple cider vinegar

• 1 Tbsp. lemon juice

• 1 Tbsp. vanilla extract

• 2 tsp. baking soda

• 1/2 tsp. Redmond Real Salt

• 3 Tbsp. MRM Superfoods Raw Organic Red Beet Powder (purple layer)

• 1 pkg. Color Kitchen Bright Blue Real Food Coloring (blue layer)

• 2.5 Tbsp. pHresh Greens Alkalizing Superfood (green layer)

• 1 pkg. Color Kitchen Yellow Real Food Coloring (yellow layer)

• 2 Tbsp. Sunny Green Organic Carrot Powder (orange layer)

• 1/2 tsp. paprika (orange layer)

• 1 pkg. Color Kitchen Beet Red Real Food Coloring (red layer)

• 2 pkgs. Pamela’s Frosting Gluten-Free Vanilla Frosting Mix

Instructions:

1. Preheat oven to 350 degrees F and grease six 8”x8” baking dishes with coconut oil.
2. In large bowl, combine almond milk and apple cider vinegar. Set aside.
3. In medium bowl, whisk together flour, sugar, baking soda and salt. In almond milk-vinegar mixture, whisk in water, coconut oil, lemon juice and vanilla, using a fork. Add flour mixture and whisk until smooth.
4. Divide batter evenly among six bowls and add the appropriate coloring ingredient(s) to make each bowl a different color of the rainbow. Pour one color into each baking dish.
5. Bake 20 to 25 minutes, or until cooked through. While baking, prepare frosting according to package directions.
6. Once cakes are cool, layer them on a plate, spreading frosting between each layer as you stack them. Once all layers are in place, frost over and around the entire cake.

Tip: For nut allergies, you can substitute tigernut products for the almond products.