Wholesome Child : Wholesome Child full
281 step 8: avoid nasties Prep time: 40 mins Cooking time: 15-25 mins Makes: 32 kid-sized slices Prep time: 15 mins (+71/2 hours refrigeration) Makes: Enough for one rainbow cake with five layers INGREDIENTS Cake 2 cups (260g) spelt flour 11⁄2 cups (210g) wholemeal spelt flour 1 tbs baking powder 1 tsp baking soda 1/2 tsp sea salt 1 cup (240g) organic butter, room temperature 11⁄2 cups (375ml) maple syrup 4 large eggs 2 tsp vanilla extract or powder 1/4 cup (60ml) coconut milk 1 tbs lemon juice Natural food colours Yellow: plain batter without any colouring Orange: 1-2 tsp turmeric powder mixed with 1-2 tsp filtered water + 2 tsp lemon juice Lilac/pink: 4 tbs raspberry juice + 1 tbs lemon juice + 1 tbs spelt flour Purple: 4 tbs blueberry juice + 1 tbs lemon juice + 1 tbs spelt flour Green: 1/4-1/2 tbs Spirulina powder + 1 tbs lemon juice EQUIPMENT electric handmixer INGREDIENTS 2 x 400ml cans coconut cream, refrigerated for 7 hours or overnight 2 scoops 100% natural stevia 1⁄2 tsp vanilla extract or powder EQUIPMENT electric hand mixer INSTRUCTIONS Juice for food colours: For the raspberry and blueberry juice, heat 1 cup of frozen raspberries and 1 cup of frozen blueberries in 2 small saucepans over medium heat and simmer for 5 mins. Using a sieve, drain the juice out of the berries and set aside. Cake: Preheat oven to 170°C and grease and flour five 21cm cake tins with a little butter and flour. In a large bowl, add flour, baking soda, baking powder and salt. Stir to combine. In a medium-sized bowl, beat butter and maple syrup with an electric handmixer. Add eggs, vanilla, milk and lemon juice and mix for another minute. Carefully fold dry ingredients into wet ingredients until well combined. Divide the batter into 5 equal parts. Add one natural food colour per part and mix well. Pour batters into prepared pans and bake for 15-25 mins, or until a cake tester comes out clean. Leave to cool on a wire rack before icing with your frosting of choice (see recipe below). Serving and storing leftovers: Serve immediately, refrigerate in an airtight container for up to 4 days or freeze for up to 4 months. INSTRUCTIONS Remove the coconut cream from the fridge and turn the can upside down. Using a can opener, open from the bottom and discard water that has separated from the cream. Add the cream, stevia and vanilla extract to a medium-sized bowl and whip with a hand mixer until light and fluffy. Place in the fridge for half an hour before frosting the cake. Serving and storing leftovers: Use immediately, store in the fridge in an airtight container for up to 4 days or in the freezer for up to 4 months Natural Rainbow Cake Coconut Cream Frosting VEG Vegetarian “At parties children can consume loads of artificial food colouring in sprinkles, frosting and cake batter. I was inspired to create a rainbow cake using natural food colours. It's possible!” Nut Free Nut Free V Vegan Gluten Free Wheat Free For a thicker consistency, replace one can of coco- nut cream with one can of organic thick cream. TIPS For a different colour combination use pink/lilac and purple layers only. For a dairy-free version use coconut oil and coconut milk.