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Grain-Free Rainbow Layer Cake

by Kate Itrich-Williams June 17, 2019

Rainbow Layer Cake with KNOW Better Cake Mix

Show off your pride, KNOW Foods-style, with this rainbow-colored layer cake. The cake layers themselves are simple — a slightly doctored up version of our chocolate chip cake mix, but the frosting technique will take a bit of practice. We found our ombre rainbow inspiration from New York Times Cooking, but made use of our in-house low-sugar cream cheese frosting and all-natural food coloring from Chefmaster. It will be easiest to decorate the cake if you use a rotating cake stand and offset spatulas. Roll up your sleeves and get baking — it's time to celebrate!

Serves: 16

Ingredients

2 bags KNOW Better Chocolate Chip Muffin and Cake Mix
3 3/4 cups almond milk
1/2 cup coconut oil, melted
1 1/2 pounds cream cheese, at room temperature
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/4 cups (6 ounces) KNOW Better Sweetener
Natural food coloring, in red, orange, yellow, green, blue and purple, such as the gel coloring from Chefmaster

Instructions

Heat the oven to 275 degrees. Grease two 9-inch round cake pans with coconut oil spray, then line the bottom of the pans with parchment paper rounds.

In a large bowl, stir together the mix with 3/12 cups of the almond milk and the coconut oil. Mix well, then let sit until thickened, 10 to 15 minutes.

Divide evenly between the two prepared pans. Smooth the tops of the cakes, then transfer to the oven and bake, rotating the pans halfway through, until golden brown on the edges and a toothpick inserted into the center comes out clean, about 50 minutes.

Let the cakes cool in the pans for about 15 minutes, then flip out onto wire racks to cool completely.

While the cakes are cooling, make the frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high until smooth. Add the sweetener and remaining 1/4 cup almond milk and beat until incorporated. Increase the speed to medium high and continue to beat until light and fluffy, 3 to 5 minutes. 

Divide the frosting into seven small bowls. Use the natural food coloring to dye six of the bowls of frosting red, orange, yellow, green, blue and purple. Leave one bowl white for frosting the middle of the cake.

Place one cooled cake layer on a cake stand, domed side up. (You can secure the cake in place on the stand, if you like, using a small dollop of white frosting.) Spread the white frosting over the top of the cake, taking care to frost all of the way to the edges. Place the second cooled cake round, bottom side up, on top. 

Starting at the bottom, with the red frosting, frost a 1/2 inch ring around the cake. (A small offset spatula will make relatively easy work of this task.) Don't worry about it being too perfect, but do try to keep the red frosting as even and close to the bottom of the cake as possible. Continue to frost rings around the cake, moving from red to orange to yellow to green to blue, until you reach the top. Use the purple frosting to cover the top of the cake, smoothing it into an even layer and letting a little spill over the sides. 

Hold a large offset spatula vertically flush against the side of the cake. Slowly turn the cake stand, while holding the spatula in place, to smooth the sides of the cake and blend the colors together. Use additional frosting to fix any smudges or holes and smooth the surface again.

Chill the cake for 15 to 30 minutes to set the frosting before slicing and serving.

Macros

Per Serving: 508 calories, 42 grams fat, 7 grams net carbs, 17 grams protein

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