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5 from 2 votes

Joan's Rainbow Cake ~ Almost 100% Vegan!

Course Cakes
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Author Rafeeda

Ingredients

  • FOR THE STRAWBERRY LAYER:
  • 2/3 cup all purpose flour
  • 1/2 tbsp corn flour
  • 1/4 cup sugar
  • A pinch of salt
  • 2/3 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup oil
  • 2 tbsp strawberry jam whisked into 1/4 cup warm water
  • 1 flax egg refer notes
  • FOR THE PISTACHIO LAYER:
  • 2/3 cup all purpose flour
  • 1/2 tbsp corn flour
  • 1/4 cup sugar
  • A pinch of salt
  • 2/3 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup oil
  • 1/3 cup pistachios soaked in 1/4 cup almond milk for 2 hours and ground to a paste
  • 1 flax egg refer notes
  • FOR THE APRICOT LAYER:
  • 2/3 cup all purpose flour
  • 1/2 tbsp corn flour
  • 1/4 cup sugar
  • A pinch of salt
  • 2/3 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 cup oil
  • 2 tbsp apricot jam whisked into 1/4 cup warm water
  • 1 flax egg refer notes
  • FOR WHIPPING CREAM:
  • 2 sachets Dream whip powder
  • 1/2 cup cold soya milk
  • 1 tsp vanilla essence
  • FOR CHOCOLATE FROSTING:
  • 1/4 cup sugar
  • 2 tbsp corn flour
  • 1 1/2 tbsp cocoa powder
  • A pinch of salt
  • 2/3 tbsp oil
  • 1/3 cup water
  • A dash of vanilla

Instructions

  • Preheat oven to 180 degrees. Grease and flour 3 x 6 inch baking pans and set aside.
  • For all the cakes, whisk the dry ingredients in a bowl. Whisk the flax egg, oil and flavor pastes till combined. Add into the dry ingredients and fold gently till completely moist.
  • Pour into the prepared pans and bake for 30 minutes or till skewer comes out clean.
  • Allow to cool in the pan for 10 minutes, when the sides pull off from the pan.
  • Flip onto the cooling rack and allow to cool completely.
  • For the whipping cream, keep the bowl and beaters in the freezer for 15 minutes. Combine all the ingredients and beat well till stiff. Store in the fridge till the time for use.
  • For the chocolate frosting, whisk all ingredients except the oil and vanilla in a saucepan and cook on low flame till the mixture thickens. Do not overcook. Add the oil and vanilla and whisk in. Allow to cool.
  • For assembling, keep the apricot cake at the base. Spread a thin layer of the whipping cream.
  • Put the pistachio cake on top, spread a thin layer of whipping cream and finally top with the strawberry cake.
  • Coat the complete cake with a thin layer of whipping cream. Refrigerate for 15 minutes or till set.
  • Use the remaining cream to frost the cake completely.
  • Put the chocolate frosting into a piping back and draw the dripping design (kind of messed up there!) Use up on the cake till done.
  • Allow the cake to set in the fridge for an hour, before cutting and serving!

Notes

For flax egg, mix 1 tbsp milled flax with 3 tbsp water and set aside for around 5 minutes, till the flax becomes glutinous.
I made the mistake of using coconut oil into my chocolate frosting and it tasted too coconuty! Use any neutral oil for the frosting.