Over the Rainbow Cakes

 Vegan Over the Rainbow Cakes in Jars



These colorful cakes Over The Rainbow Cakes are from Vegan Desserts in Jarsby as Kris Holechek Peters as are the Salty Crunchy Almond Cheesecake and the Peach Melba Cobbler. Follow Kris’s lead on the choice of food colors. Natural colorings are great, but know what you are using. They will not be as vibrant as the traditional kind so if you are going for true “rainbow” colors, stick with the classic food colors.

Excerpted with permission. Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much Moreby Kris Holechek Peters. Published by Ulysses Press 2013.

For a quick snack, these can be baked in a tall half-pint jar, topped with a lovely vanilla buttercream, screwed with a lid, and packed into a lunchbox or bag to nosh at Pride.

There are natural food coloring drops available. Just be aware that the colors are much more subdued than conventional varieties and will yield a lovely pastel rainbow.

Over the Rainbow Cakes
Makes: 6 cakes
  • 11/3 cups unbleached all-purpose flour
  • ¾ cup evaporated cane sugar
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup non-dairy milk of choice
  • ⅓ cup mild vegetable oil
  • ½ teaspoon mild vinegar
  • 1 teaspoon vanilla extract
  • food coloring in several colors
Buttercream Frosting:
  • ¾ cup non-dairy margarine, at room temperature
  • 11/2 to 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons non-dairy milk of choice (optional)
  1. For the Cakes: Preheat the oven to 350°F. If you want lots of frosting on the cakes, lightly grease 6 extra-tall half-pint canning jars; if going for more of a cupcake look, use six 4-ounce canning jars. Set the jars on a rimmed baking sheet.
  2. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk, oil, vinegar, and vanilla. Add the dry ingredients to the wet in two batches, whisking until just combined.
  3. Divide the batter among 5 small bowls (about 1⁄2 cup per bowl) and add a couple of drops of food coloring to each bowl to make your desired colors. Spoon 1 full tablespoon of each color into each canning jar, layering them one on top of each other. Remember our old friend from art class, ROY G BIV, if you need help remembering which order the colors go in.
  4. Bake for 18 to 22 minutes, until a toothpick comes out clean. If there are moist crumbs, that is fine.
  5. For the Buttercream: In a large bowl, cream the margarine until smooth. Add 11⁄2 cups powdered sugar, adding up to 1⁄2 cup more to achieve the desired sweetness. Blend in the vanilla and as little of the milk, if using, as needed to make the frosting creamy and easy to spread.
  6. Use the frosting immediately or store in the fridge for future use. If refrigerated, let it sit at room temperature for 20 minutes and stir well before using.
  7. Once the cakes are completely cool, pipe the buttercream on top.

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