Vegan Over the Rainbow Cakes in Jars
These colorful cakes Over The Rainbow Cakes are from Vegan Desserts in Jars
Excerpted with permission. Vegan Desserts in Jars: Adorably Delicious Pies, Cakes, Puddings, and Much More
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.
- 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
- 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)
- 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.
- 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.
- 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.
- Bake for 18 to 22 minutes, until a toothpick comes out clean. If there are moist crumbs, that is fine.
- 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.
- 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.
- Once the cakes are completely cool, pipe the buttercream on top.
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