Gluten-Free Vegan Rainbow Cake

With each bite of this healthy and allergen-free rainbow cake, you'll enjoy all the colors of the rainbow. Selecting berries, bell peppers of several hues and veggies to fold into the batter ensures a beautiful pop of Red, Orange, Yellow, Green, Blue, Indigo, and Violet AND amazing taste and texture. Each bite will contain a nutritious array of colorful fruit or veg, and edible flowers lend an extra pretty touch to this healthy colorful dessert. It's gluten-free, soy-free, dairy-free, nut-free and vegan, and sure to please anyone!

Turn on your oven, and select 350 degrees Fahrenheit.

Line an 8" pan with parchment paper. You may grease it with coconut oil or avocado oil spray.

Measure out 1/2 cup white or brown rice flour, 1/2 cup sorghum flour, 2 TBSP coconut flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and a sprinkle of sea salt.

*Note: 1 cup of Bob's Red Mill Gluten-Free 1-to-1 Flour also works instead of the brown rice and sorghum flours.

Whisk or sift the dry ingredients together with a whisk, sifter or with a fork (pictured).

Add 1 TBSP apple cider vinegar to 5 TBSP coconut yogurt, and set aside to thicken and curdle, making a sort of thick vegan buttermilk.

Whisk it well.

Prepare wet ingredients: 1/4 cup melted coconut oil, 1/3 cup pure maple syrup, 1/2 cup water, 2 tsp pure vanilla extract and 1/4 tsp almond extract. Pour them all into coconut yogurt mixture.

Stir the wet ingredients until combined well.

Pour the wet ingredients into the dry.

Stir the batter just until smooth.

Wash organic produce with organic fruit and vegetable wash, and arrange them on a cutting board. I chose strawberries, orange and yellow bell peppers, zucchini, blueberries and blackberries.

Dice about 1/4 cup of each. Add as much as desired to the batter, though the more vegetables, the less sweet it will taste, and the more fruit, the sweeter.

Gently fold the fruit and veg in, barely mixing.

Gently fold the batter into the prepared pan, carefully smoothing it out evenly with a spatula.

Plan the pan into the oven and close the door.

Bake for 30 to 35 minutes or until set.

Insert a toothpick when you think it is done; if it is set and comes out clean, let it cool on a wire rack.

If batter clings to the toothpick, back for an additional few minutes.

Carefully lift parchment paper and set the cake on a cutting board.

Cut into desired-size slices; You may get 9 big or 12 smaller pieces of cake.

In a stand mixer or with a hand mixer, beat chilled coconut cream or cold coconut whipping cream, or preparede any frosting of choice.

When the desired texture is reached, stop mixer and get a knife or spoon to spread on the frosting.

Optionally garnish with a rainbow assortment of edible fresh flowers in or edible rice sugar flowers in rainbow colors.

Serve the cake as desired and enjoy! Store leftovers in an airtight container in the fridge for up to 4 or 5 days.