Boosted Natural Rainbow Cake with Honey Buttercream Frosting
Healthy treats, party, cakes
1 hour 30 minutes
2 cups (260g) spelt flour
1½ cups (210g) wholemeal spelt flour
1 tbs (16g) baking powder
1 tsp (4g) baking soda
Pinch sea salt
1 cup (240g) organic butter, room temperature
1½ cups (375ml) maple syrup
4 large eggs
2 tsp (10ml) vanilla extract or powder
½ cup (125ml) coconut milk
1 tbs (20ml) lemon juice
2 tsp Wholesome Child Veggies+
1 tsp turmeric powder mixed with 1 tbs water + 2 tsp lemon juice
2 tsp Wholesome Child Superfruits+
4 tbs raspberry juice + 1 tbs lemon juice
2 tsp Wholesome Child Superfruits+
4 tbs blueberry juice + 1 tbs lemon juice
1/4 - 1/2 tbs Spirulina powder
1 tbs lemon juice
2 egg yolks
½ cup (125ml) heavy cream
2/3 cup (220g) raw honey
1½ cup (270g) unsalted butter, cubed
1 tbs vanilla extract or powder
1-2 tsp blue spirulina (blue)
1-2 tsp pink dragonfruit powder (pink)
1-2 tsp turmeric powder (yellow)
1-2 tsp green spirulina (green)
1-2 tsp raw cacao (brown)
1-2 tsp Wholesome Child Superfruits+ powder
1-2 tsp Wholesome Child Protein+ Choc powder
NATURAL FOOD COLOURS
Optional buttercream colourings
JUICE FOR FOOD COLOURS
For the raspberry and blueberry juice, heat 1 cup of frozen raspberries and 1 cup of frozen blueberries in 2 small saucepans over medium heat and simmer for 5 mins.
Using a sieve, drain the juice out of the berries and set aside.
Preheat oven to 170°C and grease and line four 21cm cake tins with baking paper.
In a large bowl, add flour, baking soda, baking powder and salt. Stir to combine.
In a medium-sized bowl, beat butter and maple syrup with an electric hand mixer. Add eggs, vanilla, milk, and lemon juice and mix for another minute.
Carefully fold dry ingredients into wet ingredients until well combined.
Divide the batter into 4 equal parts.
Add one natural food colour per part and mix well.
Pour batters into prepared pans and bake for 15-25 mins, or until a cake tester comes out clean.
Leave to cool on a wire rack before frosting.
Whisk egg and egg yolks with an electric mixer or stand mixer for 2-3 mins until foamy.
Add heavy cream and honey to a saucepan and bring to the boil. Let simmer on low heat for about 2 mins, whisking occasionally.
Pour hot honey mixture into egg mixture in a slow but steady stream. Mix for 5-8 mins or until mixture has cooled down and bowl is not warm to touch anymore.
Add butter 1 piece at a time and whisk until creamy and smooth. If it seems lumpy, keep on whisking until it gets smooth.
Add vanilla and whisk until well incorporated.
If you want to naturally colour your buttercream, mix about 1 cup of buttercream with 1 tsp of superfood powders. Alternatively, you can also colour it with homemade fruit purees such as blueberry, raspberry (see above).
Place one layer of the cake onto a cake platter. Spread evenly about with about 1/3 cup of buttercream.
Top with next layer and continue until the last layer.
Cover the whole cake with the rest of the buttercream and refrigerate until serving.
Serving and storing leftovers: Serve immediately, refrigerate in an airtight container for up to 4 days or freeze for up to 4 months.
- Add1-2 tbs of Wholesome ChildProtein+ Vanilla powder to the cake batter and add ¼ cup additional coconut milk.
- Swap blueberries and raspberries for berries of choice but remember that the colour outcome will change with different berry types.
Allergy advice and simple swaps:
- For a dairy-free version: Swap butter for coconut oil.
- For a gluten-free version: Swap spelt flour for a gluten-free flour mix.