Naturally Sweetened Rainbow Cake With Raw Honey, Banana, Dates
This colorful layer cake from my kitchen is ideal for those of you who live a healthy lifestyle. These heart-healthy " NO butter NO sugar. RECIPE: <br><br> Ingredients:<br> For "Rainbow Cake"<br> 1 cup almond flour<br> 1 cup hazelnut flour<br> 1 cup oat flour<br> 4 teaspoons baking powder<br> 1/2 teaspoon salt<br> 1 cup Greek plain yogurt<br> 1 cup raw honey<br> 3 banana<br> 5 large eggs, room temperature<br> 2 tablespoons pure vanilla extract<br> Red dragon fruit juice for red coloring<br> Carrot juice for orange coloring<br> Pineapple juice for yellow coloring<br> Spinach juice for green coloring<br> Beet and pineapple juice for blue coloring<br> Directions:<br> 1. Preheat oven to 350 degrees. Brush 5 6-inch-round springform pans with non-stick spray.<br> 2. In a large bowl, whisk together flour, baking powder and salt; set aside. In a bowl of an electric mixer fitted with the paddle attachment, cream together greek plain yogurt, raw honey, banana and eggs. Mix until well combined. Add vanilla extract and mix until fully incorporated.<br> 3. Add flour mixture slowly until well combined.<br> 4. Divide batter evenly between 5 medium bowls. Add enough of each color to each bowl, whisking, until desire shade is reached.<br> 5. Transfer each color to an individual cake pan. Bake about 15 minutes.<br> 6. Let cool for about 10 minutes.