September 16, 2014   By Kelly Bejelly

paleo-rainbow-cake

 

Since I’m turning, an oh so young 38 on Sunday, I figured it was time to do something really fun to celebrate, and somehow,  Paleo Rainbow Cake came to mind. Ok, yeah, I’ve had a slight fixation with the beautifully colored cake since I saw one on pinterest.  After one glance, the 4-year-old girl inside of me screamed “MOMMY I WANT ONE”. Yeah, just like that,  in all caps too.

Now, once you transition to a real food lifestyle, you soon realize that bright colors like that are only the result of some chemical concoction that is pretty, but not the best for your body.   I went about creating a dairy-free and nut-free recipe that was made with whole foods like strawberries, blueberries, spinach and spices.

A couple of notes . . .

I pride myself on creating easy, fast recipes that taste good and this one tastes delicious, but not surprisingly,  is more work.  Again, don’t expect this to be a 30 minute recipe, it’s going to be an hour to get everything together.

I specifically used  6″ baking pans to  make this recipe.  I personally hate using a ton of eggs in a recipe and if I had made 5 full layer cakes I would have had to use 30 eggs. Yes, 30 eggs.  Instead I used 15 eggs and have a much cuter cake.   I bought my pans from Michael’s and I only have 2 (I wish I had just run to the store and bought 2 more for this recipe). You will have one extra layer which I just made into cupcakes.

The overall flavor or the cake is vanilla (except for the strawberry and blueberry layers).  You could easily add peppermint extract to the green layer, lemon extract to the yellow layer and orange extract to the orange layer.   I didn’t do this, as honestly, I didn’t think of it since I was so focused on getting the colors correct!

paleo-rainbow-cake

Paleo Rainbow Cake

Prep Time: 1 hour 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 10
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Red Layer

Orange layer

Yellow layer

  • Nothing - the cake is yellow already

Green layer

  • 1 cup packed fresh baby spinach

Blue Layer

  • 2 ounce Freeze Dried Blueberries crush into a powder in your food processor

Instructions

  1. Again, prepare 3 batches of Paleo Yellow cake and split each batch in half for a total of six 6" cakes.
  2. For the red layer combine half batch of batter with powdered freeze dried strawberries and mix with a spoon until completely blended. Pour into a greased 6" baking pan. Set aside.
  3. For the orange layer combine half batch of batter with paprika and mix with a spoon until completely blended. Pour into a greased 6" baking pan. Set aside
  4. For the yellow layer pour the batter into a greased 6" baking pan. Set aside
  5. For the green layer combine half batch of batter with spinach in your food processor and process for 1 minute until smooth. Pour into a greased 6" baking pan. Set aside
  6. For the blue layer combine half batch of batter with powdered freeze dried blueberries and mix with a spoon until completely blended. Pour into a greased 6" baking pan. Set aside
  7. For the extra layer, pour the batter into a greased 6" baking pan. Set aside
  8. Heat the oven to 350 degrees and add the cake and bake for 20 to 25 minutes until a fork comes out clean from the center. Please note green layer will take a little longer due to the moisture from the spinach.
  9. Let cool completely.
  10. Make the frosting and and frost between each layer and on the outside surface.

paleo rainbow cake

© 2011-2014, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.

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9 Comments

  • September 16, 2014 at 9:28 am

    What a gorgeous cake! How is it that I just now found you? Thank goodness for social media. LOL! What a beautiful site! Hope to get to know you better. Love that you’re rocking the grain-free lifestyle here!

  • Jamie Miller
    September 16, 2014 at 10:52 am

    First of all, your website is beautiful. Love, love, love the design. Second of all, I love the
    concept of this recipe. Definitely a great special occasion recipe!

  • Jenna
    September 17, 2014 at 10:17 am

    This looks amazing. I pinned and printed it – I plan on making it after I am done with my Whole30. Woohoo. Thanks for sharing.

  • Margaux
    October 5, 2014 at 1:17 pm

    It’s so lovely! I want to try a layer with beets.