Italian Rainbow Cake Recipe

Name: Italian Rainbow Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups melted refined coconut oil or canola oil, plus more for brushing the pans; 1 1/2 cups garbanzo and fava bean flour; 1 1/2 cups rice flour; 1 1/2 cups potato starch; 3/4 tablespoon arrowroot; 1 tablespoon plus 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1 teaspoon xanthan gum; 2 teaspoons salt; 2 1/4 cups agave nectar; 2 cups plus 2 tablespoons unsweetened applesauce; 1/4 cup vanilla extract; 1 tablespoon almond extract (optional); 3/4 cup hot water; 1/3 cup India Tree natural red food coloring; 1/4 cup India Tree natural yellow food coloring or chlorophyll; 1/4 cup India Tree natural green food coloring; 2/3 cup raspberry preserves; 2/3 cup apricot preserves; Sugar-Sweetened Chocolate Dipping Sauce (page 123)

Servings: persons

1 1/2 cups melted refined coconut oil or canola oil, plus more for brushing the pans
1 1/2 cups garbanzo and fava bean flour
1 1/2 cups rice flour
1 1/2 cups potato starch
3/4 tablespoon arrowroot
1 tablespoon plus 1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2 1/4 cups agave nectar
2 cups plus 2 tablespoons unsweetened applesauce
1/4 cup vanilla extract
1 tablespoon almond extract (optional)
3/4 cup hot water
1/3 cup India Tree natural red food coloring
1/4 cup India Tree natural yellow food coloring or chlorophyll
1/4 cup India Tree natural green food coloring
2/3 cup raspberry preserves
2/3 cup apricot preserves
Sugar-Sweetened Chocolate Dipping Sauce (page 123)

1
Preheat the oven to 325F.
2
Line three 8-inch round cake pans with parchment paper and lightly coat with coconut oil.
3
Set aside.
4
In a medium bowl, whisk together the flours, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt.
5
Add 1 1/4 cups of the coconut oil, the agave nectar, applesauce, vanilla, the almond extract, if using, and the hot water.
6
Stir with a rubber spatula until the batter is smooth.
7
Divide the mixture evenly among 3 medium bowls.
8
Add several drops of one food coloring to each bowl and mix until the color is evenly distributed and to your liking.
9
Pour the batter into the prepared pans.
10
Bake for 12 minutes, rotate, and bake until a toothpick inserted in the center comes out clean, about 15 minutes more.
11
Let cool in the pans on a rack for 30 minutes.
12
Run a knife along each cakes edges to remove it from the pan.
13
To assemble, place the green cake layer on a serving plate.
14
Spread the raspberry preserves over it.
15
Place the yellow cake layer on top of it.
16
Spread with the apricot preserves.
17
Top with the red cake layer and pour the chocolate sauce on the top and on the sides, spreading it evenly over the entire cake with a rubber spatula.
18
Chill the cake for 20 minutes to harden chocolate glaze.

1304

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups melted refined coconut oil or canola oil, plus more for brushing the pans, 1 1/2 cups garbanzo and fava bean flour, 1 1/2 cups rice flour, 1 1/2 cups potato starch, and more.

Yes, Italian Rainbow Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Italian Rainbow Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions