Eggless Rainbow Cake Recipe

Give wings to your imagination of colors. Go creative on this eggless rainbow cake recipe with a pattern of colors you like, and it will amaze you with beautiful popping colors of the rainbow!

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• About the recipe
• Ingredients for an eggless rainbow cake
• How to make an eggless rainbow cake?
• Storage
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About the recipe

My daughter loves rainbows and insisted on making rainbow cakes for a long time. She is the only reason for coming up with this idea of an eggless rainbow cake recipe. She does not like eggs, so I prefer making an egg-free cake in my kitchen space.

Though this rainbow cake recipe is eggless, it is soft, moist, and fluffy!! It is a simple, easy eggless cake recipe, only a little time-consuming in parting the cake batter and mixing the color. It is a fun part, so worth it in the end!

Before coming up with this recipe, I spent a lot of time getting the right consistency for the cake. I observed that:

• If the cake batter is too thin or runny, the colours will mix, and the rainbow cake will look messy.
• Too thick batter; the colours will stay separated in bunches. The cake may not turn into uniform layers.
• The perfect consistency should be neither too thick nor too thin so that colours remain to stay in their place.

The best part of this eggless rainbow cake recipe is that the cake would be a little different every time you prepare it because of the colours. That is what makes this rainbow cake unique, as you get the cake pattern you could never imagine.

Total surprise at the end!!! Doesn't it make your day???

Do check out if you are interested in more cake recipes like jelly cakes, Christmas tree cakes, Apple walnut cakes, and Parle G cake.

Ingredients for an eggless rainbow cake

To make this egg-free rainbow cake recipe, you need the following items:

Dry Ingredients:

• All-purpose flour – you can easily prepare a soft and moist cake with all-purpose flour.
  
• Baking Soda– a pinch is enough. 
  
• Baking Powder – raising agent.

Wet Ingredients:

• Oil – Any cooking oil works best for the recipe. You can take either butter. The choice is yours. 
  
• Butter - I find adding a tablespoon of butter makes a vast difference in the taste.
  
• Sugar – any sugar goes well. I use brown sugar.
  
• Yogurt – full-fat works well as the cake rises very well.
  
• Food color – I use blue, green, yellow, orange, red, or any colors you like.

How to make an eggless rainbow cake?

Let's dive in a little more to make a no-frosting rainbow cake:

• The first thing should always be to prepare a cake tin with a parchment paper circle at the bottom and grease the sides. Do not skip this step!! I use an 8-inch round tin.

• Combine sugar, oil, and yogurt into a mixing bowl, whisk and set it aside. (pic 1)
  
• In the other bowl, sift all the dry ingredients, i.e. all-purpose flour, baking soda, and baking powder. (pic 2)
  
• Slowly add dry to wet ingredients while stirring to avoid lump formation. (pic 3)
  
• Divide the batter into five equal parts. It goes around ⅓ cup in each bowl.

• Next comes the most enjoyable part of this cake recipe, i.e. defining colours for your cake.
  
• Add one food colour to each bowl. I use one teaspoon of blue, green, yellow, orange, and red colours with a gentle mix. The cake batter is ready for baking. See the rainbow cake batter pouring technique

(Note: I did not have an orange colour, so I previously mixed half a teaspoon of yellow and half a teaspoon of red to make an orange colour.)

Rainbow Cake Batter Pouring Technique

There is no specific pouring technique. It all depends on your preference of the cake look you want; be it spiral, spider, marble, diamond etc.,

In this recipe, I use one spoonful of colour one at a time in order of blue, green, yellow, orange, and red. Using a spoon, drop the batter in a whirl motion into a lined cake tin. There should be no space left unoccupied on the bottom surface of the cake tin. Spread the batter out a bit with the help of a spoon. It will end up layering the colours on top of each other, giving a whirl appearance. (images below)

Once the cake tin is filled with all the colours, press it down slightly with a spatula to give the cake a smooth, uniform surface. Don't worry! The colours will not mix.

You can bake it like this or if you want to be a little more creative, mark some impressions on the top of the cake with a skewer in any pattern you like. I make spiral patterns.

Note:

If you want clean and smooth colour layers of the cake, I recommend skipping this step to create impressions.

• Bake for 35 minutes at 180 degrees centigrade or till the skewer comes out clean on inserting into the cake.
• Cool it completely before slicing.
• Enjoy it, or go ahead with frosting!!

Storage

• Stay fresh for 2-3 days if you keep it refrigerated.
• If you live in a cold place, it can stay fresh for 3-4 days at room temperature.

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