Rainbow Cake

Product: Cassava Flour, Xanthan Gum   

Servings per recipe: 16 slices  

Nutritional Information per serving: 

Nutritional Information 
Calories  614 
Sugar  57g 
Protein 4.9g 
Fat 37.8g 


For the cake 

  • 2 cups butter, room temperature 
  • 2 cups regular sugar  
  • 8 eggs 
  • 2 tablespoons vanilla extract 
  • 5 ⅓ cups Just About Foods Cassava Flour 
  • 1 tablespoon Just About Foods Xanthan Gum  
  • ½ teaspoon salt  
  • 2 tablespoons baking powder  
  • 3 cups milk 
  • Gel food coloring 
  • Cooking spray 

For the buttercream 

  • 1 cup of butter 
  • 4 cups icing sugar  
  • 2 teaspoons vanilla extract  
  • 4-5 tablespoons milk  
  • Springle of salt  
  • Sprinkles (optional) 


Preheat oven to 350°F. Prepare the 8” cake pans by praying with nonstick spray and lining with circles of parchment paper on the bottom.  

In a medium bowl, whisk the cassava flour, xanthan gum, salt, baking powder, and set aside.  

In the stand mixer, beat the butter until creamy, add the sugar and mix until well combined. Add vanilla and the eggs one by one until a smooth mixture is formed. Then, add the flour mixture in three parts alternating with milk. 

Divide the batter into 6 small bowls (approximately 1 ½ cups of batter per color). Add a drop or two of color to each bowl and stir with a spoon until well combined. 

Bake the cake layers for 20-25 minutes or until the edges start pulling away from the cake pan and a toothpick inserted in the middle comes out clean. 

Gently turn the cakes out onto a wire rack to cool completely.  

For the buttercream, cream the butter in the stand mixer with the paddle attachment, until pale in color. Then, carefully add the icing sugar and salt, on the lowest speed, until fully incorporated. 

Add the vanilla and the milk and mix for 4 minutes until light and fluffy. If it gets too thick, adjust the texture with milk. 

To assemble the cake, put a dollop of icing on your cake stand and add your first layer. Then, add 5 tablespoons of buttercream on top of the layer and spread it to the edge with an offset spatula; sandwich the icing with the next layer and repeat until all the layers are stacked.  

Cover the whole cake with half of the remaining buttercream and refrigerate for 30 minutes. Finally, cover the cake with the rest of the butter cream, smoothing the surface the best you can. Decorate with sprinkles, serve and enjoy!  

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