Ingredients

2 tbsp chia seeds

6 tbsp water

3-4 ripe bananas, some black spots but not turned black cause then the starches have completely converted to sugar

2 tbsp olive oil

2 tsp cinnamon

3 tsp baking soda

2 tsp baking powder, glutenfree

1/2-1  tsp salt

1/2 tsp pure vanilla

1 cup almond milk

3  cups almond flour

2 cups oats, glutenfree

1 cup rice flour

1/2 cup tapioca

Method

Add the chia seeds and water to a big bowl and mix well. Let it sit for 5 minutes.

Mash the bananas.

Take the bowl with the chia egg (chia seeds and water) and stir in the olive oil. The add cinnamon, vanilla and salt and mix well. Then blend in the bananas and thereafter the almond milk and baking agents.

Using a wooden spoon blend in the dry ingredients; almond flour, oats, rice flour and tapioca.

Spread the dough on a lined baking tray. Make sure it’s relatively even.

Bake for 35-40 minutes on 170 degrees.

When the cake has cooled on a baking rack, cut out a rainbow with a sharp knife.

Frosting 

Ingredients

1 and 1/2 pack vegan cream cheese, from Violife – original

1 cup whipped oat cream, from Oatly

1/2 tsp pure vanilla, from Rapunzel

6 drops caramel stevia, from Good Good

organic food colour

Method

Whip the oat cream and set aside.

In a different bowl whip together cream cheese, stevia and vanilla until it’s soft and has no lumps.

Blend in the oat cream little by little and whip until the frosting is ready. It shouldn’t have any lumps and be  firm enough to pipe.

Divide the frosting into 5 bowls to put in different colours.

The Colour bombs I use are 100% natural and good for you. These small capsules are filled with powered natural colours, turmeric, beets, matcha and blue spirolina. To make dark pink I just added more of the beets powder.

If you don’t live in Iceland I’m pretty sure you can get organic food colours in your country as well.

Stir in the colour powder in the different bowls and blend well with a spoon.

Pipe a beautiful rainbow on the cake and enjoy!

This website and all its content is owned by Sigridur Petursdottir. The recipes on PurelySigga.com are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on PurelySigga.com