For a quick snack, these can be baked in a tall half-pint jar, topped with a lovely vanilla buttercream, screwed with a lid, and packed into a lunchbox or bag to nosh at Pride.
There are natural food coloring drops available. Just be aware that the colors are much more subdued than conventional varieties and will yield a lovely pastel rainbow.
INGREDIENTS
11/3 cups unbleached all-purpose flour
3/4 cup evaporated cane sugar
1-1/2 teaspoons ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup non-dairy milk of choice
1/3 cup mild vegetable oil
1/2 teaspoon mild vinegar
1 teaspoon vanilla extract
food coloring in several colors
1 recipe Buttercream Frosting (page 27)
Makes 6 cakes
DIRECTIONS
Preheat the oven to 350°F. If you want lots of frosting on the cakes, lightly grease 6 extra-tall half-pint canning jars; if going for more of a cupcake look, use six 4-ounce canning jars. Set the jars on a rimmed baking sheet.
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a large bowl, whisk together the milk, oil, vinegar, and vanilla. Add the dry ingredients to the wet in two batches, whisking until just combined.
Divide the batter among 5 small bowls (about 1/2 cup per bowl) and add a couple of drops of food coloring to each bowl to make your desired colors. Spoon 1 full tablespoon of each color into each canning jar, layering them one on top of each other. Remember our old friend from art class, ROY G BIV, if you need help remembering which order the colors go in.
Bake for 18 to 22 minutes, until a toothpick comes out clean. If there are moist crumbs, that is fine. Once the cakes are completely cool, pipe the buttercream on top.