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  • Writer's pictureColleen Clesen

Easter Tie-Dye Cake

This fun Easter cake might not be my “healthiest” recipe I’ve shared BUT life is all about balance and this cake makes such a fun Easter dessert! It is gluten-free so friendly for anyone with gluten allergies! Feel free to switch up the colors for any holiday themed cake such as red, white and blue for the 4th of July, black and orange for Hallowen, or red and green for Christmas!

I also had fun trying out some new items I bought from Thrive Market! I used the Simply Delish vanilla pudding mix that is low sugar as well as the coloring from natural, natural food coloring that is made from blue spirulina, beets and turmeric!


  • 1 cup of unsalted butter, softened

  • 1 1/2 c. organic sugar

  • 3 c. Gluten free flour mix

  • 1/2 tsp. salt

  • 2 tsp. baking powder

  • 3 eggs, 3 egg whites

  • 1 c. Vanilla Pudding mix made (I bought some Simply Delish from thrive market)

  • 2 TBS. Vanilla Extract

  • 1 cup of coconut milk

  • Food Coloring: I used decorative food coloring from nature


  • 3 c. Organic powdered sugar

  • 1 cup coconut butter melted

  • 1 tsp. vanilla extract

  • 1/4 cup coconut milk (can always add more if frosting is too thick)

  • optional: sprinkles!


  1. Line two 9 inch round cake pans with parchment paper and set them aside. Preheat oven to 350 Degrees.

  2. In a large bowl, cream together the butter and sugar. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients one cup at a time. Next, add the eggs one at a time along with the egg yolks. Scrape the sides as needed. Finally, blend in the pudding and vanilla extract. Once well mixed, stop mixing.

  3. Separate the cake batter evenly into 3 bowls and the whole packet of food coloring to each bowl. I used yellow, blue and pink.

  4. With a spoon, place dollops of each color of the batter in a unique pattern. With a knife drag the knife through the pattern in a swirl motion to blend the colors together in a tie-dye pattern. Bake for 30-35 minutes or until a toothpick is inserted and comes out clean.

  5. Remove from oven and allow to cool. Finally, remove from pan and place on a top cooling rack. Let the cakes cool completely for several hours or overnight.

  6. To make the frosting: In a large bowl, combine all of the ingredients and whisk until the powder sugar is all incorporated. Frost the cake evenly and top with sprinkles!

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