Preheat the oven at 350F/180C for 15 minutes. Line two 8-inch round cake pan with parchment paper and set aside. If you have more pans, the better.

In a large bowl stir together the dry ingredients and make a well.

Add the wet ingredients into it, one after the other and mix well.

Divide the batter into 6 equal parts. Approximately 1/2-3/4ths of a cup per bowl. Add one food color to each bowl and mix it well. Add as much as you want depending upon the color you desire. I used violet, blue, green, pink, orange and red.

Since I had only 2 pans I had to bake 2 colors at a time, wait for it to cool down, remove it from the pan and repeat it for the next 2 colors. So 3 batches altogether. Bake for about 10-12 minutes each time or until a toothpick inserted in the middle of the cake comes out clean.

Remove the pans from the oven and let it cool on a wire rack. Because I used parchment paper and because it was a very thin cake I was able to take it out the pan pretty quickly. Let the cake cool on the wire rack and repeat the same process for the rest of the batter too.

Once all the cakes are baked and completely cooled start frosting the cake as usual; filling it with icing in between each layer and all over. I used the Vegan Buttercream Icing recipe, but used butter instead of shortening. I also used some colored sugar, sprinkles and edible silver beads to decorate the cake. M&Ms would be a good option too.