This Vegan Flag Cake features an easy homemade, whole grain vanilla cake and is topped with a mountain of vegan cream cheese frosting. This makes for a fun and patriotic dish for the 4th of July, or Memorial Day.
I’m going to start out by saying that this is NOT one of my healthiest recipes. It has some oil in it, and of course sugar, but it IS vegan so it’s still a lot healthier in my book than it’s dairy filled alternative! That being said, if you’re trying to lose weight or avoid oil at all costs, just move on to some of my healthier recipes, like this Chocolate Cherry Ice Cream I posted the other day, or these Date Sweetened No Bake Chocolate Bites.
The real reason I make this Vegan Flag Cake is because my daughter insists that I do for the 4th of July every single year. She starts asking me about it as July approaches every year, without fail. “Mom, can we make a flag cake? We are making a flag cake, right? Do you have the ingredients yet?” So you see, I can not deny her cake! Plus, it’s a crowd pleaser and a fun tradition for everyone. Even little kids can help place the berries on top.
This Vegan Flag Cake reminds me of strawberry shortcake. The frosting is just to die for, so try not to spoon it all into your mouth before you even frost the cake ( I definitely didn’t do that….)!
The cake is make with whole wheat pastry flour. The stuff is great for baked goods because it really resembles the lightness of all purpose white flour, but it’s whole grain. I use it a lot for pancakes, cakes, cupcakes, muffins and cookies. Plus it’s super cheap in the bulk bins. I used vegan cream cheese from Trader Joes. To me, it has the best flavor. I wouldn’t use the daiya brand of cream cheese, it has kind of an odd flavor in my opinion. Love their non-dairy shreds though!
Enjoy your holiday! If you make this, let me know how it goes. You can also now find me on Instagram.
Cake recipe adapted from this recipe.
Frosting adapted from this recipe.
A fun and patriotic dish for the 4th of July or Memorial Day.
- 2 1/4 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups almond milk, unsweetened and warmed for 1 minute in the microwave
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1/4 cup melted coconut oil
- 1 cup organic sugar
- 8 ounce vegan cream cheese (or 1 cup)
- 1/2 cup vegan butter, softened at room temperature Earth Balance, either from the tub or the stick
- 4-5 cups powdered sugar
- 1/2-1 cup fresh blueberries
- 2 cups sliced strawberries
Preheat the oven to 350 degrees and lightly grease or spray a 13 by 9 inch cake pan.
In a large bowl, combine the whole wheat pastry flour, baking powder and salt.
In a separate bowl, add the warmed almond milk, apple cider vinegar, pure vanilla, coconut oil and sugar. Whisk well to combine.
Add the wet ingredients to the dry and stir with a wooden spoon until just combined. Be careful not to over mix.
Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick comes out clean and the cake is just a little golden on top.
Allow the cake to cool completely before frosting.
In a large bowl, add the softened vegan butter and vegan cream cheese. Beat with a hand mixer until creamy, smooth and well combined.
Add the powdered sugar, 1 cup at a time, until thick and spreadable and to the amount of sweetness you desire. Store in the fridge until you are ready to frost the cake.
Once it has cooled completely, frost the cake, using as much frosting as you desire. I used all the frosting!
Now comes the fun: Carefully place the blueberries and sliced strawberries on the cake, making a flag design. See the pictures above.
Serve. Store this cake in the fridge; the frosting will melt and soften rather quickly so it's best not left out in the sun for long.
The reason for warming the almond milk is so the melted coconut oil doesn't thicken up when you whisk the two together. If you are using a different oil, you don't need to warm the almond milk.