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5.0 from 3 votes

American Flag Cake Recipe

4th of July Flag Cake is perfect for summer cookouts. Made with coconut flour so it's gluten free, plus lightened up for a healthier recipe. Decorated with strawberries and blueberries along with your choice of vanilla frosting for an easy American flag cake recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 9 x13 sheet pan
Calories: 271 kcal
Course: Dessert
Cuisine: American

Ingredients

Dry Ingredients
  • 3/4 cup coconut flour weighed 95g
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
Wet Ingredients
  • 1/2 cup honey
  • 1/2 cup banana puree can sub applesauce
  • 1/3 cup cashew butter
  • 1/2 teaspoon vanilla extract
  • 6 large eggs
  • 1/2 cup non-dairy milk cashew, almond milk, coconut, etc.
For Decorating
  • about 1 1/2 cups favorite frosting
  • fresh blueberries & sliced strawberries for decorating washed and dried

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line a quarter sheet pan with parchment paper (see notes).
  2. Sift coconut flour into medium bowl. If you can't sift, make sure no lumps are present. Whisk in tapioca flour, baking soda, baking powder and salt. Set aside.
  3. Using electric hand mixer or stand mixer with fitted paddle attachment, combine honey and banana puree or applesauce on medium speed until smooth. Add nut/seed butter mixing on medium-high speed until combined. Add vanilla extract then eggs two at a time, mixing on low-medium speed until combined.
  4. Pour dry ingredients into bowl of wet ingredients and combine on low-medium speed. With mixer running on low speed, carefully add milk and mix until batter is smooth – careful not to over-mix; if lumps are present try breaking with fork. Immediately pour batter into prepared sheet pan, spreading smooth with spatula.
  5. Bake cake for 20-30 minutes, until inserted toothpick in center comes out clean. Watch baking time at 20 minutes as oven temps can vary. Allow cake to cool completely before frosting – about 1 hour.
  6. Meanwhile, prepare frosting and slice strawberries into about 1/4" slices. Make sure they're dry so they don't slide around on frosting. 
  7. Decorate cake: once cake has cooled completely, spread frosting onto cake in even layer. To make flag start in upper lefthand corner of pan and create rectangle with blueberries, about 5x6". Next start at top of pan, next to blueberries, and layer thinly sliced strawberries along top of pan. Continue making strips with strawberry slices until you've created the flag. The number of rows you get will depend on how large your strawberries are. 
  8. Cake can sit at room temperature depending on frosting used, but best to keep chilled until ready to serve. Cut into square pieces and enjoy this festive flag cake.

Notes

  • *You could try using a standard 9x13 cake pan but you should line pan with parchment paper and know the cake won't raise high to the edges. It is best to use a quarter sheet pan if possible.
  • quarter sheet pan
  • To make coconut cream frosting you'll need two chilled cans (8 hours chilled) of full fat coconut milk. Remove cream (keeping water separate) and place in chilled bowl. Beat cream until fluffy, then add in desired amount of powdered sugar for sweetening. Chill coconut cream frosting again for 20 minutes before frosting. Then chill frosted cake for 30 minutes before adding berries. Chill cake until ready to serve.

Nutrition Information

Serving 1/16 Calories 271kcal (14%) Carbohydrates 34g (11%) Protein 5g (10%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Cholesterol 70mg (23%) Sodium 232mg (10%) Fiber 3g (12%) Sugar 18g (36%)

Nutrition Facts

Serving: 9x13 sheet pan

Amount Per Serving

Calories 271

% Daily Value*

Serving 1/16
Calories 271kcal 14%
Carbohydrates 34g 11%
Protein 5g 10%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Cholesterol 70mg 23%
Sodium 232mg 10%
Fiber 3g 12%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.