Flag Cake

Name: Flag Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 15 serving
Ingredients: 3 cups oat flour; 2 1/4 cups coconut sugar; 4 large eggs; 3/4 cup melted coconut oil; 1 1/2 teaspoons baking soda; 3/4 teaspoons salt; 2 tablespoons vanilla extract; 1 1/2 cups water; 2 heaping cups Coconut whipped cream; 1 pound sliced strawberries; 1 cup fresh blueberries

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
15
Calories
399 kcal
Course
Dessert
Cuisine
gluten-free

Flag Cake

Dana Benson

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This patriotic cake is baked in a rectangular pan for a "flag shape" and then topped with fresh berries to look like an American Flag! It's perfect for Fourth of July, Memorial Day, or any summer party.

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Ingredients

Servings

3 cups oat flour (400 grams)
2 1/4 cups coconut sugar (367 grams)
4 large eggs (200 grams)
3/4 cup melted coconut oil (158 grams)
1 1/2 teaspoons baking soda (9 grams)
3/4 teaspoons salt (6 grams)
2 tablespoons vanilla extract (17 grams)
1 1/2 cups water

Toppings

2 heaping cups Coconut whipped cream (or 2 cups of your favorite frosting)
1 pound sliced strawberries
1 cup fresh blueberries

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Instructions

Preheat the oven to 350ºF and grease a 9-by-13-inch pan well. In a large bowl, combine the flour, sugar, baking soda, and salt, and whisk well, until there are no visible clumps.
Add in the eggs, oil, water, and vanilla, and stir again, until the batter looks smooth. Pour it into the prepared pan and bake for 40 to 45 minutes, or until a toothpick comes out clean when inserted in the center.
Let the cake cool completely before frosting. I like to place it in the fridge to cool, so the cake will be chilled when I frost it. Top the cake with coconut whipped cream or your favorite frosting (see recipe ideas in the post above), then top with sliced strawberries and blueberries to make an American Flag look, with the blueberries in the top left corner, and the strawberries making red "stripes."
Serve this cake chilled, soon after adding the fruit. The sliced strawberries may start to sweat into the frosting if they sit for too long at room temperature. Store any leftovers in an airtight container in the fridge for up to 3 days. If you're planning to make this cake ahead of time, don't add the fruit until just before serving.

Notes

Nutrition information is for 1 of 15 slices, using full-fat coconut milk as the whipped topping. This will vary based on what type of frosting (and how much) you use. This is automatically calculated, and is just an estimate, not a guarantee.

Nutrition Information

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Calories 399kcal (20%) Carbohydrates 42g (14%) Protein 6g (12%) Fat 24g (37%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Cholesterol 50mg (17%) Sodium 301mg (13%) Potassium 262mg (7%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 78IU (2%) Vitamin C 19mg (21%) Calcium 34mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 15Serving

Amount Per Serving

Calories 399 kcal

% Daily Value*

Calories	399kcal	20%
Carbohydrates	42g	14%
Protein	6g	12%
Fat	24g	37%
Saturated Fat	19g	95%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Cholesterol	50mg	17%
Sodium	301mg	13%
Potassium	262mg	6%
Fiber	2g	8%
Sugar	19g	38%
Vitamin A	78IU	2%
Vitamin C	19mg	21%
Calcium	34mg	3%
Iron	3mg	17%