American Flag Cake

P7030012

Vanilla Cake

3 cups of gluten free all-purpose cup for cup flour (I used Tom Sawyer brand)

1 c. almond milk or other dairy free milk alternative that you like

4 organic eggs

1 3/4 c. raw sugar

2 tsp. gluten free vanilla extract

1/2 coconut oil plus a little extra for greasing pan

1 T baking powder

dash of Real Salt

Preheat oven to 350 degrees. Using coconut oil, grease a 9×13 pan then dust with gluten free all-purpose flour. In a mixing bowl, beat the butter and sugar 2-3 minutes until fluffy. Add eggs, vanilla and milk. Once combined, slowly add the gluten free flour. Once combined, add the baking powder and salt and mix until smooth. Pour into the cake pan and bake 25-30 minutes testing middle with toothpick. When the toothpick comes out clean, the cake is done. Remove from oven and place pan on a wire rack to cool. Once cooled, frost and decorate.

Cream Cheese Frosting

8 oz. cream cheese alternative

1/2 tsp gluten free vanilla

1 c. powdered sugar

Beat all ingredients until smooth. Spread on cooled cake.

Powdered Sugar Icing

1 c. powdered sugar

1/4 c. dairy free butter alternative

1/2 tsp. gluten free vanilla

1/2 T. almond milk or other dairy free milk

Beat all ingredients until smooth. Spread on a cooled cake.

*Use sliced strawberries to make the “stripes” and the blueberries to make the “stars”. Enjoy and Happy Fourth of July!!**

 

Quick and Easy Recipe

Bob’s Red Mill Vanilla Cake Mix
1 c. Organic heavy whipping cream
1/4 c. Organic confectioners sugar
Strawberries
Blueberries

*Prepare Bob’s Red Mill Vanilla Cake Mix according to package directions in a 9×13 inch baking pan. In a bowl, combine heavy whipping cream and powdered sugar until peaks form. Spread onto a cooled cake. Top with sliced strawberries (for the flags stripes) and blueberries (for the flags stars). Enjoy and ***Happy 4th of July!!!***

Comments

  1. I love the American Flag Cake idea… so simple but elegant… and probably tasty!

  2. What a fun and fresh way to celebrate! Looks delicious.

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