This vegan flag cake is the perfect addition to any patriotic celebration! Moist vanilla cake with a hint of lemon flavor, topped with tangy cream cheese frosting and fresh berries - perfect for your Flag Day, Memorial Day or 4th of July BBQ. Eating this cake is the best way to celebrate America. Period.
Omg I'm so excited for the fourth...all so I can make this cake again! -Terry
Nothing beats a great summer barbecue! The sun is out, friends are near and great food is everywhere. This vegan flag cake is absolutely perfect in this setting as it manages to be light and fresh while maintaining its indulgence.
This recipe is derived from our vegan vanilla cake recipe. That post has great tips on vegan cake baking so be sure to check it out!
If you're looking for more vegan summer/4th of July dessert options we would absolutely recommend our vegan blackberry cobbler or vegan peach cobbler and our vegan strawberry shortcake cake. All of these pair well with a big scoop of vegan vanilla ice cream!
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ingredients
Here is everything you'll need to make this cake:
- all-purpose flour: Forms the base structure of the cake, providing the necessary bulk and light texture.
- sugar: Sweetens the cake and helps create a tender crumb.
- baking powder + soda: Acts as a leavening agent to help the cake rise, making it light and fluffy.
- salt: Enhances the flavors of the other ingredients and balances the sweetness.
- nondairy yogurt: Adds moisture, tanginess, and helps in creating a tender crumb while acting as an egg substitute.
- nondairy milk: Provides moisture and helps in blending the ingredients together smoothly.
- canola oil: Adds moisture and fat, contributing to a tender and moist cake.
- vanilla extract: Adds a sweet and aromatic flavor, enhancing the overall taste.
- lemon zest + juice: Provide a burst of citrus flavor and fragrance.
- vegan cream cheese: Provides a creamy texture and tangy flavor, serving as the base for the frosting.
- non-hydrogenated shortening: Adds stability to the frosting, helping it hold its shape.
- vegan butter: Adds richness and flavor while contributing to the creamy texture.
- powdered sugar: Sweetens the frosting and helps in achieving a smooth, spreadable consistency.
- fresh blueberries: Used to represent the blue section of the flag.
- fresh strawberries: Used to represent the red stripes of the flag.
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why you'll love this cake
- perfect for holidays: Ideal for summer holidays, backyard cookouts, and patriotic celebrations!
- completely vegan: Made without dairy or eggs, but still soft, fluffy, and just as delicious.
- easy to decorate: No complicated cake decorating skills required!
- light and refreshing: Fresh strawberries and blueberries balance the sweetness and make this cake feel perfect for warm weather.
- great for feeding a crowd: Sheet cakes are ideal for parties, potlucks and BBQs.
- customizable: You can switch up the fruit, cake flavor, or frosting depending on your preferences and what you have on hand.
- kid-friendly and fun to make: Decorating the fruit flag is simple enough for kids to help with, making it a fun holiday activity.
how to make a vegan flag cake (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry ingredients in a large mixing bowl. Add the remaining cake ingredients to the bowl and whisk until just combined. Do not over-mix!
Pour the batter into a 9 x 13 inch baking pan that has been lightly greased. Bake at 350 degrees F (175 C) for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.
Prepare the frosting by beating the vegan cream cheese with an electric hand mixer until smooth. Add the shortening and vegan butter to the bowl and beat until combined. Sift in the powdered sugar and pour over the lemon juice. Beat again until frosting comes together.
Spread the frosting over the cooled cake. Arrange the blueberries in rows in the upper left corner of the cake. Rows of blueberries should reach halfway down the cake and about halfway across.
Arrange strawberries into 4 rows starting at the top of the cake. Leave about 1 inch between these rows. This space will serve as the white stripes on the flag.
tips and tricks
- get ahead: You can bake your cake the day before you intend to frost and serve it. Bake the cake per recipe instructions, allow to cool and cover tightly with plastic wrap. Store at room temperature overnight. Frost and decorate with berries when ready to serve.
- don't over-mix: Mix the batter just until the ingredients are combined. Over-mixing can lead to a dense and tough cake.
- cool completely: Allow the cake to cool completely before frosting to prevent the frosting from melting.
- beat cream cheese: When making the frosting, be sure to beat the vegan cream cheese thoroughly before adding in the other ingredients. It takes a bit longer to break down than traditional cream cheese and you don't want clumps in the final product.
- sift powdered sugar: Check the quality of your powdered sugar before adding it to the frosting. If it has some tight clumps, sift it prior to incorporating it.
- fruit placement: Arrange the blueberries and strawberries carefully to create a clear and attractive flag design. Pat the fruit dry with paper towels before placing it on the cake to prevent excess moisture from affecting the frosting.
- refrigerate the cake: After decorating, refrigerate the cake for at least 30 minutes to set the frosting and fruit in place before serving. Leftover cake should also be stored in the refrigerator.
preparing berries for cake decorating
Preparing berries for cake decorating involves ensuring they are clean, dry, and properly cut. Here's a step-by-step guide:
- select fresh berries: Choose firm, plump blueberries without any signs of mold, soft spots or shriveling.
- rinse gently: Place the berries in a colander and rinse them gently under cold running water - preferably right before you plan to use them to keep them fresh.
- dry thoroughly: Spread the rinsed berries on a paper towel or clean kitchen towel and gently pat them dry. Allow them to air dry completely to remove any remaining moisture.
- slice evenly: If using larger berries (like a strawberries), slice evenly, aiming for uniform thickness to ensure an even and attractive appearance on the cake.
additional tips
- avoid soaking: Do not soak the berries in water as they can become waterlogged and lose their flavor.
- use immediately: For the best appearance and taste, use the prepared berries immediately after they are dry.
- store properly: If you need to prepare the berries in advance, store them in the refrigerator on a layer of paper towels in an airtight container to keep them fresh. Proper berry storage can keep them fresher much longer!
- drying time: Ensure the berries are completely dry before placing them on the cake to prevent the moisture from affecting the frosting and making it runny.
- freshness: If possible, use the berries as close to serving time as possible to maintain their fresh look and flavor.
frequently asked questions
Flag cake is typically a white or yellow cake baked in a 9x13 inch pan topped with white icing. It is decorated with berries to produce the look of an American flag. It can be served at one of many patriotic holidays.
For the "stars" portion of the flag you want to choose a berry that is blueish in color. I would recommend either blueberries or blackberries. For the stripes portion, strawberries and raspberries work best but you can sub in fresh, pitted cherries or even maraschino cherries if preferred.
You can use applesauce, mashed bananas, or silken tofu as a substitute for nondairy yogurt. These alternatives provide moisture and a similar texture, though they may slightly alter the flavor.
You can substitute vegan cream cheese with an equal amount of vegan butter or shortening for a similar creamy texture.
Spread the frosting over the cooled cake, decorate and immediately place in the refrigerator to firm up. I also like to let the frosting chill in the refrigerator while the cake is cooling.
Yes, you can bake the cake in advance and store it in an airtight container at room temperature for up to two days, or freeze them for longer storage. Frost the cake and add the berries on the day of serving for the freshest presentation.
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flag cake recipe variations
Here are a few ideas if you'd like to play with the flavor variation:
- vanilla berry flag cake: Keep the classic version but eliminate the lemon zest and juice for a more traditional vanilla cake flavor.
- lemon blueberry flag cake: Add extra lemon zest to the batter and fold fresh blueberries directly into the cake for even more bright summer flavor.
- strawberry shortcake style: Use a lighter whipped-style vegan frosting instead of cream cheese frosting for a fresh strawberry shortcake-inspired version.
- chocolate flag cake: Swap part of the flour for cocoa powder to create a rich chocolate cake base with berries for a chocolate-covered fruit flavor combination.
- funfetti celebration cake: Add red, white and blue vegan sprinkles to the batter for a more playful, birthday-meets-holiday version.
- coconut berry cake: Add shredded coconut to the batter or sprinkle toasted coconut over the frosting for tropical flavor.
- mixed berry version: Swap some strawberries for raspberries or blackberries while keeping the red, white, and blue color theme intact.
serving vegan flag cake
A vegan flag cake is perfect for a variety of occasions, especially those with a patriotic theme. Here are some ideal times to serve this festive cake:
- national holidays: Flag Day, Independence Day (4th of July), Memorial Day and Veterans Day are all perfect occasions for this cake!
- patriotic events: Serve at local parades, fairs, or festivals that celebrate national pride. Also a perfect dessert for gatherings on election night.
- family gatherings and barbecues: A refreshing and colorful dessert for all summer outdoor gatherings.
- sporting events: Show support for national teams with a themed cake during the Olympics or World Cup events.
how to store vegan flag cake
This dessert is best stored in an airtight container in the refrigerator. It will keep like this for 2-3 days. Unfrosted cake can be frozen for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Flag Cake
A patriotic dessert recipe that can now feed everyone at the party! White cake brightened with subtle lemon flavor topped with tangy cream cheese frosting and berries.
- Prep Time: 30 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour
- Yield: 1 9x13 inch Cake 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cake
3 cups all purpose flour
2 cups granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup nondairy yogurt*
¾ cup nondairy milk
¾ cup canola oil
1 tablespoon vanilla extract
1 tablespoon lemon zest
2 tablespoons lemon juice
For the Frosting
8 ounces vegan cream cheese
½ cup non-hydrogenated shortening
¼ cup vegan butter
4 cups powdered sugar
1 tablespoon lemon juice
¼ teaspoon salt
1 cup fresh blueberries
2 cups fresh strawberries, sliced
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 9x13 inch baking pan. Set aside.
- Mix: To a large mixing bowl add the all purpose flour, sugar, baking powder, baking soda and salt. Whisk together. Add the nondairy yogurt, nondairy milk, canola oil, vanilla extract, lemon zest and lemon juice to the bowl. Whisk until just combined. Do not over-mix.
- Bake: Pour the batter into the prepared baking pan. Use a rubber spatula to spread evenly if necessary. Place cake on center rack of preheated oven and bake for 32-36 minutes or until toothpick inserted into center of the cake comes out clean with only a few crumbs clinging to it. Set aside to cool completely.
- Frosting: Make the frosting while the cake is cooling. Place vegan cream cheese in a large bowl. Beat with an electric hand mixer or stand mixer until smooth and creamy. Add the shortening and vegan butter to the bowl and beat again until combined. Add powdered sugar, lemon juice and salt to the bowl. Beat until frosting comes together. Chill frosting while the cake cools. This will help it thicken slightly.
- Assemble: Once cake is completely cool, spread on the frosting using a knife or offset spatula. Arrange your blueberries into rows in the upper left-hand square of the cake. Blueberry section should reach about halfway down the pan and just under half of the way across. Arrange the sliced strawberries into four rows starting at the very top of the pan. Leave about an inch of space between each row. This space will serve as the white stripes on the flag.
Notes
*Prepared cake will keep in an airtight container in the refrigerator for 2-3 days. Unfrosted cake can be frozen for up to 1 month.
*The nondairy yogurt used for this recipe should be plain and unsweetened.
*While there is lemon in this cake it is not a "lemon cake." The lemon does infuse a little flavor but is added for freshness and tang.
*If your powdered sugar is a little clumpy in the bag, be sure to sift it before adding it to your frosting. Once it is wet it is very difficult to break down. You don't want powdered sugar craters in your frosting.
More Vegan fourth of July desserts!
- vegan blackberry cobbler
- vegan strawberry shortcake cake
- vegan strawberry crisp
- vegan nectarine galette
- blackberry lemonade
- vegan peach cobbler
If you're looking for savory recipes, these plant-based 4th of July recipes are absolutely amazing!
Omg I'm so excited for the fourth...all so I can make this cake again!
I literally think about this cake all year long!