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.
This post may contain affiliate links. Read my full disclosure here.
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!
Vegan Flag Cake Ingredients
This cake is quick and easy to assemble making it a great option for all of your summer gatherings. You should have no problem finding these ingredients at your local grocery store:
- All-Purpose Flour (2 ½ c): Forms the base structure of the cake, providing the necessary bulk and light texture.
- Sugar (1 ¾ c): Sweetens the cake and helps in creating a tender crumb by incorporating air during creaming.
- Baking Powder (2 tsp): Acts as a leavening agent to help the cake rise, making it light and fluffy.
- Baking Soda (½ tsp): Works with the acidic components (lemon juice and yogurt) to provide additional leavening.
- Sea Salt (1 tsp): Enhances the flavors of the other ingredients and balances the sweetness.
- Nondairy Yogurt (¾ c): Adds moisture, tanginess, and helps in creating a tender crumb while acting as an egg substitute.
- Nondairy Milk (¾ c): Provides moisture and helps in blending the ingredients together smoothly.
- Canola Oil (¾ c): Adds moisture and fat, contributing to a tender and moist cake.
- Vanilla Extract (1 tbsp): Adds a sweet and aromatic flavor, enhancing the overall taste.
- Lemon Zest (1 tbsp): Provides a burst of citrus flavor and fragrance, complementing the lemon juice.
- Lemon Juice (2 tbsp): Adds acidity to react with the baking soda for leavening and imparts a fresh, tangy flavor.
Frosting Ingredients + Decoration
- Vegan Cream Cheese (8 oz): Provides a creamy texture and tangy flavor, serving as the base for the frosting.
- Non-Hydrogenated Shortening (½ c): Adds stability to the frosting, helping it hold its shape.
- Vegan Butter (¼ c): Adds richness and flavor while contributing to the creamy texture.
- Powdered Sugar (4 c): Sweetens the frosting and helps in achieving a smooth, spreadable consistency.
- Lemon Juice (1 tbsp): Enhances the tangy flavor of the cream cheese and balances the sweetness of the powdered sugar.
- Fresh Blueberries ( 1 c): Used to represent the blue section of the flag.
- Fresh Strawberries (2 c): Used to represent the red stripes of the flag.
Why You'll Love this Cake
- Allergen-Friendly - by avoiding common allergens such as dairy and eggs, this cake can be enjoyed by people with specific food sensitivities.
- Easy to Make - the recipe is straightforward and does not require any specialized vegan ingredients that are hard to find. It is also made using only 1 bowl!
- Flavorful, Moist and Tender - light, refreshing flavor wrapped up in a single indulgent package.
- Festive Appearance - the fresh blueberries and strawberries create a fun flag design, perfect for patriotic celebrations.
- Healthier Ingredients - the use of nondairy alternatives and non-hydrogenated shortening can be seen as healthier options compared to traditional dairy and hydrogenated fats.
- Versatile - the cake can be enjoyed by vegans and non-vegans alike, making it a versatile option for mixed gatherings.
How to Make 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 for Making a Great Vegan Flag Cake
- 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.
- Work Quickly: Do not let cake batter sit for very long after it is prepared. Once your wet ingredients meet your dry ingredients, the leaveners will begin to activate. You want these chemical reactions to take place in the oven while the cake is baking and not while sitting on your countertop.
- 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. This will ensure your icing does not have tiny powdered sugar pebbles.
- 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 cream cheese 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.
Ensure all frosting ingredients, especially the vegan cream cheese, shortening, and butter, are at room temperature before mixing. Spread the frosting over the cooled cake, decorate and immediately place in the refrigerator to firm up.
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.
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, even those pesky vegans! 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
2 ½ c all purpose flour
1 ¾ c sugar
2 tsp baking powder
½ tsp baking soda
1 tsp sea salt
¾ c nondairy yogurt*
¾ c nondairy milk
¾ c canola oil
1 tbsp vanilla extract
1 tbsp lemon zest
2 tbsp lemon juice
For the Frosting
8 oz vegan cream cheese
½ c non-hydrogenated shortening
¼ c vegan butter
4 c powdered sugar
1 tbsp lemon juice
1 c fresh blueberries
2 c fresh strawberries, sliced
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 9x13 inch baking pan. Set aside.
- Cake Batter: To a large mixing bowl add the all purpose flour, sugar, baking powder, baking soda and sea 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 30-35 minutes or until toothpick inserted into center of 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 and lemon juice to the bowl. Beat until frosting comes together.
- Frost and Decorate: 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 Desserts Great for 4th of July!
- 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!
Leave a Reply