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.

What berries work best on a Flag Cake?

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.

What can I use as a substitute for nondairy yogurt?

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.

What if I don’t have vegan cream cheese for the frosting?

You can substitute vegan cream cheese with an equal amount of vegan butter or shortening for a similar creamy texture.

How can I prevent the frosting from becoming too runny?

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.

Can I prepare the cake in advance?

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.

Vegan Flag Cake (1 Bowl Recipe!)

Name: Vegan Flag Cake
Prep time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: 3 cups all purpose flour; 2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup nondairy yogurt*; 3/4 cup nondairy milk; 3/4 cup canola oil; 1 tablespoon vanilla extract; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 8 ounces vegan cream cheese; 1/2 cup non-hydrogenated shortening; 1/4 cup vegan butter; 4 cups powdered sugar; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1 cup fresh blueberries; 2 cups fresh strawberries, sliced

Vegan Flag Cake

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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.

Author: Lyndsey Hiltner
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

Scale

For the Cake

3 cups all purpose flour

2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup nondairy yogurt*

3/4 cup nondairy milk

3/4 cup canola oil

1 tablespoon vanilla extract

1 tablespoon lemon zest

2 tablespoons lemon juice

For the Frosting

8 ounces vegan cream cheese

1/2 cup non-hydrogenated shortening

1/4 cup vegan butter

4 cups powdered sugar

1 tablespoon lemon juice

1/4 teaspoon salt

1 cup fresh blueberries

2 cups fresh strawberries, sliced

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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.

Find it online: https://censoredbaker.com/vegan-flag-cake/