Vegan Flag Cake

Vegan flag cake in a silver pan, a cup of milk, a cup of blueberries, a stack of white plates and a knife covered in frosting.

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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. 



For the Cake

2 1/2 c all purpose flour

1 3/4 c sugar

2 tsp baking powder

1/2 tsp baking soda

1 tsp sea salt

3/4 c nondairy yogurt*

3/4 c nondairy milk

3/4 c canola oil

1 tbsp vanilla extract

1 tbsp lemon zest

2 tbsp lemon juice

For the Frosting

8 oz vegan cream cheese

1/2 c non-hydrogenated shortening

1/4 c vegan butter

4 c powdered sugar

1 tbsp lemon juice

1 c fresh blueberries

2 c fresh strawberries, sliced


  1. Prep: Preheat oven to 350 degrees F (175 C) and lightly grease a 9×13 inch baking pan. Set aside. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.



*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.

Keywords: vegan cake, flag cake, summer cake, patriotic cake, fourth of july dessert, fourth of july cake, 4th of july dessert, vegan 4th of july

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