The most perfect patriotic dessert for 4th of July: FLAG CAKE! This one happens to be made with coconut flour and is paleo-friendly, and we’re using California Giant Strawberries and blueberries to decorate. You’ll need this cake on your summer cookout menus!
This post is sponsored by California Giant Berry Farms. As always, all opinions expressed are my own.
It’s an American FLAG CAKE ya’ll!
The most festive dessert you can bring to 4th of July cookouts. DUH.
Truth be told this was my first time making a legit flag cake. I know I know, what have I been doing all of my life? But I must say… it was pretty darn fun! Don’t ask me why I’ve never made a flag cake before, it just hasn’t happened. Maybe you’re in the same boat as me and if that’s the case, well here’s your chance to make an amazing sheet cake and get all festive this 4th of July.
Patriotic (American) Flag Cake
This version is a paleo-friendly sheet cake and I am soooo delighted with how the recipe turned out.
- sweet – thanks to the honey and applesauce (or banana pureé!)
- moist – eggs + your favorite nut or seed butter + milk
- grain-free – we’re using coconut flour + tapioca flour
- loaded with fresh berries – blueberries + strawberries are the perfect fruit combination to keep it extra festive.
I’m partnering with California Giant Berry Farms on this flag cake recipe (I’m one of their berry ambassadors!) and their strawberries are just amazing – the biggest ever! And they were so ripe and delicious – perfect for this cake.
Some tips from California Giant Berry Farms on selecting the best berries:
- fresh green caps
- natural sheen
- bright red coloring
- dark blue color
- powdery look
- firm berries
Also remember that neither strawberries nor blueberries ripen after harvest, and they’ll last longer if kept in the refrigerator.
Be sure to wash the berries just before use and pat dry with paper towel.
For this recipe I made sure to rinse the berries while the cake was baking and let them dry on a cooling rack, blotting them with paper towel. You’ll want to make sure the berries are completely dry when placing on the frosting so they don’t slide around.
What you need
- coconut flour
- tapioca flour
- baking soda
- baking powder
- seed or nut butter (I used lightly roasted cashew)
- applesauce or banana pureé
- vanilla frosting
- strawberries and blueberries
Some notes about the flag cake recipe
An electric mixer or even a blender/food processor could work to mix all of the ingredients together. You start by mixing the dry ingredients separately (setting them aside) and the wet ingredients together first. We’re using six eggs here (yes, SIX) because we’re using a good amount of coconut flour. Coconut flour is about six times more absorbent than wheat flours so the extra eggs are necessary here. And I did my best while testing this recipe to ensure it’s not too “eggy” and I think I did a fairly good job! Taste-testers really enjoyed it.
Also if you don’t mind a hint of banana, I personally preferred the banana pureé over the applesauce version, but either work.
In regards to the sweetener, I tested the first version with maple syrup and I found it much too sweet. I lessened the amount of sweetener in the second version and went with honey instead and liked that one much better. Maple syrup can be used, but the flavor might come through more. Or you can use agave.
- Simple Mills Vanilla Frosting – I went this route because I didn’t want to mess around with whipping coconut cream and hoping it stayed in tact while I decorated it with the fresh berries. Just keeping it real! Plus it makes the cake process 5x faster. All I did was empty the frosting out in my mixing bowl, whip for about 1 minute and the spread on the cooled cake. The frosting spreads on super smooth and keeps perfectly. Not to mention tastes just like regular cake frosting but isn’t filled with not-so-great ingredients.
- Whipped Coconut Cream – While you could totally go this route, you’ll want to make sure the frosted cake is chilled before decorating with the berries. The cake should also be kept chilled right up until ready to serve as well. The coconut cream will start to “melt” if not kept cold. This frosting recipe should work.
- Vanilla Buttercream – Use a paleo-friendly grass-fed butter OR vegan butter, organic powdered sugar and vanilla extract or vanilla bean powder. I’d use this recipe.
- Cream Cheese Frosting – Not dairy-free because of the cream cheese but it would be mighty delicious! I’d use this recipe.
Guys I am SO excited about this flag cake – I hope you make it for your 4th of July dessert this year. It’s also the perfect summer dessert – even Memorial Day dessert for next time around.
Typically we are up north for the week of the 4th of July, and baking a cake in the small little cottage kitchen rental with an ancient oven would be a little challenging. BUT this year we are actually headed up north ON the 4th, which means I could bake the sheet cake ahead of time and frost and decorate with the fruit once we get there… I think that might just have to happen!
As always, I LOVE seeing your creations and would be so delighted if you shared with me! Be sure to tag me on Instagram and leave a comment/review here on the blog.
- 3/4 cup coconut flour (weighed 95g)
- 1/2 cup tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup honey
- 1/2 cup banana puree or applesauce
- 1/3 cup natural nut or seed butter (I suggest cashew or sunflower seed)
- 1/2 tsp vanilla extract
- 6 large eggs
- 1/2 cup non-dairy milk (I used cashew but coconut milk is fine)
- about 1 1/2 cups favorite frosting (see notes in post for reccomendations)
- fresh blueberries & sliced strawberries for decorating (make sure they’re washed and dried well)
- Preheat oven to 350ºF and line quarter sheet 9×13 baking pan with parchment paper (see notes).
- Sift coconut flour into medium bowl. If you can’t sift, make sure no lumps are present. Whisk in tapioca flour, baking soda, baking powder and salt. Set aside.
- Using electric hand mixer or stand mixer with fitted paddle attachment, combine honey and banana puree or applesauce on medium speed until smooth. Add nut/seed butter mixing on medium-high speed until combined. Add vanilla extract then eggs two at a time, mixing on low-medium speed until combined.
- Pour dry ingredients into bowl of wet ingredients and combine on low-medium speed. With mixer running on low speed, carefully add milk and mix until batter is smooth – careful not to over-mix; if lumps are present try breaking with fork. Immediately pour batter into prepared sheet pan, spreading smooth with spatula.
- Bake cake for 20-30 minutes, until inserted toothpick in center comes out clean. Watch baking time at 20 minutes as oven temps can vary. Allow cake to cool completely before frosting – about 1 hour.
- Meanwhile, prepare frosting and slice strawberries into about 1/4″ slices. Make sure they’re dry so they don’t slide around on frosting.
- Decorate cake: once cake has cooled completely, spread frosting onto cake in even layer. To make flag start in upper lefthand corner of pan and create rectangle with blueberries, about 5×6″. Next start at top of pan, next to blueberries, and layer thinly sliced strawberries along top of pan. Continue making strips with strawberry slices until you’ve created the flag. The number of rows you get will depend on how large your strawberries are.
- Cake can sit at room temperature depending on frosting used, but probably best to keep chilled until ready to serve. Cut into square pieces and enjoy this festive flag cake!
*You could try using a standard 9×13 cake pan but you should line pan with parchment paper and know the cake won’t raise high to the edges. It is best to use a sheet pan if possible.
More 4th of July Food Ideas
Thai Slaw with Cashew Curry Dressing | Blueberry Watermelon Salad with Feta & Mint | Rainbow Kale Quinoa Salad with Creamy Ginger Dressing | Chipotle Cheddar Turkey Burgers | Grain Free No-Bake Cookies