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Wholesome Gluten-Free American Flag Cake

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A moist, tender, and wholesome gluten-free cake perfect for patriotic celebrations, featuring almond and oat flours, coconut yogurt, fresh berries, and a creamy vanilla frosting.

Ingredients

Scale
  • 1 ½ cups almond flour
  • 1 cup oat flour
  • 1 tsp gluten-free baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup coconut sugar
  • 3 large eggs, room temperature
  • ½ cup coconut yogurt (full-fat or dairy-free)
  • ½ cup unsweetened almond milk (or any nut milk)
  • 1 tsp pure vanilla extract
  • 2 tbsp melted coconut oil
  • 1 cup fresh strawberries, hulled and chopped
  • ½ cup fresh blueberries
  • 2 tbsp pure maple syrup (or honey)
  • 1 tsp freshly squeezed lemon juice
  • 1 cup cream cheese, softened (or dairy-free cream cheese)
  • ½ cup unsalted butter, softened (or vegan butter)
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk or nut milk, as needed for consistency
  • Extra fresh blueberries and strawberries for decoration
  • A handful of edible white flowers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, salt, and coconut sugar.
  3. In a separate bowl, beat eggs lightly. Add coconut yogurt, almond milk, vanilla extract, and melted coconut oil; whisk until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until combined. Batter should be thick but pourable.
  5. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Edges should be golden and center set but moist.
  7. Cool cakes completely on wire racks. Chill in fridge for 30 minutes if short on time.
  8. Make berry compote by combining strawberries, blueberries, maple syrup, and lemon juice in a small saucepan over medium heat. Simmer for 10-12 minutes until berries break down and mixture thickens. Cool.
  9. Prepare frosting by beating cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and vanilla extract. Add milk a little at a time until spreadable consistency is reached.
  10. Assemble cake by placing one layer on serving plate. Spread thin layer of frosting, then half the berry compote. Top with second cake layer.
  11. Frost top and sides evenly with remaining frosting using an offset spatula.
  12. Decorate top with fresh blueberries in upper left corner and sliced strawberries for red stripes, leaving white frosting as white stripes. Add edible flowers if desired.
  13. Chill cake for at least 30 minutes before serving to set frosting and meld flavors.

Notes

Use certified gluten-free oats for oat flour. Swap fresh berries with frozen if needed, thaw and drain excess liquid first. Chill frosting if too soft before spreading. Assemble cake only when layers and compote are cool to avoid melting or sogginess. For vegan version, substitute eggs with flax eggs and use dairy-free cream cheese and butter. Nut-free option available by replacing almond flour with extra oat flour or gluten-free all-purpose blend.

Nutrition

Keywords: gluten-free cake, American flag cake, patriotic dessert, almond flour cake, oat flour cake, berry compote, coconut yogurt, dairy-free option, Fourth of July dessert

Find it online: https://gleefulfork.com/wholesome-gluten-free-american-flag-cake-recipe-for-perfect-patriotic-celebrations/