This Grain Free Flag Cake is gluten free as well and so easy to make. It’s perfect for summer and of course for 4th of July!
Even though this has the 4th of July written all over it, it’s really the perfect cake for all sorts of picnics and summer gatherings. Of course if you want to make it for the 4th of July, it’s fun to use the berries to make a flag.
But with it’s buttery yellow cake topped with vanilla buttercream, the sky is the limit, beyond flag themed toppings! The cream cheese frosting from my Carrot Cake would also be a great bet too if you want to mix it up.
Tips: While the flag topping is fun, it does leave a few pieces of cake with less fruit. So it’s nice to serve extra berries on the side to pile on when you serve it.
How to make this Grain Free Flag Cake:
- Start by mixing together the dry ingredients, making sure to break up any lumps of almond flour, (pictured above).
- Then mix in the wet ingredients to form a cake batter texture.
- Next bake the cake until it’s puffed in the middle. A toothpick inserted into the middle should come out clean, or with moist crumbs.
- Let the cake cool completely on a wire cooling rack before frosting it.
- Then decorate the top with sliced strawberries and blueberries in the pattern of the flag.
This cake does sink a little in the center, so no worries, it all evens out with frosting!
Once the cake has cooled, frost it evenly with the buttercream, and decorate with berries. I used blueberries all in a row to create the ‘stars’, and sliced strawberries to create the ‘stripes’.
This cake does need to be refrigerated within a few hours if you top it with fruit, and it keeps well for up to 3 days. However the buttercream does get very firm in the refrigerator. So it’s best if the pieces of cake are allowed to come back up to room temperature first. Or you can use the cream cheese frosting I mentioned above since it does well in the refrigerator.Print
Vanilla scented cake topped with buttercream and berries, perfect for 4th of July!
2 cups fine almond flour
1/2 cup tapioca starch
1/2 Teaspoon sea salt
2 Teaspoons baking powder, see notes
1 Teaspoon baking soda
1/2 cup maple syrup
6 Tablespoons salted butter, melted
1 Tablespoon vanilla extract
2 Tablespoons freshly squeezed lemon juice
1 Teaspoon almond extract
2 sticks salted butter, 8 ounces, softened
1 1/2 cup powdered sugar, sifted
1 Teaspoon vanilla extract
2 Tablespoons freshly squeezed lemon juice
1/2 Teaspoon almond extract
2–3 Tablespoons heavy cream
2–3 cups blueberries, see notes
2 pints strawberries, hulled and sliced
Preheat the oven to 350ºF, and lightly grease a 9″x13″ glass baking dish. Make sure to take the butter out of the refrigerator for the frosting so it has time to soften.
In a medium sized mixing bowl, combine the almond flour, tapioca starch, sea salt, baking powder, and baking soda stirring until no lumps remain. Add the maple syrup, eggs, butter, vanilla, lemon juice, and almond extract. Stir just to combine, then pour the cake batter into the prepared pan. Use a spatula if necessary to even out the top of the cake.
Bake for 20-24 minutes, or until the cake is puffed in the middle and a toothpick inserted into the center comes out clean or with moist crumbs. Cool the cake to room temperature on a cooling rack.
To make the frosting, add the softened butter to a mixer with the whip attachment. Beat the butter until it’s smooth. Then add the powdered sugar, vanilla extract, lemon juice, and almond extract. Beat on low speeds until the powdered sugar is combined. Add 2 Tablespoons of the heavy cream and beat again starting on low and working up to high. Beat the frosting until it’s fluffy, 1-2 minutes, adding the extra tablespoon of heavy cream if the frosting seems too stiff.
Spread the buttercream over the cooled cake, then top with the berries using the blueberries to create the ‘stars’ and the sliced strawberries to create the ‘stripes’.
Serve the cake with the extra berries.
1 cup of the blueberries is more than enough to make the ‘stars’ and the rest of what’s called for for the berries is for serving on the side.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Flag Cake Recipe, Gluten Free Flag Cake, Recipe for Flag Cake, 4th of July Cake