Easy Vegan American Flag Cake
Are you looking for a delicious and easy dessert recipe to impress your friends and family this Fourth of July? Our Easy Vegan American Flag Cake recipe is both vegan AND patriotic. With its light and fluffy vanilla layers, topped with creamy frosting and fresh berries, this cake is sure to wow!
Servings: 16 Servings
Ingredients
Vanilla Cake
- 1 1/3 cups almond milk unsweetened
- 1 tablespoon apple cider vinegar or white vinegar
- 1/3 cup canola oil
- 1 cup organic sugar
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Cream Cheese or Vanilla Frosting or Vegan Whipped Cream
- 2 tubs Miss Jones vanilla frosting Miss Jones cream cheese frosting or 1 tub of vegan whipped cream
Toppings
- 2 cups sliced strawberries or raspberries
- 1 cup blueberries
- dairy-free white chocolate chips
Instructions
Vanilla Cake
- Preheat the oven to 350 degrees and spray 9x13 inch cake pan with non-stick cooking spray.
- In a large bowl, whisk together the almond milk and vinegar. Let sit for 2-3 minutes for the mixture to curdle.
- Whisk in the oil, sugar and vanilla to combine.
- Add the flour, baking powder and salt to the wet mixture and mix with a wooden spoon until the batter is smooth. Do not over mix.
- Pour the batter into the prepared cake pan. Bake for about 30 minutes, or until a toothpick comes out clean and the cake is just a little golden on top.
- Allow the cake to cool completely before frosting.
Frosting Choices
- Once the cake is cooled, choose your prepared frosting between Miss Jones Cream Cheese Frosting, Miss Jones Vanilla Frosting or you could use vegan whipped cream and frost cake.
Toppings
- Once the cake if frosted, start making your flag with the chopped strawberries, blueberries and white chocolate chips (see picture tutorial)!
- Store cake in the fridge for up to 2 days in an airtight container.