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Homemade paleo flag cake recipe that’s easy, perfectly fluffy, and delicious. It’s one of my favorite paleo 4th of July desserts that’s fun and festive!
I love gluten free and paleo 4th of July recipes, because it’s such a fun reminder that summer is in full swing. They put me in such a happy mood and I just love all the grilling, salads, and fruity desserts that are involved. With this holiday just around the corner, I threw together this 4th of July flag cake that’s easy to make and so fun to decorate!
Paleo Flag Cake Recipe
This American flag cake recipe is a fluffy and delicious vanilla cake that’s topped with the creamiest coconut frosting. The stars and stripes decoration is made using strawberries and blueberries, and it’s so easy to do! I love that not only does this gluten free flag cake look fun and festive, the flavor of the cake is amazing as well.
How to Make This Paleo Flag Cake Recipe
I’ve always been intimidated by baking, especially cakes, but this grain free cake recipe is so simple and easy.
- The day before making the cake, place 2 cans of full-fat coconut milk in the fridge to chill.
- When ready to bake, make the cake batter by whisking together all wet ingredients in a large mixing bowl.
- Add the dry ingredients to the same bowl and stir until combined.
- Transfer the batter to a 9×13 baking pan lined with parchment paper.
- Bake for 30-40 minutes in a 350 degree oven until a toothpick inserted in the center of the gluten free flag cake comes out clean.
- Cool completely while you make the frosting.
- Remove the cans of coconut milk from the refrigerator and open.
- Scoop out the creamy solids into a mixing bowl, then add maple syrup and vanilla extract.
- Use a stand mixer, hand mixer, or a whisk to beat the mixture until creamy, soft, and stiff peaks form.
- Spread the frosting on the cooled cake to cover fully.
- Decorate with strawberries and blueberries to create stars and stripes, to create a 4th of July flag cake.
Notes About This American Flag Cake Recipe
- I wouldn’t recommend substituting flours for this recipe. You can try arrowroot starch instead of tapioca starch, but the texture might be off slightly.
- Don’t skip out on lining the baking pan with parchment paper. The cake may stick to the pan when you try to remove it.
- Remember to plan ahead if you are making the coconut frosting. You’ll need to chill 2 cans of coconut milk overnight or at least 8 hours.
- The brand of coconut milk matters when making the whipped coconut frosting. Some brands have emulsifiers and gums that keep the milk from solidifying. This is the one I use and it works amazingly well every time.
- Make sure this grain free flag cake is cooled completely before topping with the frosting. This takes about an hour and will take some patience. If it’s still warm, the frosting will melt and liquify.
For more paleo 4 of July desserts, you might wanna try out…
- Paleo & Vegan Key Lime Pie Bars (No-Bake)
- Coconut Mixed Berry Paleo Popsicles (Vegan)
- Paleo Coconut Cream Pie
- Berry Pecan Bars (Paleo, Vegan)
- Vegan & Paleo Cherry Garcia Ice Cream (Ben & Jerry’s Copycat!)
Paleo Flag Cake (Gluten Free, Grain Free)
Ingredients
For the vanilla cake
- 1 cup maple syrup
- 1/2 cup ghee, or coconut oil, melted and cooled
- 4 eggs
- 2 tsp vanilla extract
- 3 cups blanched almond flour
- 1 cup tapioca starch
- 1 tsp baking soda
- 1/2 tsp sea salt
- Strawberries (or raspberries) and blueberries, for decorating
For the frosting
- 2 13.5 oz cans of full-fat coconut milk, refrigerated overnight
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Remember to chill coconut milk or coconut cream for the frosting in the fridge overnight before beginning the recipe.
- Preheat oven to 350 degrees F and line a 9×13 baking pan with parchment paper. Grease the sides that aren't covered with ghee or coconut oil.
- In large mixing bowl, whisk together maple syrup, ghee, eggs, and vanilla extract until combined.
- Add almond flour, tapioca starch, baking soda, and sea salt, and mix until just combined thoroughly.
- Pour the batter into the prepared baking pan.
- Bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool completely, about 1 hour.
- While the cake cools, make the frosting.
- Carefully remove the cans of coconut milk from the fridge and open.
- The solid cream should have separated and risen to the top, while the liquid settling at the bottom.
- Scoop out just the solid cream into a mixing bowl, and add maple syrup and vanilla extract.
- Use a stand mixer, a hand mixer, or a whisk to beat until creamy and stiff peaks form, about 1-2 minutes.
- Frost the cooled cake all over with the frosting.
- Decorate with blueberries and sliced strawberries to make a flag.
- Slice and enjoy immediately, or chill until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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