Vegan Gluten-Free Flag Cake easy to prepare using brown rice flour and almond flour for a light and fluffy vegan and gluten-free cake. Topped with creamy vegan cream cheese frosting with sweet and juicy summer blueberries and strawberries.
I have been away from my blog most of June as I was busy doing various catering jobs and cooking classes. Although I enjoy the various events I catered for, I’m happy to get this opportunity to create new recipes for you.
I know It is only a day before July 4th celebration but I had to share with you my Vegan Gluten-Free Cake, an American Flag Cake. It will be a hit at any event this summer. You can easily pile the blueberries and strawberries on top of the cake for a yummy summer berries cake.
Serve this 4th of July Flag Cake with my Easy To Make Cauliflower Wings and Vegan Potato Salad.
How To Make Vegan Gluten-Free Flag Cake
- For my flag cake recipe, I combined all the dry ingredients in one bowl except the grounds flaxseeds. In another bowl, I mixed the liquid ingredients with the ground flaxseeds. Then I mix both wet and dry ingredients together until smooth and creamy.
- Vegan Gluten-Free Cake is baked about 40 minutes in an oven set at 350 degrees Fahrenheit. I completely cool the cake, then I frosted it with a creamy cream cheese frosting.
- I used Trader Joe’s vegan cream cheese, Earth Balance buttery spread, and organic powdered sugar. Keep frosting refrigerated until the cake is ready.
- Other vegan cream cheese brands are Tofutti and Kite Hill. For cakes, I love to use golden ground flaxseeds by Bob’s Red Mills.
- I baked the cake in a 9×13 pan.
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Nutrition
- Energy:
- 227 kcal / 949 kJ
- Fat:
- 14 g
- Protein:
- 2 g
- Carbs:
- 24 g
Cooking Time
- Preparation:
- 15 min
- Cooking:
- 40 min
- Ready in:
- 55 min
Ingredients
Vegan Gluten-Free Cake
- 2 cups brown rice flour
- 1 cup almond flour
- 3/4 cup organic cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cup almond milk
- 2 tablespoons ground flaxseeds, (golden)
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla
- 1/2 teaspoon almond, extract
Vegan Cream Cheese Frosting
- 8 ounces vegan cream cheese, ( I used Trader Joe's brand)
- 1/3 cup Vegan Butter, ( I used Earth Balance Buttery Spread)
- 2 cups organic powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
Instructions
For The Cake
- Preheat oven 350 degrees F. Line and lightly grease a 13x9 inch pan with parchment paper and set aside.
- In a large bowl, combine brown rice flour, almond flour, sugar, baking powder and salt. In a medium bowl, stir together, almond milk, ground flaxseeds, coconut oil, vanilla and almond extract.
- Pour liquid mixture into dry and mix to combine until batter is smooth and creamy. Scoop batter into prepared pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove cake from oven to a cooling rack, keep in the pan until completely cool before adding frosting.
For The Frosting
- Add cream cheese, butter, powdered sugar. vanilla, lemon juice in a large bowl. Using an electric mixer, process cream cheese frosting until smooth and fluffy.
Notes
Hi Michelle!! What is the purpose of using the parchment paper? Could you omit and just coconut oil spray a glass 13 x 9 pan?
Lahana, yes you can omit and spray with coconut oil. I just find that my baked goods never stick when I use parchment paper but will sometimes stick with just spraying with the oil. It is also far easier to remove from the baking pan.
Excited to try this recipe! I don’t generally keep coconut oil on hand but I do have Mioyko’s vegan butter and it’s main ingredient is coconut oil. I was thinking of giving that a try…what do you think?
TIA!
Jen, I know vegan butter has water in it. How about substituting the coconut oil with some other neutral oil. However, the vegan butter might work.
Can I use white rice flour instead of brown? I would like to try this recipe but I can only find white rice flour in my area.
Hello Yuko, It should work fine, maybe even better texture. Please let us know the results when you do.
We made it this weekend and it was a big hit. Thank you for the recipe!