Vegan American Flag Cake
Add Preferred SourceYou don’t need eggs or a hand mixer to get a light, fluffy Vegan American Flag Cake that holds its shape and flavor. You can make the batter with basic tools and simple ingredients, and a lemon glaze that adds brightness and just enough tang. The fresh berries bring color, sweetness, and the classic flag design without much effort—no need to be a pro for this.
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This is my go-to perfect dessert for Memorial Day or Fourth of July—it’s crowd-friendly, fun to decorate, and looks great on the table. I can bake it ahead, store it until I’m ready, or even freeze the plain cake and glaze it later before adding the berries. It’s a no-fuss, plant-based treat that’s easy to pull off and easy to love, no matter your diet.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan American Flag Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my easy steps, you’ll find the whole process comes together smoothly from scratch without any special equipment.
Prep the Pan and Oven
Lightly grease a 9×13-inch baking pan with oil or nonstick spray to prevent sticking, and preheat your oven to 350°F (180°C) so it’s ready for baking. I like using this clear non-stick baking dish or a ceramic baking pan that heats evenly and looks nice enough to serve from directly.
Combine the Wet Ingredients
In a large mixing bowl, whisk together the almond milk and apple cider vinegar. Let the mixture sit for a few minutes so it curdles—this homemade vegan buttermilk is key for a fluffy, well-risen cake.
Add the vegetable oil, sugar, and vanilla extract, and whisk again until everything is smooth and fully combined. I use this mixing bowl with a non-slip base so it stays in one place while I mix.
Pour the Dry Ingredients
Carefully stir in the flour, baking powder, and salt into the wet mixture. Use a wooden spoon or silicone spatula to gently fold everything together just until the batter is smooth.
I usually go with a long-handle silicone spatula to easily reach the sides and bottom of the bowl, or this classic wooden spoon if I want something firmer for stirring but still gentle enough for the batter.
Don’t overmix the batter—once the dry spots are gone and everything looks combined, you’re good to stop. Mixing too much at this stage can make the cake turn out dense instead of light and fluffy.
Bake the Cake
Pour the batter evenly into the prepared pan and smooth the top with a spatula or the back of a spoon. Bake for about 30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool completely in the pan on a wire rack, so it sets properly and doesn’t trap steam underneath. I set mine on a cooling rack that fits my baking dish perfectly to help it cool evenly all around.
Glaze and Decorate
While the cake cools, stir together the powdered sugar and lemon juice until you have a smooth, spreadable glaze. Once fully cooled, spread the glaze evenly and smoothly over the top. An offset spatula helps me reach all the corners without dragging the surface.
Arrange fresh blueberries in the upper left corner for the “stars” and lay out sliced fresh strawberries in rows to form the red “stripes.” Leave a bit of space between the strawberry rows for the white stripes and keep the flag pattern clear and balanced.
Slice and Serve
Cut the cake into squares using a sharp knife, wiping the blade between cuts for cleaner slices without smudging the icing and fruit. This chef’s knife gives me clean cuts through both fruits and cake every time.
Serve right away or chill first before slicing until you’re ready. Enjoy your festive, plant-based treat!
If you’re taking it somewhere, transfer it to a hard-sided sheet cake container to keep the flag design intact, and then carefully place that inside an insulated casserole tote carrier so it stays cool until serving time.
Recipe Notes and Expert Tips
I’ve tested this vegan flag cake recipe a few different ways, and these tips help it turn out light, flavorful, and easy to decorate every time.
- Curdle for Lift: Let the almond milk and vinegar sit for a few minutes before adding other ingredients. This gives the batter a boost and helps the cake rise better.
- Use Room Temperature Ingredients: Using milk and oil that aren’t straight from the fridge helps the batter mix more smoothly and evenly.
- Bake on the Center Rack of the Oven: Place cake on the center rack so the heat distributes evenly, and you don’t get a dry edge or an undercooked center.
- Check Early: Start checking at 28 minutes—every oven’s a little different, and this cake goes from done to dry quickly.
- Cool Before Glazing: If the cake is warm, the glaze will melt and soak in, rather than sitting on top. Cool completely for a clean finish.
- Boost the Glaze with Vegan Butter: Optional, but you can stir in a little vegan butter for a smoother, richer glaze that spreads more easily and adds a touch of creaminess.
- Try Vegan Cream Cheese Frosting: If you want, swap the glaze for vegan cream cheese frosting for a tangy flavor and sturdier base to hold the berries in place.
- Dry Your Berries: Pat them dry with a paper towel so they don’t make the glaze run or bleed color. I use these super-absorbent paper towels to remove their excess liquid.
How to Store Leftovers
Cover the cake tightly in the pan or store individual slices in airtight containers. They’ll keep well in the refrigerator for up to 3 days and still taste great chilled. I use these glass airtight containers with snap lids because they keep each slice fresh without smushing the glaze.
If you want to make it ahead, you can freeze the unglazed cake for up to 2 months. Just let it cool completely, wrap it in plastic and foil, and thaw before glazing and decorating. I like to use heavy-duty plastic wrap and thick, extra-wide foil to prevent any freezer burn.
If you’re trying to cut down on single-use wrap, these reusable freezer-safe silicone bags are a good alternative and still keep the cake well protected. Avoid freezing with fruits on top, since the berries will lose their texture and bleed when thawed.
What to Serve With Vegan American Flag Cake
This light, fruity cake pairs nicely with dairy-free ice cream, coconut whipped cream, cold popsicles, or a big bowl of fresh fruit or more berries on the side. For drinks, go with something crisp like lemonade, iced tea, or even sparkling water with lime.
If you’re serving it as part of a summer spread, balance things out with a refreshing green salad, grilled veggies, or a chilled pasta salad to keep the meal light and easy.
More Easy Recipes for You to Try at Home
I’ve got plenty more simple, crowd-friendly desserts that are just as fruity, easy, and refreshing.
- Vegan Chocolate Cake
- No-Bake Cheesecake with Peaches
- Chocolate Orange Marble Bundt Cake
- Vegan Chocolate Chip Cookies
- Vegan Mango Sorbet
Equipment
- Heavy-duty plastic wrap
- Aluminum foil
Ingredients
- 1 ⅓ cups almond milk unsweetened
- 1 tablespoon apple cider vinegar
- ⅓ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Toppings:
- Strawberries
- Blueberries
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly. Add the vegetable oil, sugar, and vanilla extract, then whisk until the mixture is smooth and combined.1 ⅓ cups almond milk, 1 tablespoon apple cider vinegar, ⅓ cup vegetable oil, 1 cup sugar, 1 tablespoon pure vanilla extract
- Stir in the flour, baking powder, and salt using a wooden spoon or spatula. Mix just until the batter is smooth—avoid overmixing to keep the cake light and fluffy.2 ¼ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- For the icing, combine the powdered sugar and lemon juice in a bowl and stir until you get a smooth, spreadable consistency. Once the cake is cool, spread the icing evenly across the surface.2 cups powdered sugar, 2 tablespoons lemon juice
- Top the cake with strawberries and blueberries to create a flag design—use blueberries in the top left corner and arrange sliced strawberries in rows to represent the stripes.Strawberries, Blueberries
- Serve and enjoy your festive, plant-based treat!
Notes
- Curdle for Lift: Let the almond milk and vinegar sit for a few minutes before adding other ingredients. This gives the batter a boost and helps the cake rise better.
- Use Room Temperature Ingredients: Using milk and oil that aren’t straight from the fridge helps the batter mix more smoothly and evenly.
- Bake on the Center Rack of the Oven: Place cake on the center rack so the heat distributes evenly, and you don’t get a dry edge or an undercooked center.
- Check Early: Start checking at 28 minutes—every oven’s a little different, and this cake goes from done to dry quickly.
- Cool Before Glazing: If the cake is warm, the glaze will melt and soak in, rather than sitting on top. Cool completely for a clean finish.
- Boost the Glaze with Vegan Butter: Optional, but you can stir in a little vegan butter for a smoother, richer glaze that spreads more easily and adds a touch of creaminess.
- Try Vegan Cream Cheese Frosting: If you want, swap the glaze for vegan cream cheese frosting for a tangy flavor and sturdier base to hold the berries in place.
- Dry Your Berries: Pat strawberries and blueberries dry with a paper towel so they don’t make the glaze run or bleed color.
