Nothing says stars and stripes like a gluten-free American flag cake!
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I’ve been making or helping to decorate flag cakes for America’s birthday since I was a little girl. My family always made flag cakes for 4th of July or Memorial Day picnics. After my celiac diagnosis, I decided my flag cake tradition should continue - gluten-free! I made this gluten-free American flag cake to bring to a family gathering in Vermont over the 4th of July weekend and it was a hit!
You can make an American flag cake a lot of different ways, but I like to stick to what’s easy to put together. Grab some fresh berries (which should be in season!), your favorite gluten-free cake mix (mine is King Arthur Flour!), and some gluten-free frosting (I used Pillsbury), and you’re good to go!
While you could make this cake yourself (and not buy a cake mix), I'd much rather spend the holiday with friends and family outside having fun. It's July, it's summer, and it gets super hot in the kitchen when that oven is on. While I'm a big supporter of cooking and baking from scratch, sometimes it's okay to do things in an easier way. Flag cakes are one of them!
Keep it simple and you'll still have a beautiful, fruit-filled dessert that will be safe to eat and beloved by all. For more gluten-free patriotic dishes, check out these 4th of July recipes, like this gluten-free berry galette in a star-shape!
Here's the recipe for an easy gluten-free American flag cake for celebrating the 4th of July!
Gluten-Free Flag Cake
- 1 gluten-free chocolate or vanilla cake mix
- 1 container of gluten-free vanilla frosting or homemade whipped cream
- 1-pint blueberries, rinsed and dried
- 1-pint strawberries, rinsed, sliced, and dried
- Powdered sugar, for sprinkling (optional)
Bake the cake according to package instructions and allow it to cool completely.
Rinse the berries and dry them, thoroughly. You want to make sure they are as dry as possible to prevent any liquid from running on the frosting. Slice the strawberries in half for larger pieces, or into thin heart shapes.
Soften the frosting by microwaving it in a small bowl for 10-15 seconds at a time, until it reaches a soft and spreadable consistency. Or, if using homemade whipped cream, make sure it is soft. Spread frosting/cream over the cake evenly in a layer of thickness to your choosing.
Arrange berries in the shape of the American flag! You can get creative and add more to the decorations, but I like to keep it simple. Line blueberries in the upper left corner in rows of 4-5 berries as the stars section. Place strawberries slightly on top of each other, fanning them out in long rows to act as the stripes. Leave space between each row of strawberries to alternate red and white - red being the strawberries, white being the frosting until berries cover the entire cake.
Sprinkle with powdered sugar, if desired. This cake goes perfectly with a scoop of vanilla ice cream. Enjoy!
King Arthur Flour and Betty Crocker make delicious gluten-free cake mixes. They are my go-to brands for a quick cake rather than making it from scratch.
Pillsbury frostings are gluten-free and spread perfectly for this cake. Try vanilla buttercream!
If you notice the berries are too wet or that the cake seems to be melting a bit, pop it in the fridge for 20 minutes to firm up.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 365Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 1mgSodium 487mgCarbohydrates 81gFiber 3gSugar 52gProtein 3g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you have any favorite desserts to celebrate 4th of July?
Have you ever made an American flag cake?
Tell me about it in the comments below!