Cranberry Orange Flag Cake
Still feeling patriotic? We are! So here’s another idea for you, in case you don’t have any baking ideas for tomorrow.
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Vegan Friendly, Nut Free Compatible
For Nut Free: use a safe non-dairy milk substitute.
1/4 cup Arrowroot
1/4 cup Potato Starch
1/2 cup Sorghum
1/4 White Rice Flour
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 cup Organic Sugar
1/8 tsp Guar Gum
4 tsp Organic Vanilla Extract
1/2 cup Organic Extra Virgin Olive Oil
1/2 cup + 2 tsp Organic Raw Unfiltered Apple Cider Vinegar
3 ounces Organic Unsweetened Almond Milk
5 tsp Follow Your Heart Egg replacement Powder
2/3 cup Organic Sweetened Dried Cranberries
3 tsp Organic Orange Flavor
Bake at 350 for 18 minutes as mini cupcakes, 24 minutes as a sheet cake (large baking tray, which is what you’re doing for a flag)
For the Icing:
8 TBSP dairy free, soy free Butter (Earth Balance), soft but not melted
1 bag Organic Powdered Sugar (4 cups)
1/4 tsp Sea Salt
2 tsp Organic Vanilla Extract
5.5 TBSP Water
Start by combining the almond milk (or safe substitute) with the ACV and set aside. This is a play on buttermilk. Next, combine all of the dry ingredients in your stand mixer and mix together with the wire attachment. Add in the liquid ingredients and cranberries, and mix again. Make sure you scrape down the edges and remix to ensure it’s all well incorporated.
The batter comes together very quickly. Line a large baking tray, or jelly roll pan, with parchment paper, and pour on the batter. I chose to cut the parchment to fit the tray rather than fold the edges to ensure the cake would be 100% flat in the end. You’ll see in the photo that I didn’t go all the way to the edges. I felt that as a single batter, our pan was too big, and I didn’t want a cake that was too big. I opted to cut the final cake into a smaller rectangle shape. Kid Two was very happy because he got to eat the scraps.
If you have a smaller pan, or even a glass baking dish, you could use something like that. Start your cook time at 18 minutes, and check for done-ness every few minutes.
Once you cake has cooled, top it with the icing, then the fruit. I looked up an American flag, and tried to copy it in terms of stripe placement, but then the stripes weren’t that even… Use a ruler if you’re into precision. We did, and it helped a lot.
To make the icing: place you butter in your stand mixer with a paddle attachment and whip it. (Seriously about to break out into singing that song by Devo.) This adds a little air. Scrape the edges and add in the powdered sugar, salt, and vanilla. Pulse the mixer to get it slightly combined, then add the water one tablespoon at a time. Increase the speed as the water created the icing and you will no longer make a mess. Whip on high once all of the water is in.
With icing, always be watchful. You may find that you only need 5 tablespoons rather than 5.5. Alternatively, you may want a little more for icing that’s a little softer.
Once your cake has cooled completely, top it with the icing. I used an angled cake spatula to spread it on, then I used a piece of parchment paper and rubbed my hands on top to make it extra smooth (this is a gentle motion). If you need to cut your cake, I suggest doing so after you add the icing. This will make it easier for you when you get near the edges. If you pre-cut, you may end up causing some tearing or crumbling.
For the blueberries, we used them whole. For the raspberries, I cut them in half. Truth is, organic raspberries were $7, and I was a little outraged by the price. It was because of the store that we went to 🙁 Let’s move on to pictures, so we can keep this post happy and upbeat.