Still feeling patriotic? We are! So here’s another Independence Day idea for you, in case you don’t have any baking plans for tomorrow, but happen to have a pantry full of allergy-friendly baking supplies.
Allergy Status: Wheat/Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Sesame Free, Legume Free, Vegan
1 cup Organic Sugar
1/2 cup Sorghum
1/4 cup Arrowroot
1/4 cup Potato Starch
1/4 White Rice Flour
5 tsp Follow Your Heart Egg Replacement Powder
3 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/8 tsp Guar Gum
4 tsp Organic Vanilla Extract
1/2 cup Organic Extra Virgin Olive Oil
1/2 cup Unsweetened Milk of Choice + 2 tsp Organic Raw Unfiltered Apple Cider Vinegar
3 ounces Unsweetened Milk of Choice
2/3 cup Organic Sweetened Dried Cranberries
3 tsp Organic Orange Flavor
Related post: Light Carrot Cake & Cream Cheese Frosting Recipe
Start by combining your 1/2 cup of milk 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 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.
Line a large baking tray, or jelly roll pan, with parchment paper, and add your batter. Both a smaller pan and glass baking dish are good selections too. 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.
Bake at 350 for 18 minutes to start, and check for done-ness every few minutes. Your bake time will vary based on the height of your cake.
Once you cake has cooled, top it with the frosting, then the fruit. I used an image of an American flag for reference, and tried to copy it in terms of stripe placement. However, you can clearly see in our pictures that the stripes weren’t as even as we had hoped for. We did use a ruler, and helped a lot. I can only imagine how bad this could have gotten. Truth is, no one seemed to notice or mind my crooked lines because the cake was delicious and festive.
For the Frosting:
8 TBSP Dairy Free Butter, room temp, but not melted
4 cups Organic Powdered Sugar
1/4 tsp Sea Salt
2 tsp Organic Vanilla Extract
5.5 TBSP Water
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. You can safely increase the mixer speed once a few Tablespoons of water have been added without making a mess. Whip on high once most of the water is in.
With frosting, always be watchful. You may find that you only need 5 Tablespoons rather than 5.5. Alternatively, you may want a little more for frosting that’s a little softer.
Once your cake has cooled completely, top it with the frosting. 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 frosting. 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.
To Make The Flag Design:
For the blueberries, we used them whole. For the raspberries, I cut them in half. This allows your raspberries to go a little further, but this also allows them to stack nicely. Furthermore, the overall appearance of the raspberries when whole was not as nice when cut in half.