Gluten Free Flag Cake
Looking for a fun, patriotic dessert but need it to be gluten-free? This delicious Gluten Free Flag Cake is so simple to make!
I recently discovered the key to successfully making a Gluten Free Flag Cake your guests will never know is gluten-free. It’s all in the “extras” you add to a gluten-free cake mix.
It’s pretty simple really. You add 1/2 box pudding mix and 1 egg to a yellow gluten-free cake mix. These two easy additions transform a cake mix into something delicious! I originally made this Gluten-Free Flag Cake for a Memorial Day cookout. But it would be perfect as a July 4th celebration, or any time you need a festive dessert.
Frequently Asked Questions about Gluten-Free Flag Cake
Can I use whipped cream in place of the Cool Whip?
I don’t recommend it. Cool Whip has stabilizers that keep the frosting firm enough for topping the cake. Whipped topping tends to wilt fairly quickly.
Can I use vegan cream cheese and vegan butter in place of regular cream cheese and butter?
I haven’t tested it, but I suspect structurally it would work. I’m not sure how it would taste. I’ve never tried vegan cream cheese.
Is pudding mix gluten-free?
Typically, yes. Most companies use cornstarch as the thickener in their instant pudding. For people living with Celiac Disease, though, it’s important to read the label to verify.
American Flag Cake – Gluten Free
- Total Time: 1 hour
- Yield: 14 servings
- Diet: Gluten Free
Description
Making a delicious gluten-free flag cake for Labor Day, Memorial Day, July 4th or anytime you want a patriotic dessert is so easy! The key is in the “extras” you add to a gluten-free cake mix.
Ingredients
- 1 (15-oz.) box gluten-free yellow cake mix (I used ALDI’s LiveGFree)
- 1/2 (3.4-oz) box instant vanilla pudding (not “Cook and Serve”)
- 3/4 cup milk
- 1/2 cup butter, softened
- 2 tsp. vanilla extract
- 4 large eggs, at room temperature
- 1 (8 oz.) block cream cheese, softened
- 6 cups powdered sugar
- 1 (8-oz.) tub frozen whipped topping (such as Cool Whip), thawed
- Whole fresh blueberries plus halved raspberries and cherries, and sliced strawberries
Instructions
- Preheat oven to 350 degrees F. Coat a rectangular-shaped baking dish or cake pan with cooking spray; set aside.
- In a large bowl, whisk together cake mix and pudding. Add milk, butter, vanilla extract and eggs. Beat on low speed of an electric hand mixer until blended, about 30 seconds. Beat on medium speed 2 minutes, stopping to scrape down sides of bowl, as needed.
- Pour cake batter in an even layer in prepared pan. Bake in preheated oven until a wooden pick inserted into center of cake comes out clean, about 45 minutes. (The bigger your rectangle, the less time the cake will need to bake. I recommend checking it at 45 minutes and increasing time as needed, depending on size of pan.) Remove from oven, and place on a cooling rack; let cool completely.
- Meanwhile, beat cream cheese in a large bowl on medium speed of an electric mixer until creamy, about 2 minutes. Slowly add confectioners’ sugar, beating on low speed until blended and smooth, about 2 minutes. Fold in whipped topping. Store in refrigerator until ready to use.
- Assemble cake by frosting top of cake with cream cheese frosting and arranging fresh berries in a flag pattern on top of the cake. Store cake in the refrigerator in an airtight container.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 65 g
- Sodium: 410 mg
- Fat: 14 g
- Carbohydrates: 85 g
- Fiber: 1 g
- Protein: 5 g
Keywords: gluten free flag cake
More Gluten-Free Recipes You’ll Enjoy
Gluten-Free Hummingbird Cake recipe
Gluten Free Blueberry Pie
Homemade Gluten Free Peach Pie
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