Gluten Free Flag Cake
Author: Betsy Ramirez
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12
- 1½ cups Bob's Red Mill 1 to 1 Baking Flour
- 1 cup superfine almond flour
- 2 teaspoons gluten free baking powder
- ¼ teaspoon salt
- ¾ cup sugar
- 2 eggs
- ½ cup canola oil
- 2 teaspoons vanilla extract
- 2 teaspoons fresh lemon zest
- ½ cup milk or plant based milk
- Whipped Topping or Dairy Free Whipped Topping
- 1 small container of blueberries, washed and dried
- 1 pint fresh strawberries, washed and sliced
- Preheat oven to 350 degrees F.
- Combine dry ingredients with a whisk: gluten free baking flour, almond flour, baking powder, and salt.
- Set aside.
- In a mixing bowl, add eggs and oil. Combine well.
- Add sugar, vanilla, and lemon zest and mix until combined.
- Add ½ flour mixture and ¼ cup of milk to the mixing bowl. Combine on low.
- Add the rest of the flour and milk and mix until combined.
- Butter or oil a 3 qt casserole dish.
- Add cake batter.
- Bake for 27-32 minutes until toothpick comes out clean.
- Let cool on a cooling rack.
- Once cooled, add whipped topping of choice and add fresh fruit to look like the American Flag.
Recipe by Betsy Ramirez at http://betsyramirez.com/gluten-free-flag-cake/
3.5.3251