One-Bowl Vegan American Flag Cake for Fourth of July

This Vegan Flag Cake features a fluffy vegan vanilla sheet cake topped with vegan cream cheese frosting and fresh fruit. It’s a festive, one-bowl dessert that’s perfect for the Fourth of July.

This flag cake is a family favorite I’ve made for years. My kids love arranging the fruit on top, which makes it extra fun to prepare together. The finished cake might not always look exactly like the photos when little hands are involved, but that’s part of the charm. It’s an easy, crowd-pleasing dessert that celebrates fresh summer berries and a simple, tender vanilla sheet cake.

The cake texture is light and reminiscent of strawberry shortcake, and the vegan cream cheese frosting is rich and tangy—tempting enough to sneak a spoonful while frosting. This recipe uses whole wheat pastry flour, which provides a light crumb similar to all-purpose flour but with whole grain benefits. If you prefer, you can substitute all-purpose flour or a gluten-free flour blend. Whole wheat (standard) flour is not recommended because it can make the cake too dense.

If you want an even simpler topping, a whipped coconut topping (store-bought coconut whipped cream) can work in place of the vegan cream cheese frosting. The cake’s big advantage is that it’s made in one bowl, so cleanup is quick and the process is straightforward—ideal for holiday baking with kids.

1 Bowl Vegan Flag Cake

Summary: A fluffy vegan vanilla sheet cake topped with vegan cream cheese frosting and fresh strawberries and blueberries, arranged like a flag. Great for Fourth of July gatherings, potlucks, or any summer celebration.

Prep: 15 mins   Cook: 30 mins   Total: 45 mins   Servings: 16

Ingredients

Vanilla Cake

• 1 1/3 cups almond milk, unsweetened
• 1 tablespoon apple cider vinegar
• 1/3 cup canola oil or melted coconut oil
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 1/4 cups whole wheat pastry flour or all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Vegan Cream Cheese Frosting

• 8 ounces vegan cream cheese (about 1 cup)
• 1/2 cup vegan butter, softened (such as Earth Balance)
• 4–5 cups powdered sugar, to desired sweetness and thickness

Other

• 1/2–1 cup fresh blueberries
• 2 cups sliced strawberries

Instructions

For the Vanilla Cake

1. Preheat the oven to 350°F (175°C). Lightly grease or spray a 13 x 9 inch cake pan.
2. In a large bowl, whisk together the almond milk and apple cider vinegar. Let sit for about 1 minute so it curdles slightly.
3. Add the oil, sugar, and vanilla to the milk mixture and whisk to combine.
4. Measure the flour and add it to the wet ingredients. Sprinkle the baking powder and salt over the top, then stir with a wooden spoon until the batter is smooth. Do not overmix.
5. Pour the batter into the prepared pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
6. Allow the cake to cool completely before frosting. Wipe the bowl clean or rinse and dry it for the frosting.

For the Vegan Cream Cheese Frosting

1. In the same (clean) bowl, add the softened vegan butter and vegan cream cheese. Beat with a hand mixer until smooth and creamy.
2. Add the powdered sugar one cup at a time until the frosting reaches a thick, spreadable consistency and the sweetness you prefer. Refrigerate until ready to use.

Assembling the Cake

1. Once the cake is completely cool, spread the frosting evenly over the top. Use as much frosting as you like.
2. Arrange the blueberries and sliced strawberries to form a flag design: blueberries in the upper left corner and horizontal rows of strawberries for the stripes. Be creative—kids enjoy arranging the fruit.
3. Serve and enjoy. Store any leftover cake in the refrigerator for up to 2 days.

Notes

• If using coconut oil, warm the almond milk briefly so the oil doesn’t solidify when added.
• Whole wheat pastry flour keeps the cake light; substitute gluten-free flour or all-purpose flour if needed. Regular whole wheat flour tends to be too heavy for this recipe.
• You can substitute a whipped coconut topping (one container of coconut whipped cream) for the vegan cream cheese frosting if you prefer a lighter finish.

Nutrition (per serving)

Serving: 1 | Calories: 360 kcal | Carbohydrates: 59 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 3 g | Sodium: 202 mg | Potassium: 168 mg | Fiber: 3 g | Sugar: 44 g | Vitamin A: 270 IU | Vitamin C: 11 mg | Calcium: 75 mg | Iron: 1 mg

Course: Dessert   |   Cuisine: American   |   Author: Nora Taylor