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American Flag Cake
Seeing red, white & blue for 4th of July cake ideas? Our American flag cake is gluten-free with so many textures & fruit-forward flavor.
Servings: 20 slices
Ingredients
Toasted Oat Cake
- 3/4 cup (70g) Bob's Red Mill gluten-free rolled oats
- 1 cup (138g) Bob's Red Mill gluten-free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 cup (4oz) unsalted butter , softened
- 1/2 cup (107g) granulated sugar
- 1/3 cup (74g) packed brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 TBSP (134ml) buttermilk (full fat preferred)
Decorating Garnishes
- 4 ounces Orchard Choice or Sun-Maid California Mission Figs
- 14 ounces raspberries
- 1 cup finely ground coconut
- 2 cups (408ml) heavy cream
- 1/2 cup (100g) creme fraiche
- 3 tablespoons powdered sugar
- 1 teaspoon rosewater
- White star sprinkles
Instructions
Make the Cake
- Preheat oven to 350°F. Toast oats until aromatic and golden, 9 minutes. Set aside to cool. Pulse until ground but still nubby.
- Grease and then flour a 9x13 pan, tapping the pan to fully coat it with a thin layer of flour, removing the excess.
- Whisk the oats into a bowl of flour, baking powder, baking soda, and salt.
- Beat the butter with the sugars for 3 minutes. Add each egg one at a time, beating the batter for 1 minute between each addition. Scrape down the sides of the bowl with a spatula before mixing in the vanilla. Mix in all of the dry ingredients at once on the lowest setting until just combined. Then, mix in the buttermilk until just combined. Pour the batter into the prepared pan. Smooth the top with an offset spatula.
- Bake for 25 minutes or until a toothpick inserted comes out clean and is golden on top. Cool completely.
Decorate the Cake
- Thinly slice the strawberries. Set them aside in a bowl. Thinly slice the sides off the Mission Figs (reserve their middles for another purpose like freezing them to add to smoothies). Set them aside in another bowl.
- Whip the crème fraiche until loose. Add the cream, powdered sugar, and rosewater if using it. Whip to stiff peaks. Spread the cream over the top of the cake, smoothing it with an offset spatula.
- Tile the dark purple Mission Fig slices in a 4 x 4 square in the top left corner.
- Plant the raspberries in a double line at the top of the cake, starting where the figs end.
- Pan coconut into a sheet of paper and bring the long sides up, like folding a tortilla for a taco—this will help control the coconut distribution. Pour a line of coconut straight across. Repeat with double rows of raspberries and coconut until the cake is decorated.
- For a final flourish, place the star sprinkles and polka dot them on the fig rectangle.