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Fluffy Dairy-Free Coconut Whipped Cream Flag Cake

dairy-free coconut whipped cream flag cake - featured image
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A light, airy, and dairy-free vanilla cake topped with fluffy coconut whipped cream and fresh berries arranged like a patriotic flag. Perfect for summer celebrations and allergy-friendly gatherings.

Ingredients

Scale
  • 1 box vegan vanilla cake mix (e.g., Betty Crocker Vegan Vanilla)
  • 1 cup unsweetened almond milk (or any dairy-free milk of choice)
  • 1/3 cup vegetable oil or melted coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 2 cans full-fat coconut cream (chilled overnight)
  • 2–3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract (for whipped cream)
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries
  • Optional: fresh raspberries or red currants

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan with oil or non-stick spray.
  2. In a large bowl, combine vegan vanilla cake mix, almond milk, vegetable or melted coconut oil, apple cider vinegar, and vanilla extract. Mix on low speed for 30 seconds, then medium speed for 2 minutes until smooth.
  3. Pour batter into prepared pan and spread evenly. Tap pan gently to remove air bubbles.
  4. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and spring back when touched.
  5. Remove cake from oven and cool completely on a wire rack (about 45 minutes).
  6. Prepare coconut whipped cream: scoop solidified cream from chilled cans into a chilled bowl. Whip with an electric mixer on high speed.
  7. Add powdered sugar and vanilla extract while whipping. Continue whipping until soft peaks form, about 3–5 minutes.
  8. Spread whipped coconut cream evenly over cooled cake using a spatula.
  9. Arrange fresh berries on top to mimic the American flag: blueberries in the top-left corner and alternating rows of sliced strawberries for red stripes.
  10. Refrigerate cake for at least 1 hour before serving to let whipped cream set and flavors meld.

Notes

Chill coconut cream cans overnight and use a cold bowl and beaters for best whipping results. Do not over-whip the cream to avoid graininess. Cool cake completely before frosting to prevent sogginess. Frozen berries can be used if thawed and drained well. For nut allergies, substitute almond milk with oat or rice milk.

Nutrition

Keywords: dairy-free, vegan, coconut whipped cream, flag cake, patriotic dessert, Fourth of July, allergy-friendly, vegan cake, coconut cream, berry topping

Find it online: https://elaraeats.com/fluffy-dairy-free-coconut-whipped-cream-flag-cake-easy-recipe-for-patriotic-desserts/