Gluten-Free Chocolate Flag Cake

03 Jul
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Indulge your sweet tooth this Independence Day! This is a fun, tasty and guilt-free treat that’s perfect for the Fourth of July.

Prep time: 30 minutes

Cook time: 35 minutes


(Makes one 9x12 cake):

Ingredients for the cake

  1. 3/4 cup chocolate chips

  2. 1 1/4 cup almond flour

  3. 1/2 cup coconut flour

  4. 3/4 cup sugar

  5. 1/2 cup oil

  6. 6 extra large eggs

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1/2 cup + 2 tablespoons hot water

Ingredients for the frosting

  1. 1 4oz stick of butter, room temperature

  2. 1 8oz block of cream cheese, room temperature

  3. 1 teaspoon vanilla extract

  4. 1 1lb box of powdered sugar

Fruit topping

  1. 1 half pint blueberries

  2. 1lb fresh strawberries


  1. Preheat your oven to 350 degrees. Melt the chocolate in a double boiler or in the microwave. While the chocolate is melting, mix together the almond flour, coconut flour, sugar, and oil.

  2. Mix the melted chocolate into the flour mixture completely. Crack the eggs into the batter and beat each in. Add in the vanilla, baking soda, and salt. Add in the hot water and mix until the batter is smooth and slightly runny.

  3. Grease a 9 x 12 baking pan. Pour the batter in in an even layer. Bake for 35-40 minutes until the center of the cake has set. Remove from the oven and let it cool completely before frosting.

  4. Combine the butter, cream cheese, vanilla extract, and half of the sugar in a large bowl. With an electric mixer, beat together the ingredients until the sugar is entirely incorporated. Slowly add more sugar into the mix until all of it is mixed into the frosting.

  5. Spread a few tablespoons of powdered sugar on top of the cake and brush it all around to prevent the frosting from tearing the top of the cake. Spread the frosting out all over the cake in an even layer and around the sides. Make a square of blueberries in the top left corner of the cake. Remove the stem from each strawberry and cut each in half. Lay them out top to bottom in horizontal lines in a flag pattern. Refrigerate until ready to serve.  

Last modified on Wednesday, 02 July 2014 13:22

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