Description
A soft, fluffy, and colorful vegan sheet cake topped with lemon icing and fresh berries arranged like the American flag. Perfect for 4th of July or any patriotic celebration.
Ingredients
1⅓ cups almond milk, unsweetened
1 tbsp apple cider vinegar
⅓ cup vegetable oil
1 cup sugar
1 tbsp pure vanilla extract
2¼ cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 cups powdered sugar
2 tbsp lemon juice
Fresh strawberries (sliced)
Fresh blueberries
Instructions
1. Preheat oven to 350°F (180°C) and lightly grease a 9×13-inch baking pan.
2. In a large bowl, whisk together almond milk and apple cider vinegar. Let sit for a few minutes to curdle slightly.
3. Add vegetable oil, sugar, and vanilla extract. Whisk until smooth.
4. Stir in flour, baking powder, and salt. Mix just until the batter is smooth—do not overmix.
5. Pour the batter into the prepared pan and spread evenly.
6. Bake for about 30 minutes or until the top is golden and a toothpick comes out clean.
7. Let the cake cool completely in the pan.
8. In a bowl, mix powdered sugar and lemon juice until smooth.
9. Spread icing evenly on the cooled cake.
10. Top with blueberries in the top-left corner, and arrange sliced strawberries in rows for the flag stripes.
11. Serve and enjoy!
Notes
Make sure the cake is fully cooled before icing to prevent melting.
Pat the berries dry before placing on icing to avoid bleeding.
Store covered in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Cakes
- Method: Baking
- Cuisine: American