Paleo red white and blue cake made with almond flour, pure maple syrup, and studded with fresh berries. This healthy cake recipe makes the perfect flag cake for celebrating U.S. holidays!
This post is sponsored by Thrive Algae Oil.
If you’re planning on gathering up friends and family for a 4th of July celebration, this Paleo Red White and Blue Cake is the perfect addition to the party! It is grain-free, refined sugar-free, and dairy-free, making it ideal for those with dietary restrictions, and a healthier dessert option!
I use almond flour, algae oil (you can also use avocado oil or coconut oil), and pure maple syrup for the cake base. I also mix in fresh blueberries and strawberries to added flavor and texture, and let’s face it: more patriotic appeal.
Topping the cake with a homemade vegan cream cheese frosting and fresh berries yields a moist, perfectly sweet cake with beautiful fluffy texture and a nice tang to balance out the sweet.
As I mentioned in my Paleo Coconut Flour Muffins post a few weeks ago, I love baking with Thrive Algae Oil for a number of reasons. It has a lovely, subtle flavor, making it ideal when you want specific flavors to shine through, like in cakes.
I also love that algae oil contains a high concentration of monounsaturated fat. If you made the muffins or the Vegan Lemon Poppy Seed Scones I posted a few months ago, you’re already familiar with the concept of baking with algae oil!
In addition, algae oil has a very high smoke point of up to 485 degrees Fahrenheit, making it ideal for high temperature cooking, roasting, or baking. If you can’t get a hold of algae oil, simply replace it with avocado oil or coconut oil!
How to Make Paleo Red White and Blue Cake:
First, decide what type of frosting you’ll be using. I whipped up a batch of my cashew-based Vegan Cream Cheese Frosting to ice the cake. You can also go with Coconut Whipped Cream, or your favorite store-bought or homemade frosting. Prepare the frosting and allow it to chill in the refrigerator while you’re baking the cake.
Note that if you make my Vegan Cream Cheese Frosting recipe, you’ll need to allot time for soaking the cashews. For this reason, I recommend preparing that particular frosting at least one day ahead of time.
Preheat the oven to 350 degrees F and line a 13” x 9” cake pan with parchment paper.
Add all the ingredients for the cake except for the berries to a blender. Blend until you have a smooth cake batter.
Stir in the berries.
Transfer the cake batter to the parchment lined cake pan and smooth into an even layer. Bake on the center rack of the oven 40 to 45 minutes, or until the cake is golden-brown on top and cooked through.
Allow the cake to rest at least 45 minutes before frosting it. Decorate cake with fresh blueberries and sliced strawberries to make it appear like the American flag.
Slice and enjoy!
Recipe Adaptations:
- Replace almond flour with hazelnut flour.
- Add chopped nuts to the cake if desired.
- Omit the fruit from the cake if desired.
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Paleo Red White and Blue Flag Cake, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Ingredients
- 6 large eggs
- 1/2 cup Thrive Algae Oil
- 1 cup pure maple syrup
- 1 Tbsp pure vanilla extract
- 2 tsp lemon juice, or cider vinegar
- 5 cups Super Fine Almond Flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1 cup strawberries, sliced, + more for serving
- 1 cup blueberries, + more for serving
Instructions
- Prepare frosting recipe of your choice and chill it in the refrigerator until you’re ready to use it.
- Preheat the oven to 350 degrees F and line a 13” x 9” cake pan with parchment paper.
- Add all the ingredients for the cake except for the berries to a blender. Blend until you have a smooth cake batter, then stir in the berries.
- Transfer the cake batter to the parchment lined cake pan and smooth into an even layer. Bake on the center rack of the oven 40 to 45 minutes, or until the cake is golden-brown on top and cooked through.
- Allow the cake to rest at least 45 minutes before frosting it. Decorate cake with fresh blueberries and sliced strawberries to make it appear like the American flag.
Leslie
Monday 1st of July 2019
Hi Julia, I don’t see tapioca flour listed in the ingredients for the recipe but you mentioned it in the blog post. Can you please clarify?
Thanks!
Julia
Tuesday 2nd of July 2019
My apologies, Leslie, I actually don't use tapioca flour in this cake - I updated the post to remove the verbiage. Thanks so much for catchin that! xo
Lauri
Monday 1st of July 2019
I don’t have enough time to get the thrive algae oil by the fourth... would coconut oil or acacia do oil work?
Julia
Monday 1st of July 2019
Yes, avocado oil will work great!! Enjoy! xo
Lauri
Monday 1st of July 2019
Avocado not acacia ??♀️