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Gluten Free Red White and Blue Cake

by tw

I know, I know, the Fourth of July was last week.  But last week, when I made this cake, there was an unfortunate incident.  See I prepared it in a tube pan I had recently bought.  And the cake cooked up like a dream.  It didn’t stick to the pan at all.  Unfortunately, I expected it to require a least a jiggle to come out, so when I tipped the pan to turn it onto a plate, about halfway through my maneuver, the whole cake just flopped out of the pan and broke into pieces.  

My son was watching me perform this terrible trick and seeing as how he had been anxiously awaiting some cake, he was pretty bummed out.  I began to fake cry.  Then he asked “Are you crying about the cake?” And I said, not really.  I grabbed a hunk of the broken cake and took a bite.  Then I told him, it still tastes good.  He said he wanted some, so I offered him a bite from the hunk in my hand.  He agreed – good cake.  So we enjoyed our broken cake for the Fourth and I didn’t make another in time to post the recipe.  But the good news is, I guarantee if this cake tastes good smashed to bits, it will also taste good on every other day of the year besides July 4.

On the second go around, I decided to make a sheet cake because I really wanted to add some cream cheese icing.  So the cake recipe works either way and it will work with all strawberries or all blueberries if you don’t want to mix them.

gluten free red white and blue cake

Gluten Free Red White and Blue Cake with Dairy Free Cream Cheese Frosting

Gluten Free Red White and Blue Cake with Dairy Free Cream Cheese Frosting
Yield: 20
Author: Well Fed Baker


For the cake
  • 2 1/2 C GF 1-to-1 Flour (I use Bob's Red Mill)
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 C Olive Oil
  • 1 1/4 C Sugar
  • 4 Large Eggs
  • 1 tsp Vanilla
  • Zest & Juice from 2 Lemons
  • 1/2 C Unsweetened Coconut Milk
  • 1 1/2 C Fresh Strawberries, diced
  • 1 1/2 C Fresh Blueberries
  • 6 Tbsp GF 1-to-1 Flour
For the frosting
  • 8 oz Vegan Cream Cheese
  • 4 C Powdered Sugar, sifted
  • 1/2 C Butter Flavored Coconut Oil, melted
  • 1/3 C Non-Dairy Milk (approximate)
  • 1/2 tsp Vanilla


For the cake
  1. Preheat oven to 350 degrees. If you're using a 9x13 pan, you can line it with parchment paper. If you're using a bundt pan, then you'll want to grease and flour it.
  2. Place your fruit into a medium bowl and coat with the 6 Tbsp flour. Set aside.
  3. In a medium bowl, combine 2 1/2 C flour, baking powder and salt. Stir well and set aside.
  4. In the bowl of an electric mixer, combine sugar and olive oil. Beat on medium speed about 2 minutes. Scrape down bowl. Add eggs, one at a time, beating about 60 seconds between each addition. Scrape down bowl. Add vanilla and lemon juice. Turn mixer to lowest setting. Alternate adding the flour mixture and the milk, until all is incorporated. Remove bowl from stand. Add the fruit and the lemon zest. Using a spatula, fold together about 10 strokes until it's evenly incorporated.
  5. Pour batter into prepared pan.
  6. For 9x13 bake 40 minutes, for bundt bake 50 minutes. Insert a toothpick in the middle to check if it's done. If the toothpick comes out clean, you will also want to gently poke the top to make sure it springs back. Once it does, the cake is ready.
  7. Remove from oven and let cake cool in the pan about 15 minutes. Then gently turn the cake out onto a cooling rack to cool completely.
For the frosting
  1. Beat together all ingredients, except milk with a stand mixer on medium high speed until light and fluffy. Slowly add the milk until the icing is at the desired consistency. If it becomes too runny, place the icing in the refrigerator to cool and it will stiffen up again.
  2. Sprinkle iced cake with fresh berries and serve.
  3. Store leftovers in an airtight container in the refrigerator.



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