Grain-Free Patriotic Flag Cake with Marshmallow Meringue Icing

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Happy 4th of July! Fireworks, BBQ, and all things red, white, and blue. Celebrate our Nation’s independence with this patriotic flag cake! 

Whether you’re hosting your own get together or going to someone else’s, this flag cake is sure to be the center of attention! Soft, moist almond cake is encased in airy, sweet, marshmallow meringue icing. Accented by the fresh, juicy fruit this is one dessert you don’t want to miss! 

Since the meringue has so much air whipped into it, it will naturally deflate over time. For this reason, this cake is best served the day of. However, it will mostly hold up for 24-48 hours and still be quite tasty, although not as pretty.  

If you want to make a half version of this cake for a smaller flag, only use half the cake recipe, and then cut the one cake in half horizontally. After cutting you should have two equal pieces and then you can stack them on top of each other for a smaller flag, and then decorate accordingly. 

However you celebrate the 4th, trust me when I say you will want this cake to be part of your celebration!

Looking for some more red, white, and blue SCD inspiration? Check out my Easy SCD Yogurt Bark with Berries and Grain-Free Granola, SCD Angel Food Cake, and Patriotic Red, White, & Blue Coconut Berry Layered Popsicles!

                                                                               

Grain-Free Patriotic Flag Cake with Marshmallow Meringue Icing

Serves 12
Prep: 15 min
Cooking: 25 min
Cooling: 1 hour 
Decorating: 15 min
Total: 1 hour 55 min
Beginner

Ingredients:

For the Cake:

1 ⅓ cup almond flour 

1 cup coconut flour 

1 tsp. salt 

1 tsp. baking soda 

8 eggs 

1 cup butter, melted 

½ cup honey

2 cups almond milk

2 tsp. vanilla extract 

 

For the Marshmallow Meringue: 

¾ cup honey

2 Tbsp. water

2 egg whites

1 tsp. lemon juice

1 tsp. vanilla extract

For the Decoration: 

1 pint of strawberries, halved

½ pint of blueberries

  Method Of Prep:

  1. Gather and prep ingredients. Preheat the oven to 350°F.
  2. Line two quarter sheet trays with parchment paper, set aside.
  3. In a large bowl whisk together almond flour, coconut flour, salt, and baking soda.
  4. Next, add in eggs, melted butter, honey, almond milk, and vanilla extract.
  5. Mix until batter forms and everything is incorporated.
  6. Pour batter into the half sheet trays. Using half the batter for each tray.
  7. Bake for 25 minutes or until a toothpick can be inserted and removed cleanly.
  8. Remove from the oven and place on a cooling rack. Cool for at least one hour before lifting out of the sheet trays.
  9. When the cake is almost all the way cool, we can begin making our icing. In a small saucepan honey and water.
  10. Bring to a boil, stirring occasionally until soft ball stage is reached using a candy thermometer (240°F).
  11. While the honey mixture is boiling, place egg whites in your stand mixer bowl and beat on medium high speed with the whisk attachment until soft peaks form, 4-5 minutes.
  12. Once honey has reached 240°F, carefully pour a slow small steady drizzle into your stand mixer bowl with the whipped egg whites on low speed until all the honey is combined.
  13. Turn the mixer to high, and whip for 7-8 minutes or until stiff peaks form.
  14. Now we can assemble and decorate our cake. Place the first cake on your plate or cake board.
  15. Add icing to the top. Place the second cake on top of icing.
  16. Ice the top and the sides.
  17. In a piping bag with a star tip, pipe a border on the bottom edge(optional).
  18. Now in the top left corner add the blueberries in a rectangle shape to create the stars. Then, make lines with the strawberries alternating red strawberry and white icing to make the stripes (start and end the flag with red).
  19. Now that our cake is made we can enjoy it! Either serve right away or store in the fridge until ready to serve. This cake is its best day of. Enjoy! 

                      

Nutrition Facts: 
Calories- 420
Carbs- 38.5 g
Fat- 26.5 g
Protein- 9.3 g