FLAG CAKE

CAKE

1. Preheat oven to 360° F.
2. Cream sugar and butter in a medium-sized bowl.
3. Add low protein baking mix and baking powder; rubbing together with your hands until it resembles  readcrumbs.
4. In a separate bowl combine almond milk, egg replacer and vanilla.
5. Add the wet mixture to the dry, and mix until well combined.
6. Pour batter into a parchment paper-lined 7 inch square cake tin, and bake in the preheated oven for 15 minutes, or until toothpick inserted in the center comes out clean.
7. Remove from oven, place on a cooling rack.

BUTTERCREAM ICING

1. Beat the butter in a large bowl until soft.
2. Add half of the powdered sugar and beat until smooth.
3. Add remaining sugar, one tablespoon of almond milk, and vanilla; beating until creamy and smooth. Beat in the remaining milk, if necessary, to reach your desired consistency.

TO DECORATE

1. Spread 3/4 of the icing on top of the cooled cake.
2. Make a square with the blueberries in the upper left corner of the cake.
3. Place a row of strawberries across the top of the cake like a red stripe.
4. Add the remaining icing into a pastry bag fitted with a star tip, and pipe a row of white stripes below the strawberries.
5. Alternate rows of strawberries and icing until the flag is completed.

Download recipe