Gluten-Free Flag Cake Two Ways: Classic and Lighter Options for the 4th of July
Don’t you just love Independence Day?!
When it comes to Fourth of July desserts, nothing says "party" like a good old-fashioned flag cake. But this year, I tested two versions: a classic gluten-free flag cake for the traditionalists, and a lightened-up version for those of us who want something festive but a little more macro-friendly.
After testing both, I’m here to break it all down for you: the good, the great, and the "hmm, maybe we tweak that next time." Keep reading for both recipes, who they’re best for, and full macros per slice so you can choose the best fit for your celebration.
Version 1: Classic Gluten-Free Flag Cake (For a Crowd)
This one is buttery, fluffy, and feels like the sheet cake of your childhood… only gluten-free. Perfect if you're feeding a group and want that full-on festive moment.
Ingredients:
2 1/2 cups gluten-free 1:1 baking flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
2 tsp vanilla extract
1 cup buttermilk
Topping:
8 oz cream cheese
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 1/2 tsp vanilla extract
Sliced strawberries and blueberries for flag design
Instructions:
Preheat oven to 350°F. Line a 9x13 pan with parchment.
Cream butter and sugar. Add eggs one at a time, then vanilla.
In a separate bowl, mix dry ingredients. Add to wet, alternating with buttermilk.
Pour into pan and bake 30–35 minutes. Cool completely.
For topping, whip cream cheese until smooth, then add whipped cream, vanilla, and sugar.
Frost cooled cake and top with berries in a flag pattern.
Macros (per slice, assuming 12 servings):
Protein: 5.2g
Carbs: 54.8g
Fat: 22.4g
Version 2: Lighter Gluten-Free Flag Cake (Lower Sugar, Higher Protein)
I wanted to create a version that felt lighter, with better ingredients and fewer carbs. The result? A dense but wholesome almond flour cake that’s still festive. I even tested whipping the egg whites separately. Honestly, I’m not sure it made a big difference, but it didn’t hurt!
Cake Ingredients:
2 1/2 cups almond flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs, separated
1/4 cup plain Greek yogurt
1/3 cup maple syrup
2 tbsp melted coconut oil
2 tsp vanilla extract
Optional: pinch of cinnamon
Topping:
1 cup Greek yogurt
1/2 cup whipped cream
1 tbsp maple syrup (or honey)
1/2 tsp vanilla
Sliced strawberries (or raspberries) and blueberries
Instructions:
Preheat oven to 350°F. Line and grease a 9x13 pan.
Mix yolks, yogurt, maple syrup, coconut oil, and vanilla.
Stir in dry ingredients until just combined.
Whip egg whites to soft peaks, then fold gently into batter.
Bake for 22–25 minutes. Cool completely.
Mix topping ingredients and spread on cooled cake. Decorate with berries.
Macros (per slice, assuming 12 servings):
Protein: 6.4g
Carbs: 8.5g
Fat: 14.2g
I made two versions of the “healthier” version. One with egg whites whipped and added separately. The other with the eggs just mixed in all at once. If you are short on time, just mix them in all at once. :)
Which One Should You Make?
Want a classic party cake that everyone will love? Go for Version 1.
Watching your sugar intake or trying to hit protein goals? Version 2 is your girl.
Honestly? Make both and let your guests choose. Either way, you’re showing up with something that’s festive, thoughtful, and delicious.
And here’s something interesting I’ve noticed: the longer I’ve eaten a mostly whole-food, balanced diet, the more my taste buds have changed. That once-a-year sugar bomb cake? I feel it now. Sometimes my heart even races if I’ve had a piece and a couple of adult beverages. That doesn’t mean you can’t enjoy it. It just means your body might tell you when it’s had enough. Listening to that is part of the journey too.
Tag me @jillblewis if you make it and let me know if you think the whipped egg whites made a difference! 😉
It’s a tough job trying these recipes, but someone has go to do it! ;)
