Vegan/Light Flag Sheet Cake

Vegan/Light Flag Sheet Cake
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 101.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 141.2 mg
  • Total Carbs: 19.0 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Vegan/Light Flag Sheet Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    6 TB butter or oleo or canola oil spread or
    1⁄4cup canola, safflower, or other oil or 1/4 cup unsweetened applesauce (used in nutrition info here)
    1 cup granulated sugar* (Splenda used here)
    1 TB grated lemon peel
    1 cup white or brown rice flour or or rye or cake flour (light rye flour used in calculations here)
    6 TB potato starch
    2 TB tapioca flour
    1 tsp xanthan gum
    1⁄4tsp baking powder
    1⁄4tsp baking soda
    1⁄3 tsp salt
    1/2 cup buttermilk or 2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, or nut) to equal 1/2 cup - Westbrae Slender Vanilla Soymilk used here
    up to 1/4 cup water, to get texture/consistency right
    1 tsp vanilla extract

    3 egg whites or 2 heaping tbs baking powder, 2 tbs apple cider vinegar plus 2 tbs warm water for egg-free recipe; Ener-g egg replacer used in calculations here - 3 tsp to replace the two eggs

    white gluten-free frosting (cool whip free can be used, but a vegan alternative is: Soyatoo!® Soy Whip by; you can also try make it by whipping silken tofu with soy or rice milk; or use soymilk, powdered sugar and vegan margarine for a more traditional frosting; or (USED IN NUTRITION INFORMATION: 1 pound soft (silken) tofu, patted dry, 2 tbsp lemon juice, 1-2 packets stevia and 1/2 tsp vanilla: whip together in blender or food processor and chill)

    1⁄2 pint fresh large blueberries (washed, picked over)
    1 pint fresh raspberries or small strawberries (washed, hulled)


Preheat oven to 325 degrees. Grease an 11 x 7-inch nonstick pan with cooking spray. For easy cake removal, line pan with waxed paper or parchment paper. Then liberally grease or spray pan again. Pour in Summer Yellow Cake batter and bake for 25-30 minutes or until cake tester comes out clean. Cool cake thoroughly. Invert cake onto a serving tray, and remove waxed paper or parchment paper. (If you don’t have a tray, use a large piece of sturdy card- board covered with aluminum foil.) Frost cake with white frosting, which I use fat free cool whip that as been whipped with a stand mixer, making frosting as smooth as possible.

In upper left corner of cake, arrange blueberries (bottoms up) in an approximate 3 x 3-inch square. For the stripes, arrange rows of raspberries (bottoms up) or the tips (bottoms up) of small straw- berries horizontally across cake. Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.