Flag Cake

CAKE

• 1/2 cup sugar
• 1/2 cup butter, softened at room temperature
• 1 ½ cups low protein allpurpose baking mix
• 2 tsp baking powder
• 2/3 cup almond milk, unsweetened
• 2 tsp egg replacer
• 2 tsp vanilla extract
• 7 medium-sized strawberries, fresh, sliced
• 25 small blueberries, fresh

BUTTERCREAM ICING

• 3/4 cup butter, softened at room temperature
• 2 cups confectioners (powdered) sugar
• 1–2 Tbsp almond milk, unsweetened
• 1/4 tsp vanilla extract

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 breadcrumbs.

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.