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.
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.
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.
NUTRITION INFO PER SERVING (1/12th cake):
Calories 340 | Protein 0.4 g | Phenylalanine 18 mg