American Flag Cake – 4th of July
Do you want more delicious treats? Why not try our Lemon Drizzle or our Raw Strawberry & Brownie Cheesecake
You all make the best recreations! Don't forget to tag me in your pictures so that I can see all of them #LiviasKitchen
Prep: 20 minutes + 20 minutes + 20 minutes
Cook: 20 minutes
Total: 1 hour & 20 minutes
- 140g cashew butter (1/2 cup),125ml oat milk (1/2 cup),45g coconut oil (3 tbsp),125ml maple syrup (1/2 cup),315g ground almonds (3 cup),55g oat flour (1/2 cup),30g coconut sugar (3 tbsp),3 tsp vanilla powder,A pinch of salt
- 250g coconut yoghurt (1 cup),100g fresh blueberries,150g fresh raspberries
Makes 9-12 slices.
Pre-heat the oven to 180 degrees Celsius/350 degrees Fahrenheit.
Place the cashew butter, oat milk, coconut oil and maple syrup in a pan and heat it on a low to medium heat. Whisk to combine as it starts heating up.
Take your pan off of the heat and add the ground almonds, oat flour, coconut sugar, vanilla powder and salt. Stir until everything’s combined.
Line a tin (24.5 cm x 17 cm) and pour your sponge mixture into it. Even out the surface and bake for 20 minutes.
When your cake is done (you can check this but sticking a toothpick into it, and if it comes out clean the cake is baked) leave it to the side to cool completely.
When the cake is completely cool spread the coconut yoghurt on top and start creating the flag. In the upper corner on the left side make a rectangle with your blueberries. Cut the raspberries into 4 pieces and make the 7 red lines of the flag.
Enjoy the cake immediately or store it in an air-tight container in the fridge for up to 3 days (however it’s best fresh).