Flag Cake

Ingredients

1 box yellow cake mix, prepared and baked in a 9×13-inch pan
1 cup unsalted dairy-free butter, cold
¼ tsp salt
1 tsp vanilla extract
1 (11.6 oz) can Sweetened Condensed Coconut Milk
½ cup blueberries, rinsed and dries
2½ cups fresh strawberries, rinsed and dried, hulled and halved

This festive, berry-topped cake boasts a deliciously light and smooth vegan frosting made with Sweetened Condensed Coconut Milk that’s a dream to pipe. A fabulous addition to your summer celebrations!

Time

Prep time: 30 minutes
Bake time: 30 minutes

Yield

12 servings

Time

Yield

Directions

Prepare the yellow cake mix according to the box instructions and bake in a 9×13-inch pan.
Let the cake cool completely before frosting.
While the cake is cooling, prepare buttercream.
Take the dairy-free butter straight from the fridge and beat with a stand or hand mixer in a bowl for 5-7 minutes until light and creamy.
Beat in the salt and vanilla until combined.
Open the can of Sweetened Condensed Coconut Milk and stir it to ensure emulsification.
Pour half the Sweetened Condensed Coconut Milk into the butter and beat until well incorporated. Scrape the sides of the bowl with a spatula and repeat with the rest of the Condensed Milk. Beat for another 5 minutes until light and fluffy.
Once the cake is completely cool, spread ⅔ of the frosting on top of the cake, evening with a spatula. Place the rest of the frosting in a piping bag with a star tip. In the upper left corner, arrange blueberries and pipe small stars. Then make 4 rows of strawberries and pipe lines of rosettes in between as shown in the photo. Enjoy!