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Festive Flag Cake

Sweet Potato Street Tacos

Celebrate special occasions like the 4th of July without sacrificing flavor or fun with our IC-friendly Festive Flag Cake! This patriotic delight not only embodies the spirit of Independence Day but also caters to those with interstitial cystitis, ensuring that everyone can indulge in the festivities without worrying about dietary restrictions. Crafted with care and consideration, this cake is a testament to the joy of inclusive cooking.

With just a bit of preparation and some simple ingredients, you can create a stunning centerpiece for your celebrations. The moist and flavorful cake, made with cake flour and sweetened with superfine sugar, serves as the perfect canvas for your artistic endeavors. Topped with a layer of white frosting or non-dairy whipped topping, this cake provides a blank slate for your creative expression.

But the real magic happens when you add the finishing touches – sliced red plums and blueberries arranged in the pattern of the American flag. Not only do these vibrant fruits add a burst of color and flavor, but they also symbolize the spirit of unity and patriotism that defines this special day. So whether you're hosting a backyard barbecue or attending a neighborhood potluck, our Festive Flag Cake ensures that you can bring a delicious and visually stunning dessert to the table, all while feeling included and empowered by your dietary choices.

Prep Time: 1 hour

Makes: 12 servings


  • 3 1⁄2 Cups Cake Flour (GF works too)

  • 2 Cups Superfine Sugar

  • 1⁄2 Tsp. Salt

  •  2 Tsp. Baking Powder

  • 12 Tbsp. Unsalted Butter, Softened

  • 4 Large Eggs

  • 1 1⁄2 Cups of Milk or Coconut Milk

  • 1 Cup White Frosting (see cake pop recipe) or 2 Cups Non-Dairy Whipped Topping

  • 1⁄2 Cup Sliced Red Plums

  • 1⁄4 Cup Blueberries


  1. Preheat the oven to 350F .

  2. Lightly grease the bottom of a 9 x 13” pan.

  3. In a large mixing bowl, whisk together sugar, flour, baking powder and salt.

  4. Add butter and beat with an electric mixer at low speed until the mixture resembles sand.

  5. Add milk and beat until smooth.

  6. Add eggs one at a time and beat until incorporated.

  7. Pour your batter into your greased pan.

  8. Place in a preheated oven and bake for 35-40 minutes.

  9. Allow the cake to cool completely prior to frosting.

  10. Use whipped topping or frosting to cover the cake.

  11. Decorate with plums and blueberries for a patriotic flair.

Find more recipes like this in my Summer Eats E-Cookbook!

About the Author

Callie Krajcir, MS, RD is a Registered Dietitian specializing in bladder health. Here passion is interstitial cystitis as she has lived with IC her entire life, but she also enjoys helping people with conditions like overactive bladder, chronic UTI’s, and incontinence. She is the founder of Callie K Nutrition, the IC You podcast, and social media accounts (@callieknutrition) that has helped hundreds of people with bladder pain, frequency, and urgency get relief from their symptoms through diet and lifestyle changes. Callie currently serves on the Medical Advisory Council for the Interstitial Cystitis Association. Learn more about Callie and Callie K Nutrition.

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