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4th of July Cake
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5 from 3 votes

Gluten-Free 4th of July Cake

This Gluten-Free 4th of July Cake is the perfect festive dessert! It’s a gluten-free and nut-free vanilla cake topped with sweet and fluffy buttercream and fresh seasonal berries!
Prep Time10 minutes
Cook Time30 minutes
Course: Sweets
Keyword: 4th of july cake, 4th of july dessert, gluten free cake recipe
Method: Baking
Author: Lexi



  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Dash fine sea salt
  • 5 eggs
  • 1/2 cup + 2 tablespoons unsweetened applesauce
  • 1/3 cup honey
  • 1 teaspoon vanilla

Easy Buttercream Frosting:

  • 2 cups organic powdered sugar
  • 1/2 cup grass-fed butter
  • 1 tsp vanilla extract


  • 1/3 cup organic raspberries
  • 1/2 cup organic blueberries
  • 1/2 cup organic strawberries sliced


  • Preheat oven to 350ºF.
  • Grease 8 inch round pan with butter or avocado oil spray.
  • In a large bowl combine dry ingredients (sift if flour has clumps).
  • Add in wet ingredients and whisk together until smooth.
  • Pour cake batter into greased cake pan.
  • Bake for about 25-30 minutes, or until a toothpick comes out clean,
  • Using a hand mixer, cream butter then slowly add powdered sugar and whisk to combine for 8-10 minutes.
  • Let cake fully cool before frosting.
  • Garnish with raspberries and serve!


Storing: Once frosted, your 4th of July cake will last covered at room temperature for up to 5 days. You can also freeze your cake, but I recommend doing so unfrosted. To freeze, cool completely, wrap tightly, then store in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight, then frost and serve.