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Dairy-Free Pound Cake for My Annual Flag Cake!

Today is cake day. The day before the 4th I always make my flag cake. Last year I experimented with Redi Whip only to figure out that canned whipped cream tends to turn into one big melty mess! This year, because of Anders’s dairy intolerance, I have to make it dairy free. So that includes both making my pound cake from scratch and figuring out a whipped cream/cream cheese solution. Talk about twice as much work!

I have been a little behind on my scheduling of this kitchen project because of the wedding and other unexpected happenings, so unfortunately I am spending all day doing bits and pieces of this cake. I made the pound cake first thing this morning and then I let it sit for as long as possible. The recipe I used is below.

Dairy-Free Pound Cake

adapted from

  • 1 cup and 2 Tbsp. all-purpose flour
  • 2/3 tsp salt (I put in a half and then sprinkled some extra)
  • 1/2 tsp baking powder
  • 6 Tbsp cocnut oil
  • 3/4 cups sugar
  • 1 tbsp orange juice
  • 1 tsp vanilla extract
  • 1 large egg + 1 yolk of second egg
  • 1/3 cup coconut milk
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine flour, salt, and baking powder in a large bowl. Pour oil into the bowl and slowly mix in sugar, orange juice, and vanilla extract. Add eggs. Add milk and mix for 2 minutes.
  3. Pour batter into a greased loaf pan. Bake for 50 – 55 minutes or until toothpick comes out clean.



dairy-free pound cake

I added the fruits and poured my jello on top. It’s currently in the fridge to chill. I may or may not “frost” the sucker this evening, but in case you’re looking for dairy-free alternatives here’s what I found:

  • You can either make your own whip cream using coconut milk OR
  • you can purchase rice or soy canned stuff from a natural foods store and make the cake without frosting. Just make the cake up to the jello part, cut and serve by using the canned stuff on each individual slice.

I’ve purchased some tub from Whole Foods. It does have a tiny bit of milk products in it so I’m technically cheating, but I’m really tired and don’t want to make my own. Call it careless laziness if you want. I am going to mix it with softened cream cheese (Better Than Cream Cheese) and frost my cake.

Note about my frosting: It tasted a little bit too good for you so I whipped in about a cup of powdered sugar. Depending on your dietary needs, you may have to play with your frosting to get how you’d like.

Then make it look like a flag using blueberries and sliced strawberries. I’ll come back and update a photo of the finished product tomorrow.

flag cake


Have a happy 4th!



  1. Yum!! Looks delicious! Can’t wait to try this.

  2. This looks great AND I have all the ingredients! I will be trying this out tomorrow!!

  3. Looks so DELICIOUS and fruity – and fourth-y! 😉

  4. Always looking for recipes for the kids to take to share at school and this is perfect!

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