• Desserts
  • Red White and Blue Mini Cakes (Gluten-Free, Paleo)

    This post may contain affiliate links. Read my disclosure page here.

    Add a little something sweet to your 4th of July celebration with these healthier gluten-free, paleo-friendly Red White Blue Mini Cakes. They are perfect for the Fourth of July, Memorial Day or any other patriotic occasion.

    Red White Blue Mini Cakes

    There isn’t anything better than serving homemade desserts after a delicious 4th of July dinner. Instead of making a complicated and time-consuming dessert, make these cute Red White and Blue mini cakes for the ultimate wow factor on your Independence Day party. These delicious & easy Patriotic Mini Cakes are a delicious way to end your evening.

    MY OTHER RECIPES

    4th of july cake

    MY LATEST RECIPES

    Quick and Easy Fourth of July Dessert

    If you want your holiday dessert to be a piece of cake this year (literally) look no further. These irresistible Independence Day treats are sure to impress your guests. The patriotic red white and blue mini cakes are also quick and easy to make. Mix the cake batter ingredients in a large bowl, and bake it for 25 minutes. While the sheet cakes are baking, whip up the frosting and wash the berries. Then, cut cake rounds for the assembly of the mini cakes. Add frosting between the cake layers and on top, and finally top with raspberries, strawberries, and blueberries just before serving. It takes about 40 minutes from start to finish.Red White Blue Mini Cakes

    Healthier Red White and Blue Mini Cakes (Gluten-Free, Paleo)

    A lot of 4th of July Red White and Blue desserts include some form of artificial food coloring which is bad for your health. Instead, make these Red White and Blue mini cakes which are not only healthier but also delicious! They taste just as wonderful as they look. They surely add a showstopping element to any Fourth of July celebration! I hope you enjoy my dessert creation!

    This naturally gluten-free fourth of July dessert is made with fruits, coconut flour & almond flour, almond butter and coconut sugar.  The frosting in the pictures is cream cheese frosting because I had some leftover but I have also made them with coconut whipped cream for Paleo option, and it’s fantastic! These Red White and Blue mini cakes are a great gluten-free dessert for any patriotic holiday.

    Patriotic 4th of July dessert

    Make Ahead 4th of July Dessert

    You can also make these Red White and Blue mini cakes ahead of time and store them in the fridge for about 3 days before the 4th of July. Add the berries just before serving to keep everything looking fresh.

    Patriotic Red White and Blue Mini Cakes

    How To Make Red White and Blue Mini Cakes

    5 from 2 votes
    Red White Blue Mini Cakes
    Red White and Blue Mini Cakes (Gluten-Free)
    Prep Time
    15 mins
    Cook Time
    25 mins
    Resting Time
    10 mins
     

    Add a little something sweet to your 4th of July celebration with these healthy gluten-free, paleo-friendly Red White Blue Mini Cakes. They are perfect for the Fourth of July, Memorial Day or any other patriotic occasion.

    Course: Dessert
    Cuisine: American
    Keyword: 4th of July, Easy, Gluten Free, Healthy, Paleo, Summer
    Servings: 6
    Calories: 629 kcal
    Author: Neli @ Delicious Meets Healthy
    Ingredients
    Cream Cheese Frosting (see notes for Paleo version)
    • 8 oz cream cheese
    • 1/2 cup butter softened
    • 3 cups powder sugar (or erythritol)
    • 1 Tbsp vanilla extract
    Instructions
    Mini Cakes Rounds
    1. Preheat the oven to 350ºF and line 2 round pans with removable bottoms with a cut round parchment paper.

    2. In a large bowl, combine the mashed bananas, eggs, coconut oil, almond butter and vanilla extract until fully combined.

    3. Add the coconut flour, coconut sugar, baking soda, baking powder, and sea salt to the wet ingredients and mix well. 

    4. Pour the batter into the prepared round pans. Bake in the preheated oven for about 25 minutes. A toothpick inserted into the center should come out clean.

    5. Remove from oven and allow to cool on a wire rack for about 10 minutes. 

    Cream Cheese Frosting (see Notes for Paleo Coconut Whipped Cream)
    1. While the sheet cakes are baking, mix the butter and cream cheese with an electric mixer until light and fluffy. 

    2. Add confectioner's sugar (or erythritol), 1/2 cup at a time. Add in vanilla extract and beat on high speed until light and fluffy.

    Assembly
    1. Carefully, remove the sheet cakes with the bottom from the pans. Cut out cake rounds using a round biscuit/cake cutter. You should get about 12 cake rounds.

    2. Add about 2 Tbsp of frosting on 6 of the cake rounds and spread it out, then add the other 6 cake rounds on top. Add another 2 Tbsp of frosting on top  of the mini cakes, and spread it out. Just before serving, top them with raspberries and blueberries.

    Recipe Video

    Recipe Notes

    For Paleo version, instead of Cream Cheese Frosting, use this Coconut Whipped Cream.

    Nutrition Facts
    Red White and Blue Mini Cakes (Gluten-Free)
    Amount Per Serving
    Calories 629 Calories from Fat 342
    % Daily Value*
    Total Fat 38g 58%
    Saturated Fat 19g 95%
    Cholesterol 122mg 41%
    Sodium 419mg 17%
    Potassium 507mg 14%
    Total Carbohydrates 66g 22%
    Dietary Fiber 7g 28%
    Sugars 47g
    Protein 10g 20%
    Vitamin A 12.9%
    Vitamin C 6.2%
    Calcium 14.4%
    Iron 9.2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?

    Use the tag #DeliciousMeetsHealthy when posting a photograph of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

    Cute, delicious and healthy! Yeah!

    These are so cute! I love mini cakes  

    These mini cakes look so delicious and colorful. Can’t wait to try this recipe!

    delicious cake

    Jan

    I’m allergic to coconut. What should I replace the coconut flour and coconut sugar with?

      Hi Jan,

      I haven’t tried substituting the coconut flour with another flour but I believe almond flour could work. Because coconut flour absorbs liquids very well (compared to almond flour), you will need to make sure the consistency is not too runny. Just don’t use any coconut oil at all. If the batter is too thick, add a little bit of shortening of your choice. And you can substitute the coconut sugar with brown sugar. Hope it turns out good! 🙂

    Instant Pot love

    Not sure what's for dinner?

    Sign up for my free newsletter & download my free cookbook featuring 30 quick, healthy, and family-friendly recipes!
    Pin769
    Share22
    Tweet
    791 Shares