Patriotic Poke Cake
A no-bake, flag-inspired dessert with a moist vanilla base, tangy red strawberry glaze, and vibrant blue gelatin dots. Made with natural fruit and dairy-free yogurt for a guilt-free celebration treat.
- Prep Time: 30
- Cook Time: 25
- Total Time: 55
- Yield: 8 slices 1x
- Category: quick
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vanilla Cake Mix (1 box, gluten-free or whole grain if needed)
3 large eggs
1/2 cup plant-based butter, melted
1 cup unsweetened almond milk
1 envelope blueberry gelatin (dissolved in boiling water)
1/2 cup strawberry jam
1 cup Greek yogurt
Red, blue, and white nonpareils for decoration
Instructions
Preheat oven to 350°F
In a bowl, mix cake mix, eggs, melted butter, and almond milk until smooth
Pour mixture into a floured 9-inch round pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean
While cake is still warm, poke 30-40 holes evenly across the surface using a skewer
Pour dissolved blueberry gelatin over the cake to absorb into the holes
In another bowl, mash strawberries and mix with Greek yogurt to create a pink glaze
Spread cooled glaze over the cake
Decorate with nonpareils to form flag patterns, or use cookie cutters for precision
Notes
Diet-friendly adaptations: Use dairy-free milk, vegan yogurt, or gluten-free flour to meet dietary needs
For a vegan version, substitute Greek yogurt with plant-based yogurt
Storing: Cover and refrigerate for up to 2 days. Best served at room temperature
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 45g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg