Vegan Strawberry Shortcake
Try this twist on a classic dessert. Delicious, fluffy cakes featuring leftover almond pulp from the Almond Cow . Topped with a lightly sweetened, creamy coconut whipped cream and loads of strawberries. Serving: 4-5 mini cakes, 2 regular sized cakes Prep Time: 5 min Cooking time: 25 minutes
PREP TIME: 5 MINS
SERVINGS: 4-5 mini cakes, 2 regular sized cakes
Instructions
- Preheat oven to 350F.
- Grease mini pans or two 8 inch pans with coconut oil and line with parchment paper.
- In a large bowl add all dry ingredients and combine.
- In a separate bowl mix all wet ingredients and add to dry ingredients.
- Mix with a spatula or hand mixer until just combined.
- Evenly distribute the batter into your pans and bake for about 25 minutes in the oven.
- Once the cakes are done transfer onto a cooling rack for about 5-10 minutes before garnishing.
- To prepare the coconut whipped cream, mix solid part of coconut cream with a tablespoon of maple syrup with a spatula.
- Top cakes with whipped cream and garnish with fresh strawberries and maple syrup.
Ingredients
1 can coconut cream (solid part)**1-2 tbsp maple syrup
1 cup fresh strawberries
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