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Vegan Strawberry Shortcake

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



  • 2 cups plant-based milk
  • 2 cups gluten-free flour (Bob's Red Mill 1 to 1 gluten free baking flour was used for this recipe. Other brands can be used, but results may vary.)
  • ½ cup almond flour
  • ½ cup almond pulp, press excess liquid out (from almond milk)
  • 1 ¼ cup monkfruit sweetener (or coconut sugar, cane sugar)
  • 1 tbsp baking powder
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • ¾ cup coconut oil (melted)
  • 1 tbsp vanilla extract

Ingredients (Topping)

  • 1 can coconut cream (solid part)**
  • 1-2 tbsp maple syrup
  • 1 cup fresh strawberries


  1. Preheat oven to 350F. Grease mini pans or two 8 inch pans with coconut oil and line with parchment paper.
  2. In a large bowl add all dry ingredients and combine.
  3. In a separate bowl mix all wet ingredients and add to dry ingredients. Mix with a spatula or hand mixer until just combined.
  4. Evenly distribute the batter into your pans and bake for about 25 minutes in the oven.
  5. Once the cakes are done transfer onto a cooling rack for about 5-10 minutes before garnishing.
  6. To prepare the coconut whipped cream mix solid part of coconut cream with a tablespoon of maple syrup with a spatula.
  7. Top cakes with whipped cream and garnish with fresh strawberries and maple syrup.

*Squeeze out any excess liquid before using in recipe.
**Place your can of coconut cream in the fridge overnight if it is not solid

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