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
RUN TIME: 25 min MINS
PREP TIME: 5 min MINS
SERVINGS: 4-5 mini cakes, 2 regular sized cakes

Instructions
- 1. Preheat oven to 350F.
- 2. Grease mini pans or two 8 inch pans with coconut oil and line with parchment paper.
- 3. In a large bowl add all dry ingredients and combine.
- 4. In a separate bowl mix all wet ingredients and add to dry ingredients.
- 5. Mix with a spatula or hand mixer until just combined.
- 6. Evenly distribute the batter into your pans and bake for about 25 minutes in the oven.
- 7. Once the cakes are done transfer onto a cooling rack for about 5-10 minutes before garnishing.
- 8. To prepare the coconut whipped cream, mix solid part of coconut cream with a tablespoon of maple syrup with a spatula.
- 9. 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