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Ingredients
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
(Topping)
1 can coconut cream (solid part)**
1-2 tbsp maple syrup
1 cup fresh strawberries
Vegan Strawberry Shortcake
Prep Time: 5 min Cooking time: 25 min
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.
Servings: 4-5 mini cakes, 2 regular sized cakes
Ingredients
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
(Topping)
1 can coconut cream (solid part)**
1-2 tbsp maple syrup
1 cup fresh strawberries
Directions
Step 1
Preheat oven to 350F. Grease mini pans or two 8 inch pans with coconut oil and line with parchment paper.
Step 2
In a large bowl add all dry ingredients and combine.
Step 3
In a separate bowl, mix all wet ingredients and add to dry ingredients. Mix with a spatula or hand mixer until just combined.
Step 4
Evenly distribute the batter into your pans and bake for about 25 minutes in the oven.
Step 5
Once the cakes are done, transfer onto a cooling rack for about 5-10 minutes before garnishing.
Step 6
To prepare the coconut whipped cream, mix solid part of coconut cream with a tablespoon of maple syrup with a spatula.
Step 7
Top cakes with whipped cream and garnish with fresh strawberries and maple syrup.
Notes:
*Squeeze out any excess liquid before using in recipe.
**Place your can of coconut cream in the fridge overnight if it is not solid.