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Plate boasts fluffy vegan strawberry shortcake, juicy strawberries, and light coconut whipped cream

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


  • 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


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


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.


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