Dairy free
Vegan strawberry shortcake with whipped cream
Vegan Strawberry Shortcake served with Vegan Whipped Cream, a dairy-free dessert perfect for Mother's Day. This recipe takes about 45 minutes to make and is rich in vitamins and minerals.
Ingredients
flour
250 g
almond flour
56 g
turbinado sugar
3 Tbsps
baking soda
1 tsp
salt
0.5 tsps
almond milk
250 ml
cider vinegar
1 Tbsp
vegetable oil
109 ml
almond extract
1
strawberries
432 g
Method
- Preheat your oven to 400 degrees F.
- Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
- Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
- In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.
- In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.
- Whisk together.
- Make a well in the center of the dry ingredients and gradually add the wet ingredients.
- Mix everything together until combined.
- Line two baking sheets with parchment paper.
- Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
- Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
- Allow the shortcakes to cool, then slice them in half with a serrated knife.
- Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half.
- Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it.
- Serve on individual dessert plates.
Nutrition:
174 kcal
Carbs
27 g
Fat
5 g
Protein
4 g
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