Vegan Strawberry Shortcake
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 6 strawberries, sliced
Biscuits
- 1/4 cup plant based milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 3 tbsp coconut oil, melted
- 2 1/4 cups almond flour
- 3 tbsp coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Whipped Cream
- 1 can coconut milk, refrigerated overnight
- 1 tsp maple syrup
- 1/4 tsp vanilla
Instructions
- In a small bowl, mix together the plant based milk with apple cider vinegar and let sit for 10 minutes (this becomes your buttermilk).
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium bowl, mix together wet ingredients (buttermilk, vanilla extract, coconut oil). Then add in all the dry ingredients (almond flour, coconut sugar, baking powder, baking soda, salt) until the mixture is smooth.
- Scoop out 2-3 tbsp of the mixture and place it on the baking sheet using your hands or the back of a spoon to flatten it to be about 1 inch thick and round.
- Cook biscuits for 21-23 minutes, until the top is golden brown.
- While biscuits cook, rinse and slice strawberries.
- In a medium mixing bowl, scoop out the hardened part of the coconut milk and using a handheld mixer, whip the milk, the vanilla and the maple syrup together until it peaks and becomes a whipped cream. Put into the fridge until you ar ready to use.
- Remove the biscuits from the oven and let cool.
- Then add a layer of whipped cream and strawberry slices on top of one biscuit, then cover it with another biscuit adding more strawberries and whipped cream on top of it all. ENJOY!
Did you make this recipe?Tag @girlswhoeat!