Vegan Gluten-Free Strawberry Shortcake
Ingredients
Coconut Buttermilk
-
¾
cup
light or full-fat canned coconut milk
-
1
Tbsp
lemon juice or apple cider vinegar
-
½
tsp
vanilla extract (optional)
Shortcake
-
1
cup
gluten-free flour blend
-
1
scant cup
almond flour
-
2
Tbsp
cornstarch
-
3
Tbsp
organic cane sugar
-
½
tsp
sea salt
-
2
tsp
baking powder
-
3
Tbsp
coconut oil
For Serving
-
1
lb
strawberries (hulled and sliced)
-
1
pinch
stevia (optional)
-
1
Tbsp
organic cane sugar (to sweeten strawberries)
-
to taste
Coconut Whipped Cream or Vanilla Bean Ice Cream (optional)
Instructions
- Preheat the oven to 400°F (204°C) and grease a baking sheet.
- In a measuring cup, combine coconut milk, lemon juice or apple cider vinegar, and optional vanilla extract. Stir and set aside.
- In a large mixing bowl, whisk together gluten-free flour blend, almond flour, cornstarch, cane sugar, sea salt, and baking powder.
- Cut the coconut oil into the dry mixture until small bits remain.
- Add ¾ of the coconut buttermilk to the dry mixture and stir to combine, adjusting with more coconut milk or flour as necessary to achieve a semi-sticky dough.
- Transfer the dough to a floured surface and form into a 1-inch thick disc. Cut out circles and transfer to the baking sheet.
- Brush the tops with coconut milk or melted coconut oil and sprinkle with cane sugar.
- Bake at 400°F for 15-17 minutes, then increase the heat to 450°F (232°C) and bake for an additional 3-5 minutes until browned.
- While baking, prepare the toppings by slicing the strawberries and sweetening them if desired.
- Remove the shortcakes from the oven and let them cool for 5 minutes before separating them.
- Serve by slicing the shortcakes in half and topping with sliced strawberries and coconut whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
6 shortcakes
Calories
188
Total fat
11.6g
Total carbohydrates
22.2g
Total protein
2.4g
Sodium
206mg
Cholesterol
0mg
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