Double Chocolate Shortcake
Ingredients
The shortcake
-
¾
cup
unsweetened plain almond milk
-
1
Tbsp
lemon juice
-
2
cups
unbleached all-purpose flour
-
1
Tbsp
baking powder
-
½
tsp
baking soda
-
1
pinch
sea salt
-
¼
cup
cocoa powder
-
3
Tbsp
super-fine sugar (such as coconut or cane sugar)
-
5
Tbsp
semi-firm coconut oil or cold vegan butter
-
¼
cup
dairy-free dark chocolate chips
For serving
-
to taste
Coconut Whipped Cream
-
to taste
Fresh Strawberries
Instructions
- Preheat the oven to 450°F (232°C) and prepare the almond milk with lemon juice.
- Mix the dry ingredients in a large bowl.
- Add the coconut oil or cold butter and combine until it resembles sand.
- Make a well in the dry ingredients and gradually stir in the almond milk mixture.
- Add the chocolate chips and mix gently until just combined.
- Turn the dough onto a floured surface and gently fold it over a few times.
- Form the dough into a 1-inch thick disc and cut out shortcakes.
- Place the shortcakes on a baking sheet, brush with melted coconut oil, and make a small divot in the center.
- Bake for 10-15 minutes until fluffy and firm.
- Let cool slightly before serving with coconut whipped cream and strawberries.
Nutrition Facts (estimated)
Servings
6 shortcakes
Calories
338
Total fat
15g
Total carbohydrates
45g
Total protein
5.8g
Sodium
71mg
Cholesterol
0mg
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