Vegan Strawberry Shortcake!
This Vegan Strawberry Shortcake is soft, sweet, and refreshing! The strawberries pair perfectly with the light and fluffy whip cream and the soft vanilla cake. The vanilla shortcake is made with a base of oat flour and almond flour to create a light and fluffy texture. I lightly sweetened this cake with maple syrup for a natural sweetener. This cake is perfect to make during summer berry season, but would be great any time of year!
This cake is naturally vegan, gluten-free, and refined sugar-free. I’ve used whole food-focused ingredients such as coconut milk, oat flour, almond flour, and apple cider vinegar.
This cake would be delicious topped with any fresh fruits aside from strawberries, such as other berries or sliced peaches.
For more summer dessert recipes, try my Strawberry Cheesecake Bites, Lemon Cupcakes with Coconut Whip Cream, or Salted Popcorn Chocolate Chunk Cookies.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here. Be sure to tag me on Instagram if you make this recipe!
Vegan Strawberry Shortcake
Ingredients
Shortcake:
- 2 1/2 cups oat flour 1 1/2 cups oats ground into a fine flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut milk from a can of full-fat coconut milk
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1 teaspoon vanilla
Whip Cream:
- Coconut cream from two 400 ml cans of chilled full-fat coconut milk the thick white part only
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
Strawberries:
- One 1 pound container of fresh strawberries sliced or halved
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two 9 inch round cake pans with parchment paper.
- To prepare the shortcake, add the oat flour, almond flour, baking powder, and baking soda to a small bowl. Stir until combined. Add the coconut milk, maple syrup, apple cider vinegar, and vanilla and stir until smooth and combined. Pour evenly into the two prepared cake pans. Bake in the preheated oven for 33-36 minutes, or until golden. Set aside to cool.
- Meanwhile, prepare the whip cream. Separate the thick white coconut cream from the thin coconut milk in two cans of chilled full-fat coconut milk. Add the white coconut cream to a bowl or stand mixer and set aside the coconut milk for another recipe. Beat on high until light and fluffy. Add the maple syrup and vanilla and beat again to combine. Set in the fridge to chill while your cake cools.
- Once completely cool, assemble your cake. Add one cake to a cake stand or plate. Top with some whip cream and spread evenly. Add a thin layer of sliced strawberries. Top with the second cake. Top with the remaining whip cream. Add sliced or halved strawberries on top set in the fridge to chill for a few minutes before serving. Store in the fridge.
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