This recipe may be one of my greatest successes to date in the Visual Veg kitchen! The shortcake is 100% gluten free and vegan - but I promise, YOU WOULDN'T KNOW if I didn't tell ya! I made this dessert for the 4th of July, but I know that it's going to become a new favorite of mine even after the holiday celebrations. Makes about 10 shortcakes, or 5 large shortcake sets. :)
• 1 cup almond flour
• ½ cup brown rice flour
• ½ cup sorghum flour
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• 3 tablespoons coconut sugar (can sub with another sugar if needed)
• ½ teaspoon sea salt
• 1 tablespoon flax seed meal
• 1 tablespoon arrowroot starch
• ¾ cup unsweetened almond milk
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 can (13.5-14 oz) coconut milk, chilled 4+ hours in the fridge before using
• 3 tablespoons coconut sugar
• 3 cups chopped strawberries, roughly diced
• 1 cup raspberries
• 1 cup blueberries
1. Preheat oven to 450 degrees F. Line baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add all dry ingredients (flour, powders, salt, sugar, flax seed) and mix well.
3. In a smaller bowl, add almond milk, lemon juice, and apple cider vinegar. Whisk for a minute or two until almond milk begins to curdle. This is like a vegan buttermilk!
4. Add wet ingredients to dry, and mix with a fork until you get a fluffy, dough consistency. Be sure to not over mix the dough it's going to appear very fragile, but I promise it will bake SO well! Form dough into a large ball and place in fridge for 15-30 minutes. This makes it easier to work with.
5. Take a large sheet of parchment paper and (on a flat surface) add about ¼ cup extra flour. Take dough out of fridge, place on parchment paper with the flour, and roll it out to about ½ an inch thick disk.
6. If you have cookie/biscuit cutters, use these now! If you do not, take about a palmful of dough and roll it into a ball. Carefully transfer** to the baking sheet lined with parchment paper that was prepared earlier, and press down gently until ball is slightly flattened. It should look like a large, thicker cookie! Repeat until no dough remains.
** The dough is very fragile, so for some I used a spatula to transfer them to the baking sheet.
7. Place in oven for 12-15 minutes, or until top of shortcakes start to turn golden brown. You could also use the toothpick test to see if they're done, but I honestly just pressed down gently on the top of one. If your finger immediately sinks in, keep baking them for a couple minutes more. If it's soft but not 'too soft' or sticky/gooey, THEY'RE READY.
8. Take shortcakes out of the oven and let cool for 10-15 minutes while you make the coconut cream! Take the coconut milk out of the fridge, and carefully scoop out the hardened coconut** from the can into a blender. Add sweetener, and blend on high for a few minutes, until you achieve a thick, creamy consistency!
**This will be the top most layer of the can- don't use any of the watery stuff! You could use that for another recipe, or drink like coconut water.
8. To serve, top each shortcake with a dollop of coconut cream, lots of berries, and then stack with another shortcake if you want 'the real deal'. For best results, enjoy immediately so that the cream is nice and cool! <3