Vegan Strawberry Shortcake
A simply easy gluten free vegan strawberry shortcake that can be customized to what ever the fruit or berry of the season.
Ingredients
- 1 Cup Almond Flour
- 1 Cup Gluten Free Flour Or you can use regular flour
- 1/2 Cup Sugar
- 1/2 Tbsp Baking Powder
- 1/4 tsp Salt
- 1 Cup Almond Milk Or use your favorite plant based milk.
- 1 tsp Apple Cider Vinegar
- 1 tsp Real Vanilla Extract
- 1 cup Frozen Strawberries
- Whipped Topping
- Fresh Strawberries
Instructions
- Place 1 cup of frozen strawberries into a bowl and set them aside for about an hour to thaw.
- While those are thawing, clean and cut up some fresh strawberries and set aside.
- Preheat oven to 350° F.
- Lightly grease a 8 x 8 square glass baking dish and set aside.
- In a medium mixing bowl, blend together the almond flour, gluten free flour, sugar, baking powder, salt, almond milk, vinegar, and vanilla.
- Once everything is mixed, pour the batter into the greased glass dish.
- Place into the oven and bake for 30 to 35 minutes.
- Check the cake at 30 minutes with a toothpick. If the toothpick comes out clean the cake is done.
- Remove the cake from the oven and let it cool completely before assembling your strawberry shortcakes.
- Once it's cooled, cut the cake into 9 sections, or less, depending on how big you want your pieces.
- Place one or two pieces onto a plate, add the thawed strawberries, dollop the fresh whipped cream on top, and drizzle the juice from the thawed strawberries on top of everything, add fresh strawberries on and around the cake and serve.