This Gluten-Free Vegan Strawberry Shortcake is rich and "buttery" and filled with fluffy coconut cream and sweet strawberries! It's super easy to make as the recipe doesn't require a rolling pin or cutting out shapes, and comes together in one bowl. It's also refined sugar free and is the perfect summery dessert for afternoon tea or parties!
Shortcake is a buttery cake similar to a scone or American biscuit. It is often eaten sandwiched with whipped cream and sliced fresh strawberries.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place all the ingredients in a glass mixing bowl and mix well.
Tip: Add the milk a little bit at a time until you get a soft dough that's firm enough to mould easily. You can also add a tiny splash more milk if it's looking too dry.
- Line a rectangular baking tray with greased baking paper.
- Use your hands to shape the dough into little balls and then flatten the top and bottom - makes around 8.
- Arrange the balls of dough on the baking tray so that they're all touching each other - believe it or not, this helps them rise more and become fluffier.
- Sprinkle over coconut sugar, if desired.
- Bake in the oven for 10-15 minutes until golden brown and an inserted skewer comes out clean.
- Leave to cool slightly before slicing.
Serving suggestions
This is best served sliced in half and sandwiched with coconut whipped cream and sliced fresh strawberries.
How long does this keep for?
It keeps in an airtight container in a cool room for a couple of days. Slice and add the coconut whipped cream and fresh strawberries when serving.
Substitutions you can make
- You can use any type of oil: coconut oil, olive oil, vegetable oil etc.
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- If you're not into strawberries, you can replace them with any other fruit such as raspberries, blueberries, blackberries, nectarines, cherries etc.
- You can replace the coconut whipped cream with coconut yogurt.
More gluten-free vegan baking recipes
- Lemon Blueberry Scones
- Matcha Strawberry Cake
- Chocolate Baked Donuts
- Lemon Bars
- Chocolate Zucchini Bread
- Gingerbread Loaf Cake
- Blueberry Crumble Bars
- Lemon Crumble Bars
- Lemon Pudding
- Orange Drizzle Cake
- Coffee Cake
- Baked Pumpkin Cheesecake
- Orange Pound Cake
- Vegan Baked Cheesecake
- Apple Snack Cake
If you try out this recipe or anything else from my blog, I'd really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Gluten-Free Vegan Strawberry Shortcake
Ingredients
- 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar * (ensure gluten-free if necessary)
- 150 g (1 ¼ cup) ground almonds (almond meal) **
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 80 ml (⅓ cup) unsweetened almond milk (or any other plant-based milk)
To sprinkle on top (optional):
- 1 teaspoon coconut sugar
To serve:
- Coconut whipped cream
- Fresh strawberries , sliced
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place all the ingredients for the shortcakes in a bowl and mix well (no need to sift in the flour) - add the milk a little bit at a time until you get a soft dough that's firm enough to mould easily. You can also add a tiny splash more milk if it's looking too dry.
- Line a baking tray with greased baking paper.
- Use your hands to shape the dough into little balls and then flatten the top and bottom - makes around 8.
- Arrange the balls of dough on the baking tray so that they're all touching each other (this helps them rise more and become fluffier).
- Sprinkle over coconut sugar, if desired.
- Bake in the oven for 10-15 minutes until browned and an inserted skewer comes out clean.
- Leave to cool slightly before slicing.
- Best served sliced in half and sandwiched with coconut whipped cream and sliced strawberries.
- Keeps in an airtight container in a cool room for a couple of days. Slice and add the coconut whipped cream and fresh strawberries when serving.
Video
Notes
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Michelle
Fantastic and full of flavour!
Rhian Williams
Thank you so much, so happy to hear that!
Alice Faure
This recipe seems amazing! Can I substitute the gluten free flour with coconut flour?
Rhian Williams
Thank you! I'm not completely sure as I haven't tried it that way but I don't think so sorry! Would love to hear how you get on if you try it though.
Sandy
These are easy and delicious. Even the dough was yummy, and I am not normally a cookie dough eater.
Rhian Williams
Thank you so much, so glad you liked it!
Sarah
I've been sad because I haven't been able to find a good shortcake recipe since needing to go gluten free 5 years ago. Strawberry shortcake was always one of my favorite things in the whole world growing up. I couldn't wait for strawberry picking season because of strawberry shortcake. We grew up on bisquick shortcake and I loved it. Just something about the flavor. Nothing I've tried comes even close which always is a let down....until I found this recipe. My only substitute was honey for the maple syrup and using half the amount. So, so good. Thank you so much for the recipe!!!
Rhian Williams
Thank you so much, so happy to hear that!
Stacey
We LOVE this recipe and make it often. Thank you!
Rhian Williams
Thank you so much, so happy to hear that!