This Gluten-Free Vegan Strawberry Shortcake is rich and “buttery” and filled with fluffy coconut cream and sweet strawberries!
What is Strawberry Shortcake?
Shortcake is a buttery cake similar to a scone or American biscuit. It is often eaten sandwiched with whipped cream and sliced fresh strawberries.
Why you’ll love this Gluten-Free Vegan Strawberry Shortcake:
- it’s undetectably vegan and gluten-free
- it’s light and flaky
- it’s rich and “buttery”
- it’s easy to make
- this recipe doesn’t require a rolling pin or cutting out shapes
- it’s refined sugar free
- it’s made in one bowl
- it’s the perfect summery dessert for afternoon tea or parties!
How to make this Gluten-Free Vegan Strawberry Shortcake
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 around 10-15 minutes until browned and an inserted skewer comes out clean.
- Leave to cool slightly before slicing.
How to serve this Gluten-Free Vegan Strawberry Shortcake
This Strawberry Shortcake is best served sliced in half and sandwiched with coconut whipped cream and sliced fresh strawberries.
How long does this Gluten-Free Vegan Strawberry Shortcake 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 TO THIS RECIPE:
- 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 substitute them with any other fruit such as raspberries, blueberries, blackberries, nectarines, cherries etc
- you can substitute 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
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.
Gluten-Free Vegan Strawberry Shortcake
Ingredients
- 60 g (1/4 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 1/4 cup) ground almonds (almond meal) **
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 80 ml (1/3 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
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
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!