Gluten-Free Vegan Strawberry Shortcake

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
• Gingerbread Loaf Cake
• Blueberry Crumble Bars
• Lemon Crumble Bars
• Lemon Pudding

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

This Gluten-Free Vegan Strawberry Shortcake is rich and "buttery" and filled with fluffy coconut cream and sweet strawberries!

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: gluten-free strawberry shortcake, vegan strawberry shortcake, vegan summer recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 8 shortcakes

Calories: 285kcal

Author: Rhian Williams

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

*If you don’t want to use vinegar, substitute it with 2 tablespoons lemon juice as you need something acidic to react with the alkali bicarbonate of soda (baking soda)

**You can alternatively use almond flour

Nutrition Facts

Gluten-Free Vegan Strawberry Shortcake

Amount Per Serving

Calories 285 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 7g35%

Sodium 50mg2%

Potassium 70mg2%

Carbohydrates 30g10%

Fiber 4g16%

Sugar 14g16%

Protein 6g12%

Calcium 95mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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