6.28.2013

Vegan Strawberry Shortcake


Vegan Strawberry Shortcake

I made these vegan strawberry shortcakes a handful of times last summer and they are always a hit, especially among the non-vegans!  It may have something to do with their inherently lowered standards as soon as they hear the word "vegan," but I like to think the shortcakes are just that good.

Vegan Strawberry Shortcake

I was lucky enough to find some super sweet strawberries at the farmers market that were begging me to slather them with vanilla frosting and sandwich them between two flaky biscuits - what could I do but oblige? If only it could be summer all year round.

Vegan Strawberry Shortcake


Vegan Strawberry Shortcake
from Babycakes by Erin McKenna
makes 12 shortcakes

3 cups white spelt flour, plus 1/2 cup for dusting
1/2 cup evaporated cane juice
1 1/2 tbsp baking powder
1 tsp salt
7 tbsp coconut oil
1 tbsp vanilla extract
2/3 cup hot water
Vanilla Frosting (recipe below)
2 1/2 - 3 cups stemmed and sliced fresh strawberries

  1. Adjust oven racks and preheat to 350 degrees F. Line 2 baking sheets.
  2. In a medium bowl, whisk together the flour, evaporated cane juice, baking powder, and salt. Add the oil, vanilla, and hot water to the dry ingredients. Combine until a slightly moist dough is formed.
  3. Dust the counter generously with spelt flour. Roll the dough through the flour until it is coated on all sides. Gently pat the dough into a 1-inch-thick rectangle and cut out 12 shortcakes with a 2.75-inch round cookie cutter. Place the shortcakes about 1 inch apart on the prepared baking sheets. Bake the shortcakes for 9 minutes, rotate pans, and bake for 7 more minutes. The finished shortcakes will have a slightly golden, flaky crust.
  4. Let the shortcakes cool on the sheets for 15 minutes, or until completely cool. Cut them in half horizontally and spread each side with 1 tbsp vanilla frosting. Spoon 1 generous tbsp strawberries onto one of the halves and top with the second half. Repeat with the remaining biscuits. Store the filled shortcakes in an airtight container at room temperature for up to 2 days.


Vanilla Frosting
from Babycakes by Erin McKenna

3/4 cups unsweetened soy milk
3/4 cup dry soy milk powder
1 tbsp coconut flour
1/4 cup agave nectar
1 tbsp vanilla extract
1 1/2 cups coconut oil
2 tbsp lemon juice

  1. In a blender or food processor, combine the soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or up to 1 month.

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