Summery sweet vegan strawberry shortcake! Tender oat shortcake piled high with coconut whipped cream and juicy berries. Gluten-free and oil-free too!
- 1 cup oat flour
- 1 cup almond flour*
- 1/4 cup tapioca starch**
- 2 tsps baking powder
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 3/4 cup non-dairy yogurt
- 1 pound strawberries, sliced
- 1 tbsp maple syrup (optional)
Coconut whipped cream***
- Coconut cream (solid part from 1-2 cans full fat coconut milk that have been chilled overnight)
- Preheat the oven to 400F.
- In a mixing bowl, combine the oat flour, almond flour, tapioca starch, baking powder, salt, vanilla, and maple syrup.
- Mix with a fork until crumbly.
- Add the yogurt and continue mixing with your hands until combined. Do not over mix.
- Transfer onto a floured surface and gently press into a rectangle about 1 inch thick.
- Use a biscuit/cookie cutter (or mason jar lid) to cut into circles 2-3 inches in diameter.
- Arrange on a baking sheet lined with parchment paper. Optional: brush the tops with maple syrup for extra golden shortcakes.
- Bake for 15 minutes at 400F. Then turn the oven to broil and bake for an additional 1-2 minutes until golden brown on top. Watch them carefully, they can burn quick.
- Remove from the oven and cool.
- Toss the strawberries with the maple syrup and set in the fridge for at least 10-15 minutes to get juicy.
- Whip the coconut cream with a hand mixer until smooth and fluffy.
- Slice the shortcakes in half (a bread knife works best!).
- Layer with strawberries and coconut whipped cream.
* You can use more oat flour, but the shortcake will be a bit dry/crumbly. **You can substitute with cornstarch or arrowroot starch. Or even 2 flax eggs (2 tbsp ground flax + 4 tbsp water). ***Or use coconut yogurt instead (I love the Coyo brand!)
- Serving Size: 1 serving
- Calories: 371
- Sugar: 9g
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 9g
Keywords: vegan, gluten free, summer, dessert, baking