Description
My Vegan Gluten Free Strawberry Biscuit Shortcake is a cozy, dairy-free dessert with fluffy almond-oat biscuits, juicy maple-sweetened strawberries, and whipped coconut cream. Perfect for brunches or family gatherings, this dessert brings summer memories to your kitchen with every bite.
Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup oat flour
- ¼ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted
- ½ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 cups fresh strawberries, sliced
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 can full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar or maple syrup
- 1 tsp vanilla extract
Instructions
- Slice strawberries, add maple syrup and lemon juice, and let macerate.
- Preheat oven to 180°C (350°F) and line baking tray.
- Mix dry ingredients: almond flour, oat flour, coconut sugar, baking powder, baking soda, salt.
- Mix wet ingredients: coconut oil, almond milk, vanilla, apple cider vinegar.
- Fold wet into dry gently; do not overmix.
- Scoop dough into 6 rounds on tray; flatten slightly.
- Bake 18–20 minutes until golden; cool completely.
- Whip chilled coconut cream with sugar and vanilla until fluffy.
- Assemble shortcakes with strawberries and coconut cream.
Notes
Chill dough before baking for fluffier biscuits. Whip coconut cream cold for best texture. Use ripe strawberries for maximum sweetness. Assemble right before serving to prevent soggy biscuits.
Nutrition
- Serving Size: 1 shortcake
- Calories: 320
- Sugar: 14g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg