Strawberry Almond Shortcake (Vegan, Oil-free)
Craving strawberry shortcake? This oil-free and lightened-up version is fluffy and simply heavenly! Honestly, I don’t swoon for very many non-chocolate desserts, but I definitely do for this one!
Almond flour makes this cake tender, and cane sugar makes it perfectly sweet. Although I don’t use real sugar very often, this is a cake and sugar does work the best. It uses a relatively small amount of sugar, though, for a cake. Blend the cane sugar in your blender so it’s more fine (as cane sugar is less processed and fine).
If I’m going to be eating sugar, I at least try to couple it with highly nutritious ingredients (prime example being my scrumptious chickpea chocolate chip cookies). This cake features a lot of berries and nuts, and those are two of the most powerful brain foods!
I used organic white flour for the cake pictured, but you can use whole wheat, oat flour, or gluten-free all purpose flour if you prefer (the density/fluffiness and color will vary). The color will be darker and the texture will be a little more dense with whole grain flour, but it will still be delicious.
Coconut whipped cream makes the perfect topping for this cake, and juicy berries are the crowning jewels!
If you love cake, try some of my other cake recipes! Any of them can be made gluten-free, if needed.
This tender, light, fluffy cake is heaven with coconut whipped cream and berries!
- 1.25 cup flour (white, whole wheat, spelt, oat flour or gluten-free all purpose should work)
- 2 cups blanched almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp turmeric (if you want yellow cake)
- 1 cup organic cane sugar
- 1/2 cup applesauce
- 1 cup plant milk
- 1 TBSP lemon juice
- 2 tsp vanilla extract or 1 tsp almond extract
- 1 can full-fat coconut milk or coconut cream
- 1/2 cup powdered sugar
- 1 pinch salt
- 1 splash vanilla extract
- 3 cups fresh berries, sliced
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Prepare two 7-inch cake pans by lining them with parchment paper and greasing the sides with olive oil. Preheat oven to 350 degrees.
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Mix milk and lemon juice together and let sit a minute to create "buttermilk."
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Grind cane sugar in a blender until fine. Stir together with the wet ingredients so the sugar dissolves.
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Mix dry ingredients together in a separate bowl, then fold into the wet and stir gently until just combined.
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Pour evenly into the two pans. Bake 30-35 minutes until it bounces back when touched, and the cakes are golden brown. Let cool completely in the pan, then gently flip them onto a cooling rack.
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Place can of coconut milk in the fridge the night before, or at least 30 minutes before making whipped cream, so the cream separates from the water. Do not shake.
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Open the can and spoon the separated cream from the top (leaving the water in the can--save that for oatmeal, smoothies, etc) into a bowl, and add the powdered sugar, salt, and vanilla. Use an electric mixer to beat until fluffy. Serve immediately, or keep cool for up to several hours before serving.
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Serve each slice with a dollop of heavenly whipped cream and juicy, ripe berries.
Gluten-Free: Although I haven't tested it yet, I would make this gluten-free by doing 3/4 cup all-purpose gluten free flour, and 3/4 cup oat flour (made of certified GF oats).
