Strawberry Shortcake with “Whipped cream”
Time: 30 mins
Yield: 8 generous portions
INGREDIENTS
- 1 tbsp ground flax
- 1 tbsp ground chia
- ½ cup water
- ¼ cup (60g) LeGrand vegan butter
- ½ cup (120g) cane sugar
- ½ tsp pure vanilla extract
- 1 cup (130g) almond flour
- ¾ cup (110g) oat flour
- ¾ cup (140g) white rice flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp himalayan pink salt
- 1 pint Local fresh strawberries
FOR THE DRIZZLE
- 1 cup (250g) LeGrand vanilla yogurt
Summer is eating fresh local strawberries and what better way than with a shortcake! I’ve struggled with making vegan whipped cream over the years, but with our vanilla yogurt and extra thick coconut cream (20% fat is the secret and don’t even try with the light version) the results are better than ever!
Instructions
- Preheat oven to 350°F.
- In a small bowl, mix the ground flax and chia with ½ cup of water. Set aside to thicken.
- Line a 9-inch round cake pan with a removable bottom with parchment paper and grease the sides with a little vegan butter or coconut oil.
- Gently melt vegan butter and pour into a medium sized mixing bowl. Add maple syrup, vanilla extract and mix with a wooden spoon/spatula. Whisk in flax/chia egg mixture.
- Whisk by hand after each addition; almond flour, oat flour, coconut flour, baking soda and salt. Mix until a batter is formed. Pour into pan.
- Bake for 30 minutes or until the edges are golden brown and a toothpick comes out clean. Allow to cool before removing from pan.
ASSEMBLING CAKE
- Place cooled cake on a serving platter and generously spread all the vanilla yogurt, topped with seasonal strawberries and flowers!
