Vegan Strawberry Shortcake served with Vegan Whipped Cream
Details
- Serving Size: 10
- Dairy-Free: True
- Weight Watchers: 5 Points
Cuisine
- dessert
Ingredients
- 2 cups all-purpose flour
- 1/2 cup almond meal
- 3 tablespoons turbinado sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1/2 cup vegetable oil
- 1 tiny drop of almond extract
- 3 cups strawberries, washed, hulled and quartered
Instructions
Preheat your oven to 400 degrees F.
Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract.
Make a well in the center of the dry ingredients and gradually add the wet ingredients.
Mix everything together until combined.
Line two baking sheets with parchment paper.
Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
Allow the shortcakes to cool, then slice them in half with a serrated knife.
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