How To Make Vegan Easter Strawberry Shortcake Recipe
A light and fluffy dessert filled with sweet strawberries, perfect for your vegan Easter menu.
Serves:
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1 cup strawberries, sliced
- 1 tbsp sugar
- 1 tbsp lemon juice
Instructions
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Preheat oven to 375 F.
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In a bowl, mix all-purpose flour, almond flour, sugar, baking powder, and salt.
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Add coconut milk, coconut oil, and vanilla extract. Stir into a batter.
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In a separate bowl, combine strawberries, sugar, and lemon juice. Set aside.
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Pour batter into a greased 8-inch cake pan.
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Top with strawberry mixture.
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Bake for 25 minutes or until a toothpick comes out clean.
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Let cool before serving.
Nutrition
- Calories : 447kcal
- Total Fat : 23g
- Saturated Fat : 15g
- Cholesterol : 0mg
- Sodium : 620mg
- Total Carbohydrates : 55g
- Dietary Fiber : 4g
- Sugars : 22g
- Protein : 7g
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