Recipe: Strawberry Shortcake + Coconut Whipped Cream (Vegan)

I knocked it outta the park with this one. The carnivores love it, too.

tastes even better than it looks

Ingredients

3/4 c coconut milk
1 T apple cider vinegar
1 t vanilla extract, divided
1 c flour
1 scant cup almond flour
2 T cornstarch
3 T sugar, plus a few pinches more for topping
1/2 t sea salt
2 t baking powder
3 T coconut oil, plus a bit more for brushing onto shortbread
1 lb strawberries, hulled and sliced
1 14 oz can full fat coconut milk, refrigerated overnight
3/4 c powdered sugar

scant cup of almond flour

Instructions

  1. Preheat oven to 400°F and lightly grease a baking sheet. Set aside.
  2. In a measuring cup, stir together coconut milk, apple cider vinegar, and 1/2 t vanilla. Let it sit for a few minutes, allowing it to curdle.
  3. Add flour, almond flour, cornstarch, sugar, sea salt, and baking powder to a large mixing bowl and whisk to combine. Add the coconut oil and use a spatula to mash and break it up into the flour mixture.
  4. Add about 3/4 c coconut milk mixture to the dry mixture and stir to combine into a semi-sticky dough. Note that you may not use all of the coconut milk mixture (I used all but 1 T). If mixture looks too dry, add more coconut milk 1 T at a time. If it looks too wet, add more flour 1 T at a time. Err on the side of too wet.
  5. Transfer dough to a well-floured surface and dust the top with a bit flour. Handling dough as little as possible, form it into about a 1″ thick pancake with your hands. Using a well-floured biscuit cutter, cookie cutter, or narrow drinking glass (what I used), cut out circles and transfer them carefully to the baking sheet. Arrange shortcakes so they touch (see photo).
  6. Reform leftover dough as needed until all is used, making about seven shortcakes.
  7. Butter tops of shortcakes with melted coconut oil and sprinkle each with cane sugar.
  8. Bake 15 minutes, until beginning to brown slightly. Increase heat to 450°F and bake for another three minutes. Be careful not to burn.
  9. When done, remove shortcakes from oven and let cool five minutes. Then, separate shortcakes and move to a plate so they can better cool. It’s okay if they’re a bit warm when serving.
  10. While shortcakes are cooling, put a large mixing bowl into the fridge for ten minutes in preparation for the whipped cream.
  11. Being careful not to tip or shake, remove can of coconut milk from the fridge. Scrape out the thickened cream that has risen to the top into the chilled mixing bowl and save the liquid for another recipe.
  12. Beat solidified coconut milk until creamy, about 30 seconds. Add remaining 1/2 t vanilla and powdered sugar and whip until creamy and smooth, about one minute.
  13. To serve, slice shortcakes in half and top with coconut whipped cream and a generous serving of sliced strawberries.

The biscuits (let’s be honest, that’s what they really look like) and refrigerated strawberries will last in airtight containers for a few days, but that whipped cream is a like a fine wine and stays good for a couple weeks.

Serves six normies or three wild dessert eaters.

Bummed Out Bailey Rating: 10/10
Rick-the-Meat-Eater Rating: ?/10 (he’s in NYC, I’m in Texas)

Adapted from Vegan Gluten-Free Strawberry Shortcake and Coconut Whipped Cream.

Related on Bummed Out Baker: 
Strawberries Romaoff (Gluten-Free + Raw + Vegan)
Strawberry Cake
Velvet Cake


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Recipe: Chocolate Chip Cookies

Happy vegan birthday to me!

Ten years ago this January I stopped eating meat. My friend Brennan loaned me her copy of Skinny Bitch and, despite it’s problematic, shame-y language, I was forever changed.

In one day I began eating vegan, stopped smoking, and ditched caffeine. Three days and one gnarly withdrawal headache later, I reunited with my college sweetheart, coffee. But since that first day, cigarettes and meat have been out of my life.

I ate solidly vegan for a year and a half and was glow-y AF. Over the years I added back in cheese, removed cheese, added eggs, added seafood, removed seafood, added cheese, removed eggs, etc. etc. etc. You get the point. My diet has been tweaked according to my needs, but the primarily plant-based aspect has been steadfast.

So, today I celebrate TEN YEARS of plant-based eating with a vegan recipe I’ve been making since the beginning: chocolate chip cookies.

When I lived in my sorority house meat-loving frat stars would come over and house these things and my sisters even created a Facebook fan page called Bailey’s Vegan Cookies. I mean come on, a fan page for ONE recipe. That is a testament. Enjoy!

Ingredients

2 1/2 c whole wheat pastry flour
1/2 T baking soda
1 t sea salt
1 1/2 c cane sugar
1 1/4 c coconut oil
1/4 c cold water
1 T molasses
1/2 T vanilla extract
4-5 oz chocolate chips (I like Enjoy Life)

Optional:
1/2 c chopped walnuts

molasses for color + iron
walnuts for omega-3s

Instructions

  1. Preheat oven to 375°F and line baking sheets with parchment.
  2. Whisk together flour, baking soda, and sea salt in a medium bowl and set aside.
  3. Using a stand or hand mixer, mix sugar and coconut oil on medium until creamy.
  4. Mix in water, molasses, and vanilla until well combined.
  5. With mixer on low, add a third of flour mixture to wet ingredients until almost completely combined. Repeat two more times until flour mixture is fully incorporated, careful not to over-mix.
  6. Fold in chocolate chips and chopped walnuts (if using) until just combined.
  7. Using a spoon or cookie dough scoop, evenly space cookie dough balls on the baking sheets about two inches apart.
  8. Bake for about eight minutes, until the edges are golden brown.*

*Baking times may vary depending on the oven and rack placement. Keep an eye on ’em!

sugar and coconut oil: so fluffy I could die
step four
mountain o cookies

For best results, eat warm ;)

Droooool.

Depending on dough ball size, this recipe yields 30-36 cookies.

Adapted from Skinny Bitch in the Kitch.


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