Kids say the darndest things. We all know it. We’ve all experienced it. And I don’t know about you, but I’m always fascinated by it. By the thought process that leads to the words.
Last week, after a couple of rough days struggling with really bad allergies and suffering from major anxiety about the upcoming standardized tests, my 9 year old looked at me and said: ” I like taking to you because you always know how to make me feel calm. That’s because of what you do, because as a personal trainer, you have to make your clients feel calm and relaxed”. “Yes, that might be part of it” I said. ” But that’s really a mom thing. Moms just know how to make their kids feel better. It’s our job”. And he just stared at me with a somewhat confused look, without saying a word.
So I just left it at, knowing that someday, when he has kids of his own, he’ll fully understand what I was trying to say.
While we’re on the subject of moms and maternal instinct…we would like to dedicate this post to the most amazing one out there, ours of course! The inspiration for this vegan raspberry shortcake comes from one of her favorite desserts, berries and whipped cream. Simple, sweet and elegant, just like her.
To all the beautiful moms out there, happy Mother’s Day! May you be appreciated and celebrated every minute of every day of the year 🙂
- For the cake:
- 1 cup self rising flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 4 basil leaves, minced
- Zest of half a lemon
- Pinch of salt
- 1 cup unsweetened coconut milk beverage, lukewarm (here we used So Delicious )
- 2 tbsp coconut oil, melted
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 1 1/2 tsp natural vanilla extract
- For the filling:
- 2/3 cup vegan whipped topping, slightly thawed ( we use So Delicious CocoWhip)
- 1/4 to 1/2 cup fresh raspberries
- For garnish (optional)
- Chocolate sauce (we make ours by just melting about 1/4 cup of vegan chocolate chips with 2 tablespoons non dairy milk)
- A dollop of vegan whipped topping
- Preheat oven to 350F. Lightly grease a non stick 8×8 baking pan
- In a large bowl, combine flour, sugar, baking powder, lemon zest, basil and salt
- In a small bowl, combine lukewarm coconut milk beverage, melted coconut oil, vinegar, lemon juice and vanilla. Mix well and slowly pour into flour mixture. Mix until just combined (do not overmix!)
- Pour batter into baking pan and bake at 350F for 25-30 minutes. Let the cake cool completely
- To assemble the shortcakes, cut out 4 circles using a glass or a round cookie cutter (you will use 2 per shortcake)
- Gently fold raspberries into partially thawed whipped topping. Spoon half of the mixture on one of the cake rounds and top with another one. Repeat the process with the remaining cake and filling.
- Garnish with a dollop of whipped topping, a couple of raspberries and drizzle chocolate on top (optional)
- Assemble right before serving
For a plain vanilla shortcake, omit lemon zest and basil and add an extra teaspoon of vanilla extract