Ingredients
Scale
- 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
- Raspberries
Instructions
- Preheat oven to 350F. Lightly grease a non stick 8x8 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
Notes
For a plain vanilla shortcake, omit lemon zest and basil and add an extra teaspoon of vanilla extract
- Prep Time: 15 mins
- Cook Time: 30 mins