It is the week of desserts! And as we said last week, we excitedly got our hands on a copy of Susan O’Brien’s Gluten-Free Vegan Comfort Food cookbook. We all grew up with our favorite comfort food staple, and many had to give it up when they went vegan and gluten free.
We were delighted to come across this recipe for vegan and gluten free strawberry shortcake — yum! Paired with the vegan, gluten free coconut whipped cream we posted yesterday, we think this is an excellent warm weather dessert. Serve it with a delicious sangria or some tangy lemonade!
Vegan, Gluten Free Strawberry Shortcake
- 1 cup brown rice flour
- 1 cup sorghum flour
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 1 teaspoon guar gum
- 1/3 cup extra virgin coconut oil
- 1 cup So Delicious coconut milk
- 2 tablespoons plus 1 to 2 teaspoons organic maple syrup, doubling the syrup if you like a sweeter cake.
- 2 pints fresh, organic strawberries
- Coconut whipped cream
- Mint leaves (optional)
Preheat oven to 425ºF. Lightly spray a 9-inch pie dish with canola oil.
Place all dry ingredients (flours, baking powder, sea salt and guar gum) in a large bowl and cut in the coconut oil until well combined. In a small bow, combine the coconut milk and 2 tablespoons maple syrup and add the dry ingredients. Scoop the batter into the prepared pie dish and spread until evenly distributed. Bake for about 15 minutes, or until a toothpick or knife inserted in the center comes out clean. Cool on a wire rack.
Clean the strawberries, slice them and place them in a bowl and drizzle 1 to 2 teaspoons maple syrup over the top. Cover and place in the refrigerator until ready to eat.
To serve, cut a wedge of the shortcake and slice it in half lengthwise. Place one slice of shortbread on a serving dish and dollop some of the whipped topping over the top. Spoon a generous heaping strawberries on top of the whipped topping, then top with the other half of the shortbread and add another heaping of the whipped topping. Optional: garnish with mint leaves.