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Light Fluffy Vegan Gluten-Free Strawberry Shortcake

vegan gluten-free strawberry shortcake - featured image
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A light, fluffy, vegan, and gluten-free strawberry shortcake that is easy to make and perfect for any occasion. This dessert features an airy cake made with aquafaba, fresh strawberries, and whipped coconut cream.

Ingredients

Scale
  • 1 ½ cups (180g) gluten-free all-purpose flour blend (Bob’s Red Mill recommended)
  • 2 tsp gluten-free baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ⅓ cup (67g) organic cane sugar
  • ½ cup (120ml) unsweetened almond milk or any plant-based milk
  • ¼ cup (60ml) melted coconut oil
  • 1 tsp vanilla bean paste or pure vanilla extract
  • ¼ cup (60ml) aquafaba (liquid from canned chickpeas, whipped into soft peaks)
  • 2 cups (300g) fresh strawberries, hulled and sliced (frozen berries can be used, thawed and drained)
  • 2 tbsp organic cane sugar (for macerating strawberries)
  • 1 can (400ml) full-fat coconut milk, chilled overnight
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prep the strawberries by combining sliced strawberries with 2 tablespoons of sugar in a bowl. Stir gently and set aside for at least 10 minutes to macerate.
  2. Drain the liquid from a can of chickpeas into a clean bowl. Using an electric mixer, whip the aquafaba on high speed until soft peaks form, about 10-15 minutes.
  3. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and sugar until combined.
  4. In a separate bowl, mix almond milk, melted coconut oil, and vanilla bean paste.
  5. Pour the wet ingredients into the dry mix and gently fold to combine. Avoid overmixing. Carefully fold in the whipped aquafaba using a spatula to preserve airiness.
  6. Pour the batter into a prepared 8-inch round cake pan lined with parchment paper, smoothing the top.
  7. Bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean and the cake is golden and springs back lightly when pressed.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. Open the chilled coconut milk can and scoop out the solid cream into a bowl, leaving the liquid behind.
  10. Using a mixer, whip the coconut cream with powdered sugar and vanilla extract until light and fluffy.
  11. Slice the cooled cake horizontally into two layers or cut into squares for individual servings.
  12. Spread a generous layer of whipped coconut cream on the bottom layer, spoon macerated strawberries over it, then place the top layer.
  13. Finish with more coconut cream and strawberries on top.

Notes

Use chilled aquafaba and a clean, grease-free bowl for best whipping results. Avoid overmixing the batter after adding aquafaba to keep it fluffy. Chill coconut milk overnight for best whipped cream texture. Store components separately if preparing ahead to avoid sogginess. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: vegan, gluten-free, strawberry shortcake, dessert, dairy-free, egg-free, plant-based, aquafaba, coconut cream

Find it online: https://milaspoon.com/light-fluffy-vegan-gluten-free-strawberry-shortcake-recipe-easy-perfect-dessert/