Cakes and cupcakes

Made with maple syrup, heaping quartered strawberries and plant-based cream of choice. 1h 10m, makes 6, 12 ingredients.

Recipe by jenneatsgoood.com

Prep

30 min

Cook

40 min

Total

1h 10m

Makes

6

Ingredients

• 1 cup coconut flour
• 2/3 cup almond flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 eggs
• 1/2 cup maple syrup
• 1 1/3 cups almond milk
• 1 teaspoon vanilla extract
• 2 heaping cups quartered strawberries
• 3 tablespoons coconut sugar
• 2 cups whipped cream, coconut cream, or plant-based cream of choice*

Instructions

Method by jenneatsgoood.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 350F. Line a 9 x 11 baking dish with parchment paper or grease with oil.
2. In a large bowl, whisk to combine the dry ingredients - coconut flour, almond flour, baking soda, baking powder and salt. Set aside.
3. In a medium-sized bowl, whisk together the eggs, maple syrup, almond milk, and vanilla. Pour onto dry ingredients and mix to fully incorporate.
4. Transfer the shortcake mix into the prepared baking dish. Bake until a toothpick comes out clean and the edges begin to brown, 30 to 40 minutes. Cool completely in the pan.
5. Meanwhile, mix the strawberries with the coconut sugar in a large bowl and let sit for at least 15 minutes.
6. Meanwhile, prepare the whipped topping: Remove the top cream layer from the chilled can of coconut cream and discard the liquid. Whip with a mixer on high speed until fluffy.
7. To assemble, spread the coconut cream on top of the cooled shortcake and top with strawberries before serving.