Strawberry Shortcake with “Whipped cream”

Yields8 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
Ingredients
 Cake Ingredients 1 Tbsp ground flax 1 Tbsp ground chia ½ cup water ¼ cup Le Grand vegan butter ½ cup maple syrup ½ tsp pure vanilla extract 1 ¼ cup almond flour ¾ cup oat flour ½ cup coconut flour ½ tsp baking soda ½ tsp himalayan pink salt 1 pint Local fresh strawberries Whipped Cream Ingredients 1 can (13/14 oz) coconut cream (20% fat is the secret) 2x113 grams Le Grand vanilla yogurt 3 Tbsp maple syrup ½ tsp pure vanilla extract
Instructions
1

1. Preheat oven to 350°F.
2. In a small bowl, mix the ground flax and chia with ½ cup of water. Set aside to thicken.
3. Line a 9-inch round cake pan with a removable bottom with parchment paper and grease the sides with a little vegan butter or coconut oil.
4. Gently melt vegan butter and pour into a medium sized mixing bowl. Add maple syrup, vanilla extract and mix with a wooden spoon/spatula. Whisk in flax/chia egg mixture.
5. Whisk by hand after each addition; almond flour, oat flour, coconut flour, baking soda and salt. Mix until a batter is formed. Pour into pan.
6. Bake for 30 minutes or until the edges are golden brown and a toothpick comes out clean. Allow to cool before removing from pan.

Whipped Cream

1. Place your coconut cream in the fridge the day prior or at the very least the morning of. Only prepare the whipped cream a few hours before serving your cake.
2. Scoop out the “cream” that has risen to the top of the can and reserve the “jus” for a smoothie or freeze for another recipe.
3. Place the coconut cream, vanilla yogurt, maple syrup and vanilla extract in a high speed blender and blend on high speed for 2-3 minutes. Refrigerate for a good 2 hours or until it is firm.

Assembling cake

1. Place cooled cake on a serving platter and generously spread all the whipped cream, topped with seasonal strawberries and flowers!

CategoryCuisine

Ingredients

Ingredients
 Cake Ingredients 1 Tbsp ground flax 1 Tbsp ground chia ½ cup water ¼ cup Le Grand vegan butter ½ cup maple syrup ½ tsp pure vanilla extract 1 ¼ cup almond flour ¾ cup oat flour ½ cup coconut flour ½ tsp baking soda ½ tsp himalayan pink salt 1 pint Local fresh strawberries Whipped Cream Ingredients 1 can (13/14 oz) coconut cream (20% fat is the secret) 2x113 grams Le Grand vanilla yogurt 3 Tbsp maple syrup ½ tsp pure vanilla extract

Directions

Instructions
1

1. Preheat oven to 350°F.
2. In a small bowl, mix the ground flax and chia with ½ cup of water. Set aside to thicken.
3. Line a 9-inch round cake pan with a removable bottom with parchment paper and grease the sides with a little vegan butter or coconut oil.
4. Gently melt vegan butter and pour into a medium sized mixing bowl. Add maple syrup, vanilla extract and mix with a wooden spoon/spatula. Whisk in flax/chia egg mixture.
5. Whisk by hand after each addition; almond flour, oat flour, coconut flour, baking soda and salt. Mix until a batter is formed. Pour into pan.
6. Bake for 30 minutes or until the edges are golden brown and a toothpick comes out clean. Allow to cool before removing from pan.

Whipped Cream

1. Place your coconut cream in the fridge the day prior or at the very least the morning of. Only prepare the whipped cream a few hours before serving your cake.
2. Scoop out the “cream” that has risen to the top of the can and reserve the “jus” for a smoothie or freeze for another recipe.
3. Place the coconut cream, vanilla yogurt, maple syrup and vanilla extract in a high speed blender and blend on high speed for 2-3 minutes. Refrigerate for a good 2 hours or until it is firm.

Assembling cake

1. Place cooled cake on a serving platter and generously spread all the whipped cream, topped with seasonal strawberries and flowers!

Strawberry Shortcake with “Whipped cream”
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