Vegan Strawberry Shortcakes (Oil Free)

Fresh strawberries are so delicious in the summer. When I go to the local farmers market, I always look for the ripest strawberries. I have also taken my grandkids to pick strawberries and they eat as many as they pick. These strawberries are so sweet. Making vegan strawberry shortcakes (oil free) is easy to do and tastes delicious. You can subsitute plain almond yogurt instead of soy yogurt but, I don’t use coconut yogurt as the fat content is too high for me.

Be careful when measuring the whole wheat flour that you do not use too much because it will make your shortcakes on the dry side. I make this dessert year round since it is something that everyone will love. Use silicone cookingware as once food is cooked it will not stick to the pan and never ever use oil when cooking, since it will add extra fat and calories that you do not need. Another favorite dessert is my https://susansveganjourney.com/vegan-pie-cherry-granola-bars/

Get Ingredients:

• 1/2 cup oat milk or any non dairy milk
• 1/2 cup applesauce
• 1/2 cup plain soy or almond milk yogurt
• 1/4 cup aquafaba (chickpea liquid)
• 1 tsp vanilla extract
• 1 1/2 cup whole wheat flour
• 1 Tbsp baking powder
• 1 container strawberries

Let’s Get Cooking Vegan Strawberry Shortcakes (Oil Free)

Preheat oven to 350F. Add all wet ingredients including 1/2 cup oat milk, 1/2 cup applesauce, 1/2 cup of yogurt, one teaspoon vanilla extract, and 1/4 cup of aquafaba. Stir all wet ingredients. Next, add dry ingredients including 1 1/2 cup whole wheat flour and one tablespoon baking powder. Mix well.

Use a silicon cupcake pan (here is one on Amazon – https://a.co/d/3qoxN5q ) or make into biscuits on a silicon baking sheet. For cupcake pan fill to top with batter. That should make 12 cupcakes or 10 to 12 shortcakes depending on size.

Bake for 20 minutes, check with a toothpick, if it doesn’t come out clean bake an additional 5 minutes.

Cool for 10 minutes and the shortcakes should pop right out.

Slice strawberries and slightly mash with a fork. This will release some sweetness.

Slice cooled shortcake muffins and cover with sliced strawberries.

Susan Jordan

Vegan Strawberry Shortcake (Oil Free)

Strawberry Shortcakes are a perfect summer dessert. These are oil free. Use cupcake pans to make the perfect shortcake.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1/2 cup oat milk or any non dairy milk
• 1/2 cup applesauce
• 1/2 cup plain soy yogurt
• 1/4 cup aquafaba (chickpea liquid)
• 1 tsp vanilla Extract
• 1 1/2 cup whole wheat flour
• 1 Tbsp baking powder
• 1 container strawberries

Equipment

• 1 mixing bowl
• 1 silicon cupcake pan

Method

 

1. Add all wet ingredients: oat milk, applesauce, yogurt, vanilla extract, and aquafaba. Mix well.
2. Add to wet mixture: whole wheat flour and baking powder. Mix well.
3. Preheat oven to 350 F.
4. Use a silicon cupcake pan. Fill to top. Should make 12 cupcakes/shortcakes.
5. Bake for 20 minutes, check with a toothpick, if it doesn't come out clean bake an additional 5 minutes.
6. Cool for 10 minutes and shortcakes should pop right out.
7. Slice strawberries and slightly mash with a fork. This will release some sweetness.
8. Slice cooled shortcake and cover with sliced strawberries.
9. Enjoy!