I know what you are making for this summers BBQ’s! These raspberry shortcakes are AMAZING and everyone wont even think they are vegan! I cant wait to serve these and watch the reactions. I used to make the Bisquick Shortcake version of these often but, decided to make these shortcakes from scratch. Homemade is always better! Bisquick the mix itself is vegan but there are a few extra things in there that I don’t think a basic shortcake biscuit needs. My vegan shortcake recipe has just a few simple ingredients!
My daughter is allergic to strawberries so we make a lot of raspberry treats in this house but, you could use this recipe for any type of vegan shortcake or eat the biscuits alone because, there is nothing wrong with that either!
Raspberry Shortcake
Notes
We use a lot of raspberries in our house but, you can of course switch out the raspberries for strawberries to make the classic strawberry shortcake!
Ingredients
- 2 cups flour
- 3 tbl sugar
- 1 tsp salt
- 2 tsp baking powder
- 3 tbl coconut oil
- 1 tsp vanilla
- “Vegan Buttermilk”
- 3/4 cup canned coconut milk
- 1 tbl apple cider vinegar
- Fruit Topping
- 1 pint of Raspberries
- 2 tsp lemon juice
- 1/4 cup sugar
Instructions
- *Mix together raspberries with lemon juice and sugar and set aside.
- * Mix together 3/4 cup coconut milk + 1 tbl apple cider vinegar in a bowl and set aside for 10 mins to make “buttermilk”.
- *Mix together all other ingredients together in large bowl. After “buttermilk” forms bubbles on top mix in with other ingredients to form dough.
- *Line a baking sheet with parchment paper
- * Drop 5 spoonful’s of dough onto cookie sheet. (dont worry about them being perfect)
- *Bake in oven 400 degrees for 15mins
- *Serve with fruit on top and vegan whip cream and enjoy!