This is based on “Emily’s Mom’s Strawberry Shortcake” and tastes every bit as good. You can also use soy milk or even water instead of the coconut milk, but the cake won’t rise as high.
- 2 c. flour
- 2 Tbsp. sugar
- 3 tsp. baking powder
- ½ tsp. salt
- ½ c. margarine
- 1 “egg” of Ener-C egg replacer (1 ½ tsp. egg replacer, 2 Tbsp. water)
- 1 can or about 3/4 c. coconut milk (not the “lite” version)
- strawberries and sugar
- vegan whipped cream (see options below)
1) One or two days before eating, slice the strawberries and mix them with sugar in a container. Monitor the amount of juice produced after several hours, and keep adding sugar and mixing until you get a sufficient amount of juice.
2) Mix the egg replacer and water with a whisk. Let it sit to hydrate.
3) Combine the flour, sugar, baking powder, and salt.
4) Cut the margarine into the dry mix with a pastry cutter until it looks like course crumbs. (If you don’t have a pastry cutter, let the margarine soften a little and use a fork.)
5) Combine the “egg” and coconut milk and add to the mix, stirring just enough to moisten.
6) Spread the dough in a greased 8-inch round pan or muffin cups. (You can also use wax paper underneath.)
7) Bake at 450 degrees for 15-18 minutes, or longer if needed; the top should be starting to brown.
8) Cool and remove from pan. Serve with juicy strawberries and vegan whipped cream (see below).
Vegan Whipped Cream
You can buy a can of vegan whipped cream or save some of the coconut fluff from the coconut milk to use as whipped cream. You can use aquafaba (I haven’t tried it yet!). Or, try this vegan whipped cream from ex-Weaver Street employee Mary:
Put 1 cup of soy milk in a blender. Turn it on high and add ¼ cup vegetable oil. Keep the blender on and drizzle in another ¼ cup vegetable oil. (Drizzle! Patience is key.) As the oil goes in, the mixture should start to stiffen (well, somewhat). Add 1 tsp vanilla and 1 Tbsp maple syrup at the end.