To begin making your Vegan Shortcake you will need the following ingredients:
-3 cups whole wheat or spelt flour
-2 cups organic sugar
-2 tsp baking soda
-1 tsp sea salt
-2 cups almond, coconut or rice milk
-1 cup canola oil
-1/4 cup apple-cider vinegar (white is ok too)
-2 TBSP pure vanilla extract
-3 cups fresh berries (sliced strawberries, blueberries, raspberries or blackberries)
-1 13.5 oz can of coconut milk (not lite) I used Thai Kitchen brand
-2/3 cup powdered sugar
To make the cake:
Preheat your oven to 350 degrees. Lightly grease two 9 inch round cake pans and line the bottom with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together your non dairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. DO NOT OVERMIX.
Fill each prepared pan evenly with batter and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool completely before assembling them.
To make the whipped topping:
Chill your can of coconut milk upside down over night. Chill the bowl and whisk of your mixer in the freezer for about 10 minutes. Skim the solidified coconut cream from the chilled can and transfer the solids to your chilled mixing bowl. Do not include any of the coconut water, even if you have to leave behind a little margin o coconut cream (even a little bit of coconut water will harm your results).
Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen. Chill the whipped cream in a covered container in the refrigerator for the next few hours or over night.
**Chloe suggests the colder your utensils and equipment are and the quicker you work, the better your whipped cream will be.**
Once the cakes are completely cooled, run a knife along the inside edge of each pan to loosen, gently unmold the cakes. Peel off the parchment paper. You can choose to layer the cakes or serve them separately like I did. it's up to you. Either way you will layer the whipped cream in the middle and/or on top of the cake, finishing it off with a generous sprinkling of berried in the middle and/or over the top.