Lemon Strawberry Shortcake
8 servings
YIELD
20 minutes
PREP TIME
30 minutes
BAKE TIME
TOTAL TIME
Ingredients
Cake:
-
- 5 eggs
- 1/3 cup Anthony's Coconut Oil, melted
- 1/3 cup Anthony's Coconut Sugar
- 1/3 cup maple syrup
- 1/2 cup lemon juice
- 1/2 cup Anthony's Coconut Flour
- 1 cup Anthony's Brown Rice Flour
- 1/2 cup Anthony's Tapioca Starch
- Pinch salt
- 1/3 teaspoon baking soda Topping:
- 1/2 cup coconut cream
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1-1/2 cups sliced strawberries
Instructions
Cake:
- 1. Preheat the oven to 350° Fahrenheit and grease a 9" round cake pan.
- 2. In a large mixing bowl, mix together the eggs, oil, coconut sugar, maple syrup, and lemon juice.
- 3. Add the coconut flour, brown rice flour, tapioca starch, salt, and baking soda. Mix well.
- 4. Transfer to the prepared baking pan.
- 5. Bake for about 30 minutes.
- 6. Cool.
- 1. In a mixing bowl, whip together the coconut cream, maple syrup, and lemon juice.
- 2. Spread on top of cake.
- 3. Top with strawberries.
LEARN TO MAKE IT
LATEST RECIPES
Vegan Mint Chocolate Ice Cream
This minty fresh vegan ice cream is a naturally colored sweet treat, dotted with cocoa nibs instead of chocolate chips.
Read moreLebanese Rice Pudding (Vegan and Dairy Free)
This fragrant, rich and creamy rice dish is a vegan take on Lebanese rice pudding. Enjoy it for breakfast or dessert!
Read moreCreamy Vegan Chocolate Ice Cream
This delicious vegan chocolate ice cream has a key ingredient to keep it creamy without any dairy—arrowroot flour!
Read moreSunflower and Pumpkin Seed Butter
Allergic to nuts? Blend up this creamy sunflower and pumpkin seed butter instead!
Read more