Eat the Love is always an endless inspiration. When I saw this recipe for a tropical shortcake with fruit, I knew right away that a vegan version was in order. These shortcakes are perfect, well balanced flavor and the perfect crumb. They freeze very well too.
To make these shortcakes, simply take a peek at Eat the Love (link above) and make the recipe as directed but using these vegan edits:
Replace dairy milk with equal parts almond milk ( I like unsweetened So Delicious Almond Plus)
Replace butter with equal parts Earth Balance buttery spread or coconut spread.
Reduce salt to ¼ tsp or just a pinch
Wait for your shortcakes to cool completely before smothering with cream. Mine is melting a bit in the picture because I couldn’t wait. 😉
For the whipped cream, used coconut whipped cream. If you don’t know how to make it, it’s very easy (you’ll need a standing mixer or hand mixer though to get it fluffly). Refrigerate a can of full fat coconut milk overnight. Remove the can from the fridge and scoop off the fat/thick cream that has formed at the top of the can, reserving the water for another use (like a smoothie). Add your sweetener of choice to taste—powdered sugar and maple syrup both work great. Add a small, very small, touch of salt (no more than 1/4 tsp) and a bit of vanilla, splash of extract or half a scraped bean. I like the look that a vanilla bean provides, but you can achieve the same effect with vanilla paste or this really great vanilla powder from Maui Preserved.