Vegan Strawberry Shortcake

Soft, sweet cakes topped with light whipped cream and fresh strawberries. This vegan strawberry shortcake is a healthy twist on a classic, summer dessert! Gluten free and naturally sweetened.

Shortcakes:
2 c whole grain rolled oats, ground into flour
1/2 c coconut flour
2 flax eggs – 2 tbsp ground flaxseed in a small bowl with 6 tbsp water, set in the fridge for 15 minutes prior to mixing into batter
1 c date paste – I use about 16 medjool dates blended with 1 c hot water, then measure out 1 c paste
1 1/2 c almond milk
2 tsp vanilla extract
Toppings:
Fresh strawberries
Coconut whipped cream or coconut milk

View the full recipe at Beaming Banana →