I have always loved strawberry shortcake and this Grain-free, Vegan Chocolate Strawberry shortcake is such a unique twist on a classic dish. I personally love the shortcake that is more a sweet biscuit than a pound cake.
This chocolate shortcake is based off of my classic grain-free biscuit recipe. I changed it up a bit to make it sweeter and….chocolate. I really love how this dessert turned out. It is such a fun combination of light and fruity but also decadent.
Strawberry season is upon us here in Tennessee and I am feeling the need to put them in just about everything.
Since I don’t eat a lot of dairy I made the whipped cream out of coconut cream. It is such a great option for those who can’t have heavy whipping cream.
The other great part about this dessert is that it can all be made ahead of time and assembled before eating. Perfect for entertaining and perhaps soaking up the tequila since it is Cinco de Mayo.
Get out to the Farmers Market this weekend and whip up a batch of this chocolate strawberry shortcake. You won’t regret it.
- 1 lb strawberries, sliced
- 1 Tbsp coconut sugar
- 1 tsp vanilla extract
- 1 Tbsp ground flax
- 3 Tbsp water
- 2 cups Paleo Baking Flour
- ½ cup cocoa powder
- ½ tsp baking soda
- ½ tsp sea salt
- 6 Tbsp palm shortening
- ½ cup coconut milk (I used canned, lite)
- 2 tsp apple cider vinegar
- 3 Tbsp maple syrup
- ½ cup mini chocolate chips
- 1 can full-fat coconut milk, cold (see notes)
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- Slice the strawberries and add them to a large bowl with coconut sugar and vanilla extract. Set aside and let sit for a minimum of 30 minutes.
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Add the ground flax and water to a small bowl and mix. Place in the refrigerator while you prepare the rest.
- Add the flour, cocoa powder, baking soda and sea salt to a large bowl and whisk together.
- Add the palm shortening and use a fork or your hands to mix until it resembles coarse meal.
- Add the flax egg, coconut milk, apple cider vinegar and maple syrup. Use a wooden spoon to mix thoroughly. Add the chocolate chips and mix.
- Spread some cocoa powder down on a clean surface and place the shortcake dough in the middle. Use your hands to roll out the dough into about a 2-inch thick circle.
- Use a biscuit cutter or juice glass to cut out the biscuits and then place on the baking sheet.
- Bake for 20 minutes and then remove from the oven and let cool completely.
- Scoop the cold coconut cream off the top of the can and place in a large bowl or stand mixer. Add the maple and vanilla and beat until mixture is fluffy.
- Slice the chocolate shortcake in half and top with sliced strawberries and coconut whipped cream. Serve immediately
- The coconut cream needs to be cold. Place in the refrigerator over night or for 10-12 hours. You will only want to use the hard cream on top for the whipped cream.