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Almond Shortcake & Coconut Whipped Cream (GF + Vegan)

A Fall take on the classic Strawberry Shortcake. Layers of warm cinnamon apples, cool Coconut Whipped Cream, and perfectly doughy Almond Shortcake make this impressive-looking but simple recipe a new Fall classic.


For the Almond Shortcake:

- 2 C almond flour

- 1/4 C coconut oil, melted

- 1/4 C maple syrup, room temp

- 2 tsp vanilla extract

- 1 tsp apple cider vinegar

- 1/4 tsp salt

- 1/2 tsp baking soda

For the Coconut Whipped Cream:

- 1 can full fat coconut milk, chilled overnight*

- 1 tbsp maple syrup

- 1 tsp cinnamon

- 1/2 tsp vanilla

For the Cinnamon Apples:

- 1 apple, diced

- 1/2 tbsp coconut oil

- dash of cinnamon


- preheat oven to 350F

- mix all Shortcake ingredients in a bowl

- drop spoonfuls on a baking sheet, forming into cookie shapes (they will not change shape much with baking), you may need to wet hands slightly to keep from sticking to the dough

- bake for 12-14 minutes until the edges are firm

- while cookies are baking, scoop the cream from the top of the coconut milk can (it is distinct from the watery portion at the bottom of the can) and whisk in a bowl with the maple syrup, cinnamon, and vanilla

- sauté diced apples in the coconut oil and cinnamon over medium heat for a few minutes until tender

- once cooled, layer the shortcake with whipped cream and apples

*chill for at least a few hours in the fridge, this makes it easier to scoop out the cream portion since it is all at the top of the can and tastes great with the warm cinnamon apples. Alternately, you can stick the assembled Coconut Whipped Cream in the fridge after you mix it up so it's chilled by the time you serve it.


Xx, Kara

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