Strawberry Shortcake Cups

Name: Strawberry Shortcake Cups
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/3 cup vegetable oil; 2/3 cup almond milk; 1 teaspoon vanilla extract; 1 pound strawberries; 1 can coconut milk; 2 tablespoons maple syrup

Light, fluffy vegan cake layered with coconut cream and fresh strawberries.

40 min · Comfortable · 320 cal · 6g protein · $2.10/serving · American

Vegan Comfort Food

40minutes

4servings

320calories

6gprotein

$2.10per serving

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Ingredients (serves 4)

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup vegetable oil
2/3 cup almond milk
1 teaspoon vanilla extract
1 pound strawberries
1 can coconut milk
2 tablespoons maple syrup

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Instructions

1
Preheat oven to 350 degrees F and line a cupcake tin with 4 liners.
2
Whisk flour, sugar, baking powder, and salt together.
3
Mix oil, almond milk, and vanilla, then fold into dry ingredients until just combined.
4
Divide batter among liners and bake for 18-20 minutes until a toothpick comes out clean.
5
Cool completely while slicing strawberries.
6
Refrigerate coconut milk for 30 minutes, scoop solid layer into a bowl, whip with maple syrup until fluffy.
7
Layer cake, coconut cream, and strawberries in cups.