Save yourself from high calorie sweets this Memorial Day weekend without feeling deprived by opting instead for gluten free and vegan desserts! As a part of our vegan and gluten free Memorial Day weekend menu, we’ve created a vegan strawberry shortcake with gluten free tea scones that’s low-cal and so tasty. Note: this patriotic, red, white, and blue dessert will also go over well with company for July 4th parties!
This is one of our foolproof gluten free, vegan desserts that will have your guests feeling like they are in heaven — without any guilt. Get inspiration on how to set the table as well as serve a complete vegan menu for Memorial Day.
Below, we’ve included the recipe for strawberry shortcake — one of our favorite vegan desserts — including gluten free tea scones and how-to steps. This vegan, gluten-free dessert is easy to make and can even be prepared the night before, as you can put together the shortcake and cream filling ahead of time (see steps 1-11 below). On the day of, simply assemble the shortcakes when you are ready to serve (see steps 12-13 below). Let us know how it goes by leaving a comment below. Enjoy!
Strawberry Shortcake w/ Gluten Free Tea Scones
- 1/2 cup unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 3 cups oat flour
- 2 tablespoons baking powder
- 9 packets of stevia
- 1/2 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/3 cup almond butter
- 1 package extra firm silken tofu, drained
- 1/2 cup cashews, soaked overnight and drained
- 1/2 cup 100% pure maple syrup/ 1/4 cup 100% maple syrup
- 2 tablespoons lemon juice / 2 tablespoons lemon juice
- pinch of salt
- 1 vanilla bean
- 1 pound strawberries, trimmed and cut into 1/4 inch slices
1. Soak cashews overnight in water
2. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
3. In a glass measuring cup, whisk together almond milk, apple cider vinegar. Set aside for a few minutes until it curdles slightly and then add the vanilla extract.
4. In a medium bowl, sift together the oat flour, baking powder, Stevia, and salt.
5. In a small bowl, mix together applesauce and almond butter with a fork. Use the fork to cut the applesauce mixture into the flour mixture, until crumbly. Add in the milk mixture and stir until just moistened. Do not over mix. Tip: The mixture will not be that moist.
6. Use an ice cream scoop to scoop the scones out onto the baking sheet. For a bigger scone, use a bigger scoop.Bake for 20 to 24 minutes, or until a knife inserted through the center comes out clean.
7. Allow scones to cool on baking sheet for a few minutes before transferring to a cooling rack to cool completely.
8. Store in a cool dry place until you are ready to assemble the strawberry shortcakes.
9. Combine the tofu, cashews, maple syrup, lemon juice, and salt in a blender. Puree until smooth.
10. Slice the vanilla bean in half lengthwise from end to end with a sharp knife and scrape the seeds into the blender. Blend again until smooth. Tip: The mixture will not be thick at this point.
11. Transfer the mixture to a bowl and cover with plastic wrap. Chill for several hours or overnight in the refrigerator or until firm. Tip: If you can prepare this one day in advance, the vanilla bean whip will have the maximum time to become firm.
12. Stir together the strawberries, 1/2 cup maple syrup, 2 tablespoons lemon juice, and a pinch of salt in a large bowl and let sit for 30 minutes.
13. Assemble the shortcakes: slice the top off and add a dollop of cream with a few strawberry slices, then place the top back on top. Place strawberries and blueberries on the plate to decorate.