Double Chocolate Shortcake (Vegan)
Sweet, flaky 1-bowl Chocolate Shortcakes made in just 30 minutes and 1 bowl! Simple, quick, and studded with gooey dark chocolate.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 3/4 cup unsweetened plain almond milk
- 1 Tbsp lemon juice
- 2 cups unbleached all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 pinch sea salt
- 1/4 cup cocoa powder
- 3 Tbsp super-fine sugar ((such as coconut or cane sugar blitzed into powder in a spice mill))
- 5 Tbsp semi firm coconut oil or cold vegan butter ((plus more for topping))
- 1/4 cup dairy-free dark chocolate chips
- Coconut Whipped Cream
- Fresh Strawberries
Steps
-
Preheat oven to 450 degrees F (232 C) and measure out almond milk and add lemon juice (which will act as buttermilk).
-
Mix dry ingredients together in a large bowl.
-
Add semi-firm coconut oil (if runny, chill in the freezer for about 10 minutes - it shouldn't be rock hard, but rather scoopable.) or cold butter and use fingers or a pastry cutter to combine until small pieces remain and it looks like sand.
-
Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be slightly sticky but not wet. Add chocolate chips and stir once more to just incorporate.
-
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
-
Form into a 1-inch thick disc, handling as little as possible, flouring hands as needed.
-
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist.
-
Repeat and place shortcakes on a bare baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more – you should have 6-7 (amount as original recipe is written // adjust if altering batch size).
-
Brush the tops with a bit more melted coconut oil and gently press a small divot in the center using your thumb. This will help them rise evenly so the middle won’t form a dome.
-
Bake at 450 degree for 10-15 minutes or until fluffy and the tops are firm and the middle no longer appears doughy.
-
Let cool slightly (for 5 minutes or so), then serve warm with coconut whipped cream and fresh berries. Dust with additional cocoa powder for extra garnish.
-
Let remaining shortcakes cool completely before storing in an airtight container or bag at room temperature (though best when fresh).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (33% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| unsweetened plain almond milk | 0.75 cup | - | - |
| lemon juice | 1 tbsp | - | - |
| unbleached all-purpose flour | 2 cups | - | - |
| baking powder | 1 tbsp | Rp 8.000/100g | Rp 1.200 |
| baking soda | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| pinch sea salt | 1 | - | - |
| cocoa powder | 0.25 cup | Rp 8.000/100g | Rp 4.740 |
| super-fine sugar | 3 tbsp | - | - |
| semi firm coconut oil or cold vegan butter | 5 tbsp | - | - |
| dairy-free dark chocolate chips | 0.25 cup | Rp 5.000/100ml | Rp 2.963 |
| Coconut Whipped Cream | - | - | - |
| Fresh Strawberries | - | - | - |
*Estimated market prices, may vary by region
Loading comments...