This week I had the amazing opportunity to bake virtually with Tulane University’s Assistant Director Jorge Nunez, so my thanks go out to him for this recipe. It was part of Tulane’s self care series they were having, which I thought was awesome. It was nice to relax for a couple hours after some long days working on college essays. Of course I veganized the recipe, but the shortcakes came out super crunchy on the outside, tender and flaky on the inside, and full of flavor. In this case I added extra baking powder and soda to give them the extra life vegan goods need, added vinegar to create a heavy cream affect, replaced sour cream with vegan yogurt (which is what I had on hand), and added a tablespoon of coconut oil to thicken the almond milk. Super quick and easy, and I highly recommend!
2 c flour
2 tsp baking powder
1/2 tsp baking soda
4 tbsp sugar
1 1/2 tsp salt
zest of 1 lemon
1/2 c cold coconut oil/vegan butter
3/4 c plain vegan yogurt (I used vanilla soy)
1/3 c almond milk
1 tbsp soft coconut oil
1 tsp apple cider vinegar
Preheat the oven to 400 and line a baking sheet with parchment or a silicon mat. Mix almond milk, vegan yogurt, soft coconut oil, and apple cider vinegar until combined. Mix flour, baking powder, baking soda, sugar, salt, and lemon zest. Add cold butter to dry mix and cut into mixture. As the pieces get more manageable, you can use your hands to break them down into pea sizes. Make a well in the center and pour in the wet ingredients. Stir with a spoon/spatula until JUST combined. Knead once or twice so it comes together, then leave it. Press into a 6×6 square, and cut into four equal parts. Stack the four sections on top of each other, then squish back down into 7×5 rectangle. Cut the dough into 6 even squares and place in a ziplock bag. Place in freezer for 10 minutes. Sprinkle with sugar and place in oven for 20-25 minutes until crisp and browned. Let cool for 15 minutes (resist the temptation). Open one up and add a layer of peaches, a layer of whipped cream, and another layer of peaches. Repeat for the amount of people you have, and serve!!
1 1/2 lb peaches chopped
2 tbsp lemon juice
3 tbsp sugar (maple syrup works too)
Combine the ingredients in a bowl, so the peaches are thoroughly coated. Set aside to get syrupy.
1 can full fat coconut milk chilled
1 tsp vanilla
3 tbsp sugar
Only add the thickest part of the cream in the coconut milk can. It should be pretty solid. Add vanilla and sugar, and whip by hand/ with an electric mixture until fluffy. Serve immediately.
Tips/Things I Would Change:
- I froze my coconut oil for about 20 mins before using
- Make sure you make the whipped cream right before serving, it doesn’t hold well long term
- You can use strawberries or blackberries to replace the peaches
- I accidentally used sweetened yogurt and kept the sugar amount the same, but they were still really good and I actually liked the flavor it added
- The dough holds well in the fridge for a while once prepared, so feel free to make the dough ahead
- Actually let them cool if you want to make real shortcakes, because they will fall apart when you try to open them if you don’t
- Use any leftover peaches as a fruit bruschetta replacement in my Waffled Summer Fruit Bruschetta Pitas!