Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More! by Chloe Coscarelli

Author:Chloe Coscarelli [Coscarelli, Chloe]
Language: eng
Format: azw3, pdf
Publisher: Atria Books
Published: 2013-02-19T05:00:00+00:00

Mixed Berry Shortcake

MAKES TWO 9-INCH ROUND LAYERS.

DOUBLE THE RECIPE FOR FOUR LAYERS.

Sure, you could stick to strawberries, but I like to use an assortment of summer berries from the farmers market in my shortcake. Coconut whipped cream is an excellent substitute for traditional whipped cream because it is much lighter and more flavorful.

Make-Ahead Tip:

Cake layers can be made in advance and frozen, unfrosted, for up to 1 month. Coconut Whipped Cream can be made the day before and stored in the refrigerator. Thaw cakes and assemble before serving.

CAKE

3 cups all-purpose flour25

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

2 cups soy, almond, or rice milk

1 cup canola oil

1/4 cup white or apple-cider vinegar

2 tablespoons pure vanilla extract

TOPPING

3 cups fresh berries (sliced strawberries, blueberries, raspberries, or blackberries)

Coconut Whipped Cream

To make the cake: Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.

Fill each prepared cake pan evenly with batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out dry with a few crumbs clinging to it. Rotate the cakes halfway through baking time. Let the cakes cool completely before assembly.

To assemble the cake: Once the cakes are completely cooled, run a knife around the inside edge of each cake pan to loosen, and gently unmold the cake. Peel off the parchment paper and slice the dome off the top of each cake for even assembly, if desired. Place one cake on a serving plate or cardboard cake circle. Spread a layer of Coconut Whipped Cream on top of the cake. Arrange half the berries on top of the whipped cream. Place the second cake on top of the first and spread a layer of whipped cream on top. Arrange remaining berries on top of the cake and serve.

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