Mixed Berry Shortcake from “Chloe’s Vegan Desserts”

My parents just had their 32nd anniversary! Since my kitchen was unpacked I had them over for dinner and made my Green Chili Enchiladas and Borracho Beans for them, since it’s an all around pleaser, as well as this delicious cake from Chloe Coscarelli’s “Chloe’s Vegan Desserts” cookbook.

 

Mixed Berry Shortcake - 3

I made this cake when I first got the book a few years ago, and haven’t forgotten about it. I don’t know why it’s taken me so long to make it again! It’s so light, and not too sweet, and just a great summer cake. The last time I made it I almost didn’t want to share. James woke up the next morning wanting the cake and ended up eating it for breakfast.

Anyway, when I said I was going to make it again I had a few people that kept me to my word and checked almost everyday, “You’re making the cake?” “Yes!” For Sunday right? “Yep.” “There’s going to be enough?” “Let’s hope so.”

So I wanted to make sure everyone heard about this cake and has the recipe to add to their list because it’s one you will want to keep.

Mixed Berry Shortcake - 1

Mixed Berry Shortcake - Chloe's Vegan Desserts

  • Servings: Makes 2 9-inch round layers
  • Print

Ingredients

  • 3 cups all-purpose flour
  • 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
  • 3 cups fresh berries (sliced strawberries, blueberries, raspberries, or blackberries)
  • Coconut Whipped Cream (Makes about 1 1/2 cups): 1 (13.5 oz) can of coconut milk (not lite), 2/3 cup powdered sugar *Make sure the can has been in the fridge so that the coconut cream will separate from the water and is cold. I usually have mine in the fridge at least 2-4 hours before I use it. Overnight is best.

Directions

  1. To Make the Cake:
  2. 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 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 cook completely before assembly.

  3. To Make the Coconut Whipped Cream:
  4. Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut bream from the chilled coconut milk and transfer the solids to the bowl of the stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).

    Add the powdered sugar and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Chill chipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.

  5. To Assemble the Cake:
  6. 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. 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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