Mocha Strawberry Shortcake with Cocoa Drizzle
A luscious vegan mocha strawberry shortcake layered with fluffy cake, fresh berries, and a decadent cocoa drizzle.
Ingredients
Shortcake:
- 1½ cups all-purpose flour
- ½ cup coconut sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup melted coconut oil
- ¾ cup unsweetened almond milk
- 1 tsp apple cider vinegar
Mocha Layer:
- 1 cup vegan whipped cream
- 2 tbsp espresso powder
- 2 tbsp powdered sugar
Strawberry Layer:
- 1½ cups sliced strawberries
- 2 tbsp maple syrup
- 1 tsp lemon juice
Cocoa Drizzle:
- 3 tbsp cocoa powder
- 2 tbsp maple syrup
- 1 tbsp almond milk
Instructions
- Preheat oven to 375°F (190°C).
- Mix dry shortcake ingredients in a bowl.
- Whisk wet ingredients separately, combine, then fold into dry mix.
- Pour batter into baking tray, bake 25–30 minutes. Cool completely.
- Whip vegan cream with espresso powder and sugar until fluffy.
- Toss strawberries with maple syrup and lemon juice.
- Layer shortcake, strawberries, and mocha cream.
- Whisk cocoa, syrup, and almond milk for drizzle; pour over top.
Notes
Nutritional Values (Per Serving)
Calories: 280Total Fat: 15g
Saturated Fat: 10g
Carbohydrates: 30g
Fiber: 3g
Protein: 3g
Vitamins & Minerals (Per Serving)
Calcium: 10%Iron: 12%
Vitamin C: 18%
Magnesium: 8%
Vitamin B6: 7%
Additional Tips
- Chill the shortcake before assembling for easier slicing.
- Use freshly brewed espresso for a more robust mocha flavor.
- Add a pinch of cinnamon to the cocoa drizzle for warmth.
- Swap strawberries for raspberries if you want to mix things up.
- Always taste the drizzle; adjust sweetness to your sass level.