Double Chocolate Shortcake (Vegan)

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Stack of our flaky vegan Double Chocolate Shortcakes with coconut whipped cream and fresh berries

An ode to the chocolate shortcake.

Studded with dark chocolate
Begging to be topped with coconut whipped cream and fresh fruit

This is my kind of dessert.

Using a pastry cutter to cut coconut oil into dry ingredients

This recipe was inspired by my Best Damn Vegan Biscuits. I’ve been wondering for a while now whether a sweet, chocolate version would work as a shortcake.

Verdict? It totally does.

Bowl of Vegan Chocolate Shortcake batter with dark chocolate chips

These shortcakes are quick and easy, requiring just 30 minutes and 1 bowl to prepare. They’re also butter-free thanks to coconut oil and naturally sweetened with coconut sugar!

If you’ve never had a shortcake before, it’s essentially a subtly sweet, flaky biscuit/cake hybrid that’s typically served with whipped cream and strawberries – the perfect casual dessert.

I’m absolutely smitten with this chocolate version. Though I haven’t tried a vanilla flavor yet, I’m sure that would work well, too!

Vegan chocolate shortcakes on a baking sheet
Easy-to-make vegan Chocolate Shortcakes filled with coconut whip, fresh strawberries, and fresh blueberries

These shortcakes are the real deal. They’re

& Satisfying

I’ve primarily enjoyed shortcakes at room temperature, but I think these are best warm since the chocolaty is still gooey.

If you give this recipe a try, let us know what you think by leaving a comment and rating it! And don’t forget to snap a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!

Flaky Chocolate Shortcakes with coconut whip and fresh berries for a delicious vegan dessert
Baking sheet filled with Vegan Chocolate Shortcakes with dark chocolate chips for an effortless dessert

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.
Author Minimalist Baker
Baking sheet of Vegan Double Chocolate Shortcakes stuffed with coconut whip and fresh berries
4.91 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 (shortcakes)
Course Dessert
Cuisine Vegan
Freezer Friendly No
Does it keep? 3-4 Days



  • 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



  • 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).



*Adapted/inspired by my Best Damn Vegan Biscuits.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 shortcakes Calories: 338 Carbohydrates: 45 g Protein: 5.8 g Fat: 15 g Saturated Fat: 12 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Fiber: 2.7 g Sugar: 11.3 g

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My Rating:

  1. Marianna says

    Hi, I’m interested in making this but gluten free. Do you have any suggestions regarding flour subs? Thanks in advance

  2. Jean says

    Made this today. So good and chocolately. Crispy outside and tender inside but not too sweet. I have made your biscuits several times and thought they would make good shortcake, but the cocoa and chocolate put it over the top for me! This is an easy recipe in my opinion. Just keep things cold and get everything measured and ready before you start. Don’t overmix or knead much at all.
    (I made aquafaba whipped topping though. Didn’t have coconut cream on hand.)

  3. Beth says

    Made this by request for my dairy free daughters birthday. The biscuit were just delicious! Had a problem with the “cream” though. Maybe I didn’t chill it long enough but it just wouldn’t get thick and fluffy. The taste was great but it was more of a sauce than a mock whipped cream. Used real whipped cream for the non vegan eaters and all said it was delicious! Thank you!

  4. Marsha says

    Absolute perfection for my first shortcake of the season. I can’t believe I’ve never had chocolate shortcake before! They puffed up perfectly light and they are chocolatey without being too sweet. Excellent idea and execution. Thanks!

  5. Jennifer Snuffleupagus says

    A multilayered strawberry shortcake. What more perfect rainy day project could there be. My grandpa recently requested one for his 92nd birthday picnic – the last to be held at the home he and his wife have lived in for the last 30+ years.

    I was hoping to make one, but as a nomad without her own home or kitchen, it’s pretty hard to arrange. About half the kitchens of our petsits could accommodate this type of baking, but maybe, just maybe I can plan to bake the cakes and then decorate them the next day if they can hold well enough on our trip to PA.

    Thanks for inspiring this thought process.

  6. Amanda says

    Ok loved these. Just made them. I added 1 T more sugar by kneading it in the powder sugar instead of flour and used whipping cream instead of almond milk cause I was out of it. But this did amazing. Thanks for these great simple healthier delights. I hope to one day be so gifted! (I have a long ways to go;)

  7. Alex says

    My daughter requested strawberry shortcake but she is not a fan of chocolate. would you just drop the cocoa powder? Do you need to make other adjustments to compensate?

  8. Alexa says

    Hi Dana! I was wondering if using almond flour instead of all-purpose flour would work for this recipe. If not, do you have any recommendations for a different flour? Thanks!

  9. Amber H. says

    I have made these twice now. The first time was with regular flour and out of this world amazing. Very simple and delicious. I shared them with friends and they absolutely loved them. (See my comment above) I made these for a second time tonight only this time I tried them with gluten free flour. I am new to GF baking. I am not a fan of the GF kind. VERY dense and just nothing compared to the real deal. If you have been eating GF baking for a while then you are probably accustomed to the texture and flavor and will probably think it is delicious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Yeah, GF baking is a little tricky. I haven’t tried biscuits or shortbread GF because I fear it just won’t work!

  10. Shashi at RunninSrilankan says

    Wow – I must live under a rock, as I’ve never ever seen or had chocolate shortcake before! Fantastic recipe – thanks so much for sharing! I so gotta try this!

  11. Amber H. says

    Made these tonight and they were da bomb! I shared with my neighbors and friends and they also loved them. Thanks for helping me hit another home run. :)

  12. Phoebe @ All That Shines says

    YUM ! These look delicious. They sort of remind me of scones too… particularly with the coconut whipped cream. I cannot wait to try this :)

  13. Deb Gilchrist says

    I made these today and they were amazing! I used gluten free all purpose flour and added about 1/2 tsp of xantham gum for good measure. They were delicious. I served them just as suggested with coconut whipped cream and fresh strawberries. Dana, thanks for yet another amazing recipe.

  14. Michele @ Two Raspberries says

    this looks INSANE!!!! ;-) that chocolate shortcake looks so DE-lish! this is a genius idea so want this for dessert right now!

  15. Clarisa says

    Never thought of CHOCOLATE shortcakes. I’m so trying this! I mean chocolate and strawberries? Perfect couple in my opinion:)

  16. Linda | A La Place Clichy says

    Mmmm these look delicious Dana! I am all for that gooey dark chocolate when it is still warm!

  17. Nicole {} says

    Wow! These looks so good! The photos are stunning! I’ve never had a chocolate shortcake before but I have made your Best Damn Vegan Biscuits more times than I can count and they truly are the best! You guys need to stop churning out all these awesome recipes so fast! I want to make every single one but I just can’t keep up : )

  18. Justine | Slice of Kitchen Life says

    These look gorgeous Dana! I love the change from a traditional strawberry shortcake, you can never go wrong by adding chocolate!

  19. Eve @ Baking the Day says

    These look amazing, a chocolate shortcake is such a clever idea! One quick question; could I use honey or maple syrup instead of the coconut sugar? Ooo, warm melted chocolate and a flaky shortcake sounds like utter perfection, pinned!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think so because they would become too wet. But if you give it a try, let me know!