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.
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.
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!
These shortcakes are the real deal. They’re
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!
Double Chocolate Shortcake (Vegan)
- 3/4 cup unsweetened plain almond milk (plus 1 Tbsp fresh lemon juice per 3/4 cup almond milk)
- 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
- Coconut Whipped Cream
- Fresh Strawberries
- 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).
*Nutrition information is a rough estimate.