Ingredients
Shortcake
3/4 cup canned coconut milk, shaken
1 Tbsp apple cider vinegar
1/2 tsp vanilla
2 cups of flour
2 Tbsp cornstarch
3 Tbsp sugar
1/2 tsp salt
2 tsp baking powder
3 Tbsp coconut oil
Melted coconut oil, for brushing
Icing sugar, for dusting
Toppings
2 cups of fresh strawberries, sliced
1 Tbsp sugar
Coconut whipped cream or vegan vanilla ice cream
Preparation
Grease a large baking sheet and preheat your oven to 400 degrees F.
Make your buttermilk. In a small bowl, combine coconut milk, apple cider vinegar, and vanilla, stir to combine, and set aside.
To a large mixing bowl, add flour cornstarch, sugar, salt, and baking powder and stir well,
Add the oil and use a fork to "cut" the coconut oil into the flour until small bits remain.
Add ¾ of the buttermilk to the dry mixture and stir with a spoon to combine.
Put your dough onto a floured surface and dust the top with flour. Shape 6, 1-inch-thick shortcakes with your hands or with the top of a drinking glass and move over to a baking sheet.
Brush the tops of the shortcakes with melted coconut oil and sprinkle with sugar.
Bake for 15-20 minutes or until the outside is crisp and they are beginning to brown slightly.
In the meantime cut your strawberries and sprinkle with sugar.
Take the shortcakes out of the oven and let them cool. Use a serrated knife to carefully cut them in half and top with strawberries and whipped cream or ice cream.