Christine Wong shows us how to make amazing shortcakes in her book, The Plantiful Plate! Shortcakes are an amazing treat that your whole family is sure to love. She also includes an incredible raspberry shortcake recipe, which uses minimal sugar. When you need a replacement for whipped cream, aquafaba really is magic! Just choose your favorite combinations to make your own custom shortcake!

1. Flour (2 1/2 cups)


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  • Buckwheat
  • Chickpea (a gram)
  • Oat
  • Spelt
  • Whole wheat +(1 tablespoon)
  • Baking powder

2. Sweet (5 tablespoons)


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  • Coconut sugar
  • Raw cane sugar

3. Oil (8 tablespoons)

coconut oil

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  • Coconut
  • Vegan butter

4. To Bind

chia seeds

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  • 1 tablespoon flax seed meal + 3 tablespoons filtered water
  • 1 tablespoon chia seeds + 3 tablespoons filtered water
  • 1/4 cup ripe banana, mashed
  • 1/4 cup grated apple
  • 4 tablespoons Aquafaba
  • 1/4 cup sweet potato or pumpkin puree

5. Liquid (1/2 cup)

almond milk

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  • Plant Milk

6. Filling (1 1/2-2 cups)


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  • Blackberries
  • Blueberries
  • Cherries
  • Mangoes
  • Peaches
  • Persimmons
  • Strawberries + 1 tablespoon pure maple syrup

Example Recipe: Raspberry Shortcake With Aquafaba Whipped Cream

Image Source: The Plantiful Plate

In Christine Wong’s cookbook The Plantiful Plate, this recipe for Raspberry Shortcake With Aquafaba Whipped Cream shines as a delicious dessert that you just have to make. Trust us – it’s going to be awesome!

For the cakes:

  • 2 cups white whole wheat flour
  • 1/2 cup spelt flour
  • 5 tablespoons raw cane sugar
  • 1 tablespoon baking powder
  • 8 tablespoons cold vegan butter
  • 1/2 cup Coconut Milk
  • 4 tablespoons Aquafaba, separated (See method below)

For the filling:

  • 1 1/2 cups fresh raspberries
  • 1 tablespoon pure maple syrup

For the whipped cream:

  • 1/2 cup Aquafaba
  • 1/2 teaspoon arrowroot powder
  • 2 tablespoons raw cane sugar
  • 1/2 teaspoon vanilla extract


  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Make the cakes: In a large bowl, sift together the flours, half of the sugar, and the baking powder. Grate the vegan butter into the flour mixture, stirring often with a fork so it doesn’t get lumpy. Using your fingertips, break down any large lumps so the mixture becomes fine, even, and crumbly.
  3. In a separate bowl, whisk together the coconut milk and 3 tablespoons of the aquafaba. Gradually pour half of this wet mixture into the dry mixture, using a fork to combine. Continue to add this wet mixture slowly, making sure you add just enough that the dough comes together in a big lump (you may not need all of it).
  4. Sprinkle some of the spelt flour on a piece of parchment paper as well as on a rolling pin. Roll out the dough into one large disc about 1/4 inch thick.
  5. Turn out the dough onto a clean, well-floured work surface and roll it out to a 3/4-inch thickness. Using the rim of a drinking glass or a 2  1/2-inch cookie cutter, cut out as many rounds as you can. Gather any scraps and re-roll out the dough. Continue until all the dough has been used (you may have to shape the last one by hand).
  6. Place the cakes onto the prepared baking sheet, with each round set about 1 inch apart. Brush the tops with the remaining aquafaba and, using your fingertips, evenly sprinkle the remaining sugar on top of the rounds. Bake for 10 to 15 minutes until golden. Remove from the oven and set aside to cool on a wire rack.
  7. Make the filling: In a small bowl, combine the raspberries and maple syrup and mash them together. Set aside.
  8. Make the whipped cream (best when served immediately): Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the aquafaba on high speed for 10 minutes or until firm, white peaks form. While the mixer continues to run, gradually add the sugar, arrowroot powder, and vanilla.
  9. Slice each cake in half horizontally. Place a spoonful of the filling and a dollop of the whipped cream on each cake half. You can enjoy this open-faced halves or sandwich style.
  10. Aquafaba tip: If you are making chickpeas (1 part dried beans to 4 parts filtered water), you can make your own aquafaba. Just make sure not to add baking soda, and make certain there is no grease in the pot or on the utensils you are using. Soak and cook as directed, but do not drain; instead, after removing from the heat, set aside to cool completely in the cooking liquid. Strain the chickpeas out, transfer the liquid to a second grease-free pot over high heat, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 to 40 minutes, or until the liquid thickens and becomes slightly yellow. Remove from the heat and set aside to cool completely. Transfer to an airtight container and refrigerate overnight. If you don’t plan to use the chickpeas right away, add them to the aquafaba for the overnight chill.