How long does fresh blueberry shortcake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make fresh blueberry shortcake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make fresh blueberry shortcake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is fresh blueberry shortcake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does fresh blueberry shortcake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Fresh Blueberry Shortcake
[Vegan, Gluten-Free]

RP By: Renee Press

Author Bio

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as... Read More

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Fresh Blueberry Shortcake [Vegan, Gluten-Free]

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Ingredients You Need for Fresh Blueberry Shortcake [Vegan, Gluten-Free]

Shortcakes:

1 1/2 cups gluten-free flour
1 Tbsp cornstarch
1 Tbsp flaxmeal
1/4 tsp salt
2 tsp baking powder
2 Tbsp coconut oil
1/4 cup sugar
1 Tbsp vanilla extract
1 cup water

Blueberries:

2 pints fresh blueberries
1-2 Tbsp maple syrup

Coconfull-fat:

2 cans full fat coconut milk (chilled overnight in fridge)
2 Tbsp maple syrup
1 Tbsp vanilla extract

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How to Prepare Fresh Blueberry Shortcake [Vegan, Gluten-Free]

Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.
Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.
In a small saucepan, melt coconut oil, stir in sugar, vanilla extract and water.
Add wet ingredients to dry ingredients and whisk together.
Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.
Toss the blueberries with the maple syrup in a medium sized bowl.
Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the maple syrup and vanilla. Whisk together well.
Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!