STRAWBERRY SHORTCAKE 🍓GF – DF – VEGAN 

this is the perfect combo to enjoy for dessert with some vanilla bean ice cream or as an afternoon snack with a cup of tea 🥰 a soft & moist cake style base topped with fresh flavours of strawberries that’s not too sweet but satisfies those sweet cravings!! 

INGREDIENTS ❤️
– 1 cup coconut cream (canned)
– 1 tbsp ACV
– 2 tsp vanilla 
– 1/4 to 1/2 cup maple syrup depending on how sweet you like it 
– 1/4 cup olive oil
– 1 cup buckwheat flour
– 1 cup almond meal 
– 1.5 tsp baking powder
– 1 tsp cinnamon 
– half a punnet of fresh strawberries (I also added some leftover raspberries I had) 

METHOD ❤️
1. Preheat oven to 180 degrees C
2. Whisk together the coconut cream, vanilla, maple syrup & oil 
3. Combine flour, almond meal, baking powder & cinnamon in a bowl
4. Add the wet mixture to the dry mixture & stir until combined 
5. Pour the mixture into a square lined baking tray & spread out evenly with the back of a wet spoon 
6. Thinly sliced the strawberries & place them on top, pushing them gently into the batter 
7. Bake for 30 mins or until golden & cooked through
8. Let cool before slicing & serving