Vegan Strawberry Shortcakes

Although we have had some rough nights over the past couple weeks with Z's two first teeth coming in, it is impossible to wake up grumpy when the sun is shining and the sky is blue.  Strawberries are the essence of summer to me, so I thought I would veganize and put a healthy twist on classic strawberry shortcakes.   

The shortcakes are fluffy biscuits, and you can make them sweeter by increasing the agave to 1/2 c or using 3/4 c of white sugar.  I find they are just the right balance to the sugared berries and sweetened coconut whip.  

Make sure you "like" Healthy Like This on facebook if you haven't already, and share it with your friends (you can do so by clicking here!).  There will be a great giveaway for all you budding vegan cooks once we reach 100 "Likes".  Have a great day!


Vegan Strawberry Shortcakes
Serves 4
For the strawberries:
1 lb strawberries, cleaned, stems removed and sliced
2 tbsp sugar

Toss prepared strawberries in sugar and let stand in fridge while you prepare the shortcake and coco whip.

For the shortcake:
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 c canned coconut milk
1/4 c agave syrup
1/2 tsp vanilla 

Preheat oven to 400 degrees.  Spray 8 inch square baking pan with non-stick spray and line bottom with parchment.

Sift together flour, baking powder, baking soda and salt. ]In another bowl, combine agave and coconut milk.  Add wet to dry ingredients and stir gently until just combined.  Do not overmix!

Bake for 18-20 minutes until top is golden.  Let cool in pan on cooling rack while you prepare the coco whip.  Then cut into 6 squares and cut each square in half horizontally (like a burger bun)

For the coconut whip
1 can full-fat coconut, refrigerated overnight
1/2 tsp vanilla
1 tbsp sugar

Remove coconut can from fridge carefully (without shaking) and turn upside down, opening the bottom end with a can opener.  Pour out the liquid and you will be left with the coconut cream at the bottom.  Scape into a mixing bowl and whip with electric mixer until stiff peaks form.  Fold in vanilla and sugar.

To assemble, take bottom half of one slice of shortcake.  Top with strawberries and coconut whip. Top with other half of shortcake slice.  Serve immediately. Pin It Now!

Vegan Fairy Cakes with Caramel Frosting

It has been pouring rain in Vancouver over the past 24 hours.  Just pouring!  The kids and I were getting overwhelmed with cabin fever.  We read books.  We played "mad scientist" (where we do things like set up the dinosaurs around the "volcano" (a small glass jar) and mix baking soda with vinegar so that the volcano erupts).  We did every puzzle in our house (my son can now do all of them without my help while sister chases after and chews on the pieces).  And we made these colourful, kid friendly cupcakes this morning (the caramel icing would be delicious on a coffee cake or chocolate layer cake).  They are so easy and your kids can help with measuring, mixing and scooping.  And since there's no raw eggs they can even lick the spoon if they are so inclined.

Finally the rain subsided.  My 3 year old son just loves splashing in puddles, so I dressed him in his rubber boots and his muddy buddy and we went puddling.  It was so much fun.  At one point, he and a little girl he was playing with both got stuck thigh-deep in a mud sinkhole.  I had to fish them out and then had to be rescued myself.  Ahh, to be a 3 year old again.  Such fun.

Now my little guy is sleeping, and the sun is shining bright.  I can't wait for him to wake up so we can go for a play in the park.

But first, the cupcakes.  Enjoy!

Fairy Cakes with Caramel Frosting
Makes 12

For the cupcakes
1/4 c non-dairy butter (I used soy-free Earth Balance)
1/2 c sugar
1 flax egg (mix 1 tbsp flax meal with 3 tbsp water and let stand 5 min)
1 tsp vanilla
1 1/4 tsp baking powder
1/4 tsp salt
1 c non-dairy milk (I used unsweetened coconut milk)
1 1/4 c all purpose flour
1/4 c rainbow sprinkles

For the frosting
1/4 c non-dairy butter (I used soy-free Earth Balance)
1/3 c non-dairy milk (I used unsweetened coconut milk)
3/4 c brown sugar
1/2 tsp vanilla
1 1/2 c icing sugar

First make the cupcakes.  Preheat oven to 375 and line muffin tin with liners.  Spray muffin pan with liners very lightly with non-stick spray.  Cream butter and sugar until light and fluffy.  Add vanilla and flax egg and beat until well combined.  Stir in salt and baking powder and mix well.  Add milk and flour in 4 additions, alternating, and stir until just combined but all flour is mixed in.  Stir in sprinkles.  Divide between 12 muffin cups.  Bake for 18-22 minutes or until a toothpick inserted comes out clean.  Cool.

Once cupcakes are cool, make the frosting.  Melt butter along with milk and brown sugar in a small sauce pan over medium heat.  Bring to a boil, stirring often.  Once boiling, stir constantly for 2 minutes.  Remove from heat and whisk in vanilla and icing sugar.  Transfer to a mixing bowl and refrigerate for 10 minutes.  Remove from fridge and whisk or using electric hand mixer, whip icing until it turns lighter in colour and thickens, about 5 minutes.

Top the cupcakes with frosting and additional sprinkles. Pin It Now!

Recipe: Vegan Vanilla Bean Cupcakes with Whipped Chocolate Frosting

Today was a long day today.  My little gal hasn't been sleeping very well so I have been a bit of a zombie.  I then spent most of the day vacuuming the house.  But we made it through the week so I thought we should make a sweet treat to celebrate.  My two and a half year old always requests cupcakes, so we whipped up a batch together.  They are light and fluffy and delicious.  I hope you enjoy them.

Vanilla Bean Cupcakes
Makes 12

2 tbsp ground flax + 6 tbsp warm water
3/4 c non-dairy milk (I used unsweetened coconut milk)
1/2 tsp vanilla
1 vanilla bean, cut lengthwise and scraped
2 cups cake and pastry flour
1 cup sugar
1 tsp grated orange rind
1 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance (vegan butter)

Preheat oven to 350.  Line muffin tin with paper liners.  Combine flax with water and let stand for 5-10 minutes (this will form your "flax egg" egg replacer).  In a small bowl, combine 1/4 c milk, vanilla, and scraped vanilla bean.  Set aside.  In the bowl of a stand mixer, whisk flour, sugar, orange rind, baking powder and salt.  Add butter and mix on low until combined.  Add 1/2 c milk and mix on medium speed for 2 minutes.  Meanwhile, add flax and water to wet ingredients (vanilla and milk) and mix well.  Add to mixer and mix on medium speed for another 1-2 minutes until well combined.
Divide between 12 muffin cups.  Bake in centre of oven for 35 minutes or until toothpick inserted into centre of cupcakes comes out clean.  Immediately transfer to cooling rack and cool completely before icing.

Whipped Chocolate Frosting
1/2 cup earth balance
1 3/4 cup icing (confectioners') sugar, sifted
1/4 cup cocoa powder, sifted
1/4 tsp salt
1 tsp vanilla extract
2 tablespoons non-dairy milk (I used unsweetened coconut milk)

Combine butter, icing sugar, cocoa powder and salt in mixer and blend well.  Add vanilla and milk and whip for 5 minutes on high until fluffy.  Spread on cupcakes once they have cooled completely. Pin It Now!