Mini Vegan Strawberry Matcha Shortcakes
Matcha marble shortcake topped with strawberry whipped cream, house-made strawberry sauce and fresh strawberry slice. Baked in a 8x8 pan and cut into 9 mini cakes!
Ingredients
- ¾ cup unsweetened plant-based milk, such as soy milk
- 2 tsp apple cider vinegar
- ⅓ cup vegetable oil
- ⅓ cup plain (unsweetened) vegan yogurt
- ⅓ cup granulated white sugar
- 1½ cup all purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp matcha powder
Strawberry sauce
- 1 cup strawberries, leaves removed and diced, about ¼ pound
- ¼ cup granulated white sugar
- ¼ lemon, freshly juiced
Strawberry whipped cream
- 1 cup coconut whipping cream, chilled in the fridge
- ½ cup icing sugar
- ¼ cup strawberry sauce
Instructions
Make the strawberry sauce
- Mix together the strawberries and sugar in a saucepan on med-high heat and bring to a light simmer while stirring constantly. Once the sugar has completely melted, squeeze in the lemon juice. Simmer on med-low until the strawberries are soft, about 10-15mins.
- Allow the strawberries to cool slightly. Use an immersion blender or a small blender to blend until smooth. Refrigerate until ready to use.
Make the matcha marble shortcake
- Preheat the oven to 350ºF and line a 8x8 cake pan with parchment paper.
- Mix the plant-based milk and apple cider vinegar and set aside to curdle.
- In a small mixing bowl, whisk together the curdled plant-based milk, vegetable oil, vegan yogurt, and granulated sugar.
- In a large mixing bowl, whisk together the all purpose flour. baking powder, baking soda, and salt. Make a well in the middle.
- Pour the wet mix into the dry mix and gently mix with a spatula until just combined.
- Divide the barely mixed batter into two bowls. Add the matcha powder to one bowl and mix both batches of batter just until there are no more traces of flour. Do not over-mix the batter.
- Take turns scooping both batters into the cake pan and use the spatula to create swirls.
- Bake the shortcake for 18-20. mins, or until a toothpick inserted in the middle comes out with some crumbs, but not wet batter. Allow the cake to cool in the pan for at least 10 minutes before transferring to a cooling rack to cool completely.
Make the strawberry whipped cream
- Beat the coconut whipping cream in a large mixing bowl for 2 minutes. Gradually add the icing sugar and beat until cream almost doubles in volume. Add ¼ cup of the strawberry sauce and continue beating until light and fluffy. Cover and chill in the fridge until ready to use.
Assemble the cakes
- Once the shortcake is completely cool, slice into 9 even squares. Use a round pastry cutter to cut the squares into circles (optional). Place the shortcakes on flattened paper muffin cups.
- Dollop strawberry whipped cream on each shortcake and top with the remaining strawberry sauce and strawberry halves.
- Serve within 30 minutes of leaving at room temperature, or refrigerate in a container for up to 3 days.
Notes
Storage Instructions
- Store extra strawberry sauce in a sealable jar in the refrigerator for up to 3 weeks
- Store extra whipped cream in an airtight container in the fridge for up to 5 days. Separation may occur; simply give it a mix.
- Save the cake scraps to make cake pops or parfaits! Can also be frozen for up to 4 weeks.
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