Food, Recipes

Vegan Cake Recipes: Strawberry Shortcake Cupcakes

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Vegan Strawberry Shortcake Cupcakes
Strawberry shortcake has to be one of my favorite go-to desserts. The sweet strawberries, the creamy frosting, and the buttery shortcake are a match made in heaven! Try out this delicious vegan dessert recipe I try to make at least twice a month. They’re THAT good! Especially the light and sweet coconut cream based frosting on top of the shortcakes. Nom-licious. These vegan strawberry shortcake cupcakes will not disappoint!

Vegan Strawberry Shortcake Cupcakes

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Prep Time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Yield: 12 cupcakes
Ingredients
  • 2 cups whole wheat flour
  • 1/3 cup turbinado sugar
  • 11/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 1/4 cup almond milk
  • 1 tsp apple cider vinegar
  • 1/2 cup vegan butter, softened Earth balance brand
  • 1 tsp pure vanilla extract
  • 2 tbsp maple syrup
  • 1 14 oz can coconut cream, refrigerated overnight
  • 1/2 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 1/2 cup fresh strawberries, quartered

Directions

* Refrigerate the coconut cream overnight so it can solidify.
1. Preheat oven to 350 degrees F and chill a large bowl and the 2 metal electric beaters in the freezer. In a medium bowl, mix the almond milk and apple cider vinegar together. Let it set for about 5 minutes.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until it’s all combined.
3. Add in the softened vegan butter, vanilla extract, and maple syrup to the almond milk, then whisk together.
4. Slowly stir in the liquid mixture into the dry mixture until well combined.
5. Place the batter into the 12 cupcake holders and pop them in the oven for 20 minutes!
6. Let cool for about 15 minutes.
7. Beat the coconut cream in the large chilled bowl for about 3 minutes until it starts to whip up. Add in the powdered sugar 2 tablespoons at a time while beating. Beat for another 3 – 4 minutes. Add the vanilla extract and strawberries and beat for 2 minutes. If the frosting looks too runny, add more powdered sugar!
8. Top the cupcakes with frosting, and enjoy! 🙂

Also by Jessie: Vegan Blueberry Lemon Puffins

Vegan Double Chocolate Raspberry Muffins

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Photo: Jessie Brown

Jessie Brown

Jessie Brown

Contributor at Peaceful Dumpling
Jess is health nut and food adventurer who follows a plant-based lifestyle for the past 2 years. It's her passion and dream to one day help as many individuals live a healthy active lifestyle with balance and wellness. She hopes that these delicious raw vegan/vegan recipes will help open up new possibilities to create and cook guilt free goodness. Follow Jess on Instagram @plantbasedbrownie. Also, please check out and subscribe to her YouTube channel for delicious raw vegan recipes and vegan related videos @plantbasedbrownie. "The soul is the same in all living creatures although the body of each is different" ~ Hippocrates
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