Lazy Summer Breakfast: Vegan Shortcake

A wonderful sunny weekend filled with walks to the farmers market inspired this dessert/breakfast. Yes I eat shortcake for breakfast. No I don’t feel bad about it. Shortcake is essentially a sweetened cream biscuit. The strawberries are just starting to come in. I have had a few handfuls off my plants. I also have a few more plants to plant in the backyard today! 

This shortcake is a veganization of my Grannie’s shortcake. Like all proper southern ladies she had a spread of food and dessert waiting for my parents and I when we would arrive at her house for the summer. It always included a shortcake for my father and a banana pudding for me.  There would be blueberry picked from the wild plants that dotted the hills and valleys around my grandparent’s house in Alabama.  My grandfather would always slip a piece of shortcake in to his handkerchief to take out in to the garden with him. We would munch on it while picking strawberries or stringing up poll beans.  As summer marched along, Chilton county peaches would be the fruit of choice. Shortcake brings back all the memories of summertime in Alabama. Learning to quilt and cross stitching under trees by the creek. 

The yarn I am knititng with this morning is Hiwassee Creak Dyeworks in Banana Pudding (if you hurry she has a skein left in her shop) I am just making a pair of toe up self striping socks. I tried a new toe and I am going to try a crystal heel! Enough about my knitting let’s get on to the shortcake recipe


Vegan Shortcake 


2 cup Flour
3 tsp Baking Powder
1/4 cup + 2 Tbs Sugar
1/4 tsp Salt
1/2 cup Coconut Milk
1/2 cup Soy Milk
8 tsp Earth Balance (melted) or Oil
1 tsp Apple Cider Vinegar
2 tsp Vanilla extract 



1. Pre-heat oven to 450
2. Combine milks and vinegar allow to curdle
3. In a large bowl mix 1/4 sugar, flour baking powder,salt.
4. Mix fat, milks and extract with dry ingredence. Stir till just combined.
5. Place dough into greased pie plate, push dough out to edges. Sprinkle with remaining Sugar
6. Bake for 10-17 minutes check doneness in the center of cake with a knife.

Serve with sweeten fruit and sweetened whipped coconut milk.  

For my Sweeten Fruit I add 1/4 cup sugar to 1lb of fruit and a splash of vanilla extract and let it sit for 3-4 hours.  

Ashlae from the blog Oh, Ladycakes has an amazing post on Whipping Coconut Milk. I agree with her that Thai Kitchen seems to be the only one i have consistent luck with. I’ve also had ok luck with trader joes coconut cream (i think the liquid come separated out of this one) 

Also, I highly suggest NOT substitution the two milks for one. The coconut milk gives the extra heft that buttermilk has but the soy dilutes the cocount flavor. It tastes almost identical (minus the whipped coconut milk) to my grandmothers. Success! 





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