‘Lavender Gin Strawberry Shortcake’ from Kathy @HealthySlowCooking.com – May’s “Family Favorite Dessert” entry

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme:

Family Favorite Desserts – Veganized

May’s entry is from one of Veganisms most prolific authors, Kathy Hester.  Her latest genius is a quick and easy Vegan recipe collection, ‘The Easy Vegan Cookbook’ now available for preorder HERE.

Kathy’s recipe follows but for all the details on why this one is one of Kathy’s family favorites, check out her full post over at HealthySlowCooking.com.

'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry
Lavender Gin Strawberry Shortcake for Family Favorite Desserts
'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry
 
This is the healthy version of my most favorite childhood dessert. I’m using something called aquafaba. It’s just a fancy word for bean water. The starches mimic eggs and can be used in cookies, cakes and more. Just drain the liquid from a can or carton of cooked chickpeas or use some from homemade chickpeas.That’s the aquafaba or bean water. Easy, right? Get more info on aquafaba on the official site.
'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry
'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry
 
 
Wet ingredients:
1/2 cup vegan yogurt (unsweetened or plain)
1/2 cup unsweetened nondairy milk
1/4 cup applesauce
1/4 cup avocado or olive oil (make oil free by using an additional 1/4 cup applesauce instead)
3 tablespoons aquafaba* (see note in summary)
1 teaspoon vanilla extract
15 drops NuNaturals liquid stevia or 25 drops NuNaturals Lo Han Guo extract (monkfruit)
 
Dry ingredients:'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry
1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
 
Strawberry filling:
1-quart strawberries, hulled and chopped
2 teaspoons gin (Uncle Val’s uses lavender and is my favorite)
2 teaspoons lavender balsamic vinegar(or plain balsamic plus 1/4 teaspoon lavender extract)
1 teaspoon NuNaturals Stevia Sweetened Simple Syrup
 
Extras:
whipped coconut cream
chopped mint
culinary lavender
 
Make the cake:
Preheat the oven to 350 degrees. Grease 6 mini cake pans or line a muffin pan with cupcake papers.
 
Mix the wet ingredients in a medium bowl and the dry in another. Add the dry to the wet and mix until thoroughly combined.
 
Use a 1/4 cup scoop and add one scoop per muffin cup. If you are using the Wilton Mini Tasty Fill 4 Piece Pans use 1 1/2 scoops per pan.
 
Bake for 12 to 15 minutes or until golden brown.
 
Make the filling:
Put all the strawberry filling ingredients in a bowl and mash some with a potato masher. You just want to extract some of the juices, but most of the berries pieces will be whole.
 
Put it all together:
Generously ladle the strawberry mixture over the cake. If you are using muffins you can split them first. Top with vegan whipped cream, culinary lavender or even more strawberry mixture.
Enjoy!
 'Lavender Gin Strawberry Shortcake' from Kathy @HealthySlowCooking.com - May's "Family Favorite Dessert" entry

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