Layers of gluten free almond flour shortcake, dairy free whipped cream, and fresh raspberries! Instead of traditional biscuits, this is a layer cake twist on the traditional summer treat!
Whew. A week at camp will ruin any sort of job you have, just saying.
There, all you have to do is shower, make your bed, and be on time to lectures. Other than that, people serve you food, you can play games, enjoy friends, go from dorm room to dorm room eating Oreos … it’s pretty awesome! And totally different from home 🙂
And now we are back to real life. It definitely caught me a little off guard. I’ve got lots of stuff I’m coordinating and it is all due this week. But I am determined to get back to blogging!
The 290 posts in my Bloglovin’ feed were a little scary though.
OK, so in addition to the coconut flour I received from Hodgson Mill, there was a beautiful bag of almond flour as well. It was so much fun brainstorming what I wanted to make with it and I finally decided on shortcake. But I wanted to make an actual cake, not just the shortcakes and I knew I wanted to try the coconut whipped cream again. I let the coconut milk chill in the fridge all week while I was at camp so it was ready to go when I got back. Unfortunately, a little bit of the liquid was mixed with the full fat mixture at the bottom of the can so my cream was *almost* whipped, but not quite. It still tasted like whipped cream and my family helped me make sure it disappeared! And I picked raspberries because my mom was saving the strawberries for something else. You can use whatever berry you have on hand!
As for the shortcake, it is very similar to the real deal. It isn’t quite as light and fluffy as Bisquick, but the flavor tastes like the real deal with a slight nutty twist. It sliced in half very easily and didn’t crumble away. Paired with the sweet and creamy coconut whipped cream and fresh raspberries, it is like summer in a cake! You’re going to love how colorful and delicious this recipe is!
- 1-1/2 cups Hodgson Mill almond flour
- ¼ teaspoon baking soda
- 2 Tablespoons oil (vegetable or melted coconut)
- 1 Tablespoon honey
- 1 egg
- 1 can full fat coconut milk, refrigerated overnight
- 2 Tablespoons sugar
- 1 cup fresh raspberries
- Preheat oven to 350.
- Whisk almond flour and baking soda together.
- Add oil, honey, and egg to dry ingredients and whisk until combined. Mixture will be thick.
- Refrigerate mixture for 10 minutes.
- Press into a large biscuit shape, about ¾ inch -1 inch thick.
- Place on a lightly greased cookie sheet.
- Bake for 15-20 minutes or until toothpick inserted comes out clean.
- Let cool.
- While shortcake cake is cooling, remove full fat coconut milk from fridge.
- Flip over and open can from the bottom.
- Pour clear liquid into a separate bowl and set aside.
- Beat hardened mixture at the bottom with a mixer until it becomes whipped cream.
- Cut shortcake cake in half and layer raspberries and whipped cream.
- Cut into quarters and serve!
I was sent samples from Hodgson Mill. I was not paid to write this post. All opinions are my own.