Gluten-free Shortcake with Berries & Coconut Whipped Cream

Happy Birthday Shannon!! I made this for Shannon as her birthday cake :) oh my goodness YUM!

IMG_2370Makes 5 shortcakes      

Ingredients for Shortcake

  • 3 eggs
  • 1/3 cup melted coconut oil
  • 3 tbsp honey
  • 1 tbsp vanilla extract
  • 1.5 cups almond flour
  • 3 tbsp coconut flour
  • 3/4 tsp baking soda
  • 2 tsp cinnamon
  • pinch of salt
  • Fruit and berries

Ingredients for Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated overnight
  • 1 tbsp honey
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 325 degrees.
  • Using an electric mixer, beat the eggs, coconut oil, honey and vanilla.
  • Add all the dry ingredients and mix until combined.
  • Using a large spoon, scoop batter onto a parchment paper lined baking sheet into 5 equal biscuits.
  • Bake for approximately 20 min or until golden brown. Let cool before slicing in half.
  • To make the coconut whipped cream, open the can of refrigerated coconut milk and pour out the water.  Scoop the coconut cream into a bowl.
  • Using an electric mixer on high, whip the coconut cream, honey and vanilla extract for about 5 minutes until nice and fluffy :)
  • To assemble, place half a shortcake onto a plate and top with a spoonful of whipped cream.  Top that with lots of fruit and berries and more whipped cream.  Finish with placing the top half of the shortcake leaning on the side.
  • ENJOY!!
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