Mixed berry shortcake from Chloe's Vegan Desserts: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes - and More! (page 129) by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free option. Can substitute almond milk or rice milk for soy milk, and apple cider vinegar for white vinegar.

  • Hannaha100 on May 24, 2018

    Full disclosure: I ran out of vanilla extract so only used 1 tbsp. Used 225g berries per half and that seemed to work well. Two tiers definitely enough for most purposes. I was initially a little disappointed with this as the cake had an almost savoury flavour but seemed to improve the next day. Needed longer than stated at 150c. Very moist. Made for a work buffet and went down well with non vegans. Raspberries didn't hold up as well as blueberries and strawberries. Coconut cream was nice but didn't stiffen as much as I expected - milk brand? Updated to say was asked for the recipe!

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