Taking advantage of the bounty of blueberries this season, I decided to create this stellar (and so easy you won’t believe it) dessert. All you need are a few simple ingredients and and these little blueberry stunners will be on the way to your table. It’s best to prepare all of the ingredients, then assemble them right before serving. These darlings are vegan, gluten-free, contain minimal sugar, and really are a cinch to whip up if you have everything on hand. Just make sure to chill your coconut cream a few hours ahead of time, preferably overnight. If gluten isn’t a concern use an equal amount of wheat flour instead of the gluten-free blend. Make these now, blueberry season will be over before we know it!
Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.
Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.
In a small saucepan, melt coconut oil, stir in sugar, 1 tablespoon vanilla extract and water.
Add wet ingredients to dry ingredients and whisk together.
Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.
Toss the blueberries with 1 tablespoon of maple syrup in a medium sized bowl.
Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the remaining maple syrup and vanilla. Whisk together well.
Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com