These mini vegan berry shortcakes are as cute as they are delicious! A few simple ingredients come together to create a soft shortcake base, which is then topped off with homemade coconut whipped cream. A sprinkling of fresh berries is the finishing touch to this easy and adorable dessert!

close-up image of mini vegan berry shortcakes

These Mini Vegan Berry Shortcakes Are…

Soft
Crumbly
Perfectly Sweet
Grain-Free
Fresh
Summery
& a total crowd-pleaser!

What You Need To Make Mini Vegan Berry Shortcakes

Almond Flour – This gluten and grain-free flour is a staple in my kitchen. Almond flour has a very mild taste and gives these shortcakes their irresistibly soft and crumbly texture! While almond flour used to be difficult to locate, you can easily find it either online or in most grocery stores these days.

Coconut Flour – This particular ingredient is vital to the construction of these mini vegan berry shortcakes. Coconut flour holds together these tiny treats, in the absence of eggs. It is very important that you do not skip or replace this it with any other type of flour (unless noted in the flour substitutions section below).

Coconut Cream – If you’re looking to make the vegan coconut whipped cream yourself, you’re going to need a can of coconut cream! I highly recommend the tiny cans of Native Forest Coconut Cream which can be found at Whole Foods. However, if you can’t find that particular brand then pick up any can of coconut cream and use just the solid coconut cream at the top of the can in this recipe. This step will ensure your cream whips up beautifully light and fluffy!

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: I have not tested this myself, but I can imagine that equal parts oat flour would work in place of the almond flour in this recipe. If you give this a try, let me know how it turns out! 🙂

Flour Substitutions: I get asked a lot if all purpose flour can be subbed in my gluten-free recipes and for this one in particular, you can try using 1 1/2 cups of all purpose flour in place of the almond and coconut flour. Though keep in mind that I have also not tested this myself and therefore cannot attest to its success! If you opt for all purpose flour in these mini vegan berry shortcakes, start with just one cup and the remaining half cup (or maybe even more flour) until a dough forms.