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Mini Vegan Berry Shortcakes (Grain-Free)

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mini vegan berry shortcakes arranged on a cake stand

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.

Mini Vegan Berry Shortcakes (Grain-Free)
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Mini Vegan Berry Shortcakes (Grain-Free)

5 from 1 vote
Recipe by Samantha Russo Course: DessertDifficulty: Easy
Servings

24

mini shortcakes
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

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!

Ingredients

  • For the vegan shortcakes:

  • 1/2 cup dairy-free butter, softened

  • 1/2 cup maple syrup

  • 1 teaspoon vanilla extract

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1/2 teaspoon baking powder

  • For the coconut whipped cream:

  • 1 (13.5 ounce) can coconut cream

  • 1/4 – 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • For topping:

  • fresh berries

Directions

  • Preheat oven to 350° Fahrenheit and lightly grease a mini muffin pan.
  • Beat together the dairy-free butter and maple syrup, then add in the vanilla extract and mix until combined.
  • In a separate bowl, combine the almond flour, coconut flour, and baking soda.
  • Add the dry ingredients into the wet ingredients and mix until combined, then cover and let chill in the fridge for 20 minutes.
  • Scoop two tablespoons of dough into each mini muffin mold and press down then up the sides to form a cup shape.
  • Bake for 12-15 minutes, then let cookies cool in pan for 15 minutes before transferring to a wire cooling rack to cool completely.
  • While cookies cool, remove the top later of solid coconut cream from the can and discard any liquid. Beat coconut cream along with powdered sugar and vanilla extract until light and fluffy.
  • Top each mini shortcake with whipped cream and fresh berries – enjoy!

Recipe Video

Notes

  • Store these mini vegan berry shortcakes in an airtight container in either the fridge or freezer!

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30 Minutes or Less

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

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overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

overhead image of peanut butter and jelly baked oats with milk and blueberries on the side.

The baked oats life chose me. The carrot cake baked oats recipe I shared a few months back literally blew UP! Everyone was going crazy over that recipe, and tbh I don’t totally blame them. Though while the carrot cake version is delicious, I wanted to give you guys options. So I brainstormed some classic favorite flavor combos and ultimately landed on peanut butter and jelly. There is nothing more iconically wholesome than peanut butter and jelly. And when added to baked oats, the results is truly comfort food made HEALTHY.

What You Need To Make Peanut Butter and Jelly Baked Oats

Rolled Oats – Oats are an ideal breakfast, with plenty of vitamins, mineral, and health benefits! Feel free to use either rolled oats or quick oats in this recipe – both will work. I almost always have a bag of rolled oats in my house as an easy and versatile gluten-free grain.

Banana – You can use either a mashed banana or half a cup of apple sauce in this recipe. The mashed fruit act as a fort of egg-replacer in this vegan breakfast recipe.

Peanut Butter – I’d recommend opting for smooth peanut butter if you have it, but if not crunchy will work too. Though keep in mind that the peanut butter will be blended with all ingredients in the second step. Therefore, if you use crunchy, there’s a good chance it will be no longer crunchy by the end of this recipe.

Jam – Go crazy with this one! Literally use whatever jam or jelly your heart desires. I had some homemade blueberry jam lying around, so I used that. But i’m sure any jam or jelly flavor will taste incredible in these peanut butter and jelly baked oats!

Adjust This Recipe To Your Dietary Needs

Add Protein: Feel free to add a tablespoon of your favorite protein powder to increase the protein in these baked oats. If you end up adding protein powder, I’d recommend increasing the almond milk amount to 1/2 cup instead of 1/3 cup.

Make it Grain-Free: To make these peanut butter and jelly baked oats grain-free, use coconut flour in place of the rolled oats.

Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)
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Peanut Butter and Jelly Baked Oats (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These peanut butter and jelly baked oats are the most delicious way to start your morning! Creamy peanut butter, your favorite jelly, and just a touch of maple syrup are what make this recipe special. Whip up these peanut butter and jelly baked oats on mornings when you want something that’s perfectly sweet, comforting, and oh-so-satisfying.

Ingredients

  • 1/2 cup rolled oats

  • 1 banana, mashed

  • 1/3 cup almond milk, see Notes

  • 1 tablespoon maple syrup

  • 1 tablespoon peanut butter

  • 1/2 teaspoon baking powder

  • pinch of salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon vanilla extract

  • 1 tablespoon jam of choice

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a ramekin.
  • Add all ingredients except the jam to a blender and blend until smooth.
  • Pour into ramekin, then swirl in the jam. Bake for 20-25 minutes.

Recipe Video

Notes

  • Almond Milk: Feel free to use any dairy-free milk you’d like instead of almond milk.

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30 Minutes or Less

Healthy Blueberry Donuts (V/GF)

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Healthy Blueberry Donuts Recipe

These healthy blueberry donuts are my favorite vegan spring treat! They’re soft, sweet, and bursting with juicy fresh blueberries. These donuts are light and nutritious, but taste just as goods as the ones you’d pick up at your local bakery. Serve these healthy blueberry donuts warm with a drizzle of blueberry glaze – YUM!

Healthy Blueberry Donuts

How Healthy Blueberry Donuts Came To Be

I love all food, but there is a special place in my heart for donuts. It doesn’t matter what time of day it is or how full I already am, I will NEVER turn down a donut. My personal favorite are cake donuts, I love that crispy outside and crumbly inside. Now I can’t ever give up regular deep-fried gluten and dairy-filled donuts, but I will try to supplement a few of my donut cravings (they come often) with a healthier donut version when I can. These healthy baked blueberry donuts are a riff off my apple cider donuts from last fall. I really wanted those apple cider donuts, but I also wanted something that felt and tasted more like spring. That’s how fresh blueberries entered my donuts and a gorgeously bright purple-y/pink blueberry glaze found its way on top.

I should also note that these healthy blueberry donuts are in fact SO healthy, you could eat them for breakfast. This recipe includes healthy grains, healthy fats, and just a touch of sugar. If I plan on enjoying these for breakfast, I’ll leave a couple without icing and top them with almond butter instead. This extra healthy variation also makes for a great afternoon snack!

What You Need To Make Healthy Blueberry Donuts

Oat Flour – You can make oat flour by taking dry rolled oats and blending them until you achieve a flour-like consistency. There is also always the option to buy already ground oat flour at the store, but I find making it myself to be much cheaper and super easy. If you make the oat flour yourself, be sure to blend it until no large oat pieces remain. We don’t want chunks of rolled oats in our donuts, just a nice smooth flour.

Flax Eggs – If you’re not vegan, you can use 1 real egg in place of the flax eggs. Though if you’re looking to make these donuts vegan, combine 2 tablespoons of flaxseed meal with 6 tablespoons of water in a small bowl. Whisk the flaxseed meal and water together, then let it sit for at least 5 minutes or until it thickens. Once the flax “eggs” are thick, you’re free to use them in this recipe.

Non-Dairy Milk – Really any non-dairy milk will work here! I used almond milk which made delicious healthy blueberry donuts. Though you’re free to use any nut, seed, soy, or even cow’s milk you’d like.

Almond Butter – Feel free to use any nut or seed butter you’d like in this recipe. I prefer almond butter because it lends little-to-no almond flavor to these healthy blueberry donuts. Another flavorless nut butter option is cashew butter. Though feel free to use peanut butter, pecan butter, walnut butter, or even sunflower seed butter if you’d like.

Blueberries – I haven’t personally tried this recipe with frozen blueberries. The fresh blueberries bake up perfectly in my opinion, and I just can’t picture the frozen blueberries doing the same. Luckily, blueberry season begins this month so you shouldn’t have any trouble picking up a fresh pint of blueberries next time you’re at the store!

Adjust This Recipe To Your Dietary Needs

  • Add Dairy: Use 1 cup of cow’s milk instead of non-dairy milk in this recipe.
  • Use All-Purpose Flour: Swap out the oat flour for 1 and 1/2 cups of all-purpose flour instead.
  • Not Vegan: Use 1 egg instead of the flax eggs in this recipe.
  • Make it Nut-Free: Use sunflower seed butter instead of almond butter.
Healthy Blueberry Donuts (V/GF)
Print

Healthy Blueberry Donuts (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: DessertCuisine: AmericanDifficulty: Easy
Servings

12

donuts
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

These healthy baked blueberry donuts are my favorite vegan spring treat! They’re soft, sweet, and bursting with juicy fresh blueberries. These donuts are light and nutritious, but taste just as goods as the ones you’d pick up at your local bakery. Serve these healthy blueberry donuts warm with a drizzle of blueberry glaze – YUM!

Ingredients

  • 1 1/2 Cups Oat Flour, see Notes

  • 1/2 Teaspoon Baking Soda

  • 1/2 Teaspoon Baking Powder

  • 1/4 Teaspoon Salt

  • 2 Flax Eggs, see Notes

  • 1 Cup Non-Dairy Milk, see Notes

  • 1/2 Cup Creamy Almond Butter

  • 1/2 Cup Coconut Sugar, see Notes

  • 1 Tablespoons Apple Cider Vinegar

  • 1 Teaspoon Vanilla Extract

  • 1/2 Cup Fresh Blueberries

  • Flor the blueberry glaze:

  • 1/4 Cup Fresh Blueberries

  • 1 1/2 Cups Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a donut pan.
  • Mix the oat flour, baking soda, baking powder, and salt together in a large bowl.
  • In a separate small bowl, mix together the flax eggs, non-dairy milk, almond butter, coconut sugar, apple cider vinegar, and vanilla extract.
  • Add the wet ingredients into the dry ingredients, then fold in the fresh blueberries
  • Fill your donut pan with batter and bake for 20-25 minutes, then remove from molds and let cool on a wire rack.
  • Add the glaze ingredients to a blender and blend until smooth. Then top cooled donuts with blueberry glaze.

Notes

  • Oat Flour: Make oat flour by grinding rolled oats in a blender until a flour forms.
  • Non-Dairy Milk: I used almond milk, but you can use any non-dairy milk you’d like.
  • Coconut Sugar: You can use white sugar or cane sugar instead.

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