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Grain-free, Vegan Chocolate Strawberry Shortcake

  • Author: Jessi Heggan
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 60




  • 1 lb strawberries, sliced
  • 1 Tbsp coconut sugar
  • 1 tsp vanilla extract

Chocolate Shortcake

  • 1 Tbsp ground flax
  • 3 Tbsp water
  • 2 cups Paleo Baking Flour
  • ½ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 6 Tbsp palm shortening
  • ½ cup coconut milk (I used canned, lite)
  • 2 tsp apple cider vinegar
  • 3 Tbsp maple syrup
  • ½ cup mini chocolate chips

Coconut Whipped Cream

  • 1 can full-fat coconut milk, cold (see notes)
  • 1 tsp vanilla extract
  • 2 Tbsp maple syrup


  1. Slice the strawberries and add them to a large bowl with coconut sugar and vanilla extract. Set aside and let sit for a minimum of 30 minutes.
  2. Preheat oven to 350 and line a baking sheet with parchment paper.
  3. Add the ground flax and water to a small bowl and mix. Place in the refrigerator while you prepare the rest.
  4. Add the flour, cocoa powder, baking soda and sea salt to a large bowl and whisk together.
  5. Add the palm shortening and use a fork or your hands to mix until it resembles coarse meal.
  6. Add the flax egg, coconut milk, apple cider vinegar and maple syrup. Use a wooden spoon to mix thoroughly. Add the chocolate chips and mix.
  7. Spread some cocoa powder down on a clean surface and place the shortcake dough in the middle. Use your hands to roll out the dough into about a 2-inch thick circle.
  8. Use a biscuit cutter or juice glass to cut out the biscuits and then place on the baking sheet.
  9. Bake for 20 minutes and then remove from the oven and let cool completely.
  10. Scoop the cold coconut cream off the top of the can and place in a large bowl or stand mixer. Add the maple and vanilla and beat until mixture is fluffy.
  11. Slice the chocolate shortcake in half and top with sliced strawberries and coconut whipped cream. Serve immediately


  • The coconut cream needs to be cold. Place in the refrigerator over night or for 10-12 hours. You will only want to use the hard cream on top for the whipped cream.


  • Serving Size: 6