Guilt-Free Strawberry Beet Shortcake
*Betanin, Anthocyanins, Medium-Chain Triglycerides
Promotes Detoxification, Memory, and Heart; is Anti-inflammatory and full of Antioxidants!
Created by AmbeR Day
Reviewed and Tested by Bonnie
(This is the same cake as my Vegan Tres Leche. Be a She-ro and use half this cake to make the Shortcakes and the other half to make the Tres Leche. The cake keeps like a CHAMP if you freeze it before pouring on the liquidy toppings from either recipe. Cake recipe makes 10 breakfast servings. The berry mixture listed below is for one serving.)
Bonnie: “Ever had dessert for breakfast? That’s what it felt like when we tried the Strawberry Beet Shortcake. It is moist and just the right amount of sweet. We tried both with and without coconut cream and would definitely suggest using the cream. It adds that little bit of decadence to the treat. The hardest part of this meal was finding some of the ingredients. I had no idea what psyllium husks were and had to Google them. Found that I was able to get most of the ingredients I needed at Sprouts or Central Market. The beet is almost undetectable. I was able to get it past my dad, who has a very deep aversion to beets.”
Ingredients For the Cake:
(adapted from this lovely recipe)
1 3/4 c A.P. Flour
½ c dehydrated bananas, ground into fine meal
½ c shredded, unsweetened coconut, ground into a fine meal.
¼ c psyllium husks
¾ c Organic Sugar
¾ c Coconut Sugar
2 t. Baking Soda
1/4 t Salt
2 c Almond Milk (unsweetened)
2/3 Cup Vegetable Oil
2 ½ t. Vanilla Extract
3/4 T Red Wine Vinegar
Preheat oven to 350 and prepare 9/16” pan with coconut oil and dusting with ground banana meal.
“Thoroughly mix dry ingredients in a bowl. Create a well and place the almond milk, oil, extract, and vinegar in the center. Gently mix till homogeneous (do not over mix). Pour the batter into the pan a bake for 30-35 min. Allow to cool for an hour.”
Ingredients For the Fruit:
½ cup sliced fresh( or frozen and thawed) strawberries
½ cup shredded or diced beet (raw /frozen and thawed, or blanched. NOT canned or pickled)
2 Tbs agave nectar, honey or sugar of choice
Combine all ingredients and allow to macerate for at least 1 hour.
Ingredients/Instructions For Coconut Cream (optional):
Store a can of coconut milk upside-down in the refrigerator over-night. Remove from ‘fridge, invert and open the can while trying not to disturb the contents. The coconut “cream” should have separated and will be somewhat solid and pristinely white. Spoon the cream out of the can without including any of the thin, clearer liquid. (use the clear liquid in smoothies or overnight oats. It’s very delicious).
Whip/beat the cream until it is uniform consistency.
Cut the cake into desired sizes/shapes (I used a round cookie/biscuit cutter that was JUST smaller than the mouth of my mason jar.) Layer the cake, coconut cream (optional), and fruit in a mason jar or other container, repeating the pattern until desired height. Drizzle juices from the fruit over the top.
*Ingredients for cake make a full 9”/16” pan. Fruit measurements are for 1 serving in a pint mason jar.
Vegan Tres Leche
*Zinc, Magnesium, Potassium, Medium-Chain-Triglycerides
Great for your Heart, Immune System, Brain Function and Mood!