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In honor of Mother’s day and Celiac Awareness month we’re celebrating with a simple and delicious berry shortcake with a homemade fruit spread! Everything is dairy, nut, gluten, soy and egg free!
Check out the full recipe here:
Preheat oven to 350
Dry Ingredients:
1 1/2 cup Authentic foods cake flour
1/3 cup Coconut Sugar
1 tsp. Baking Powder (Bobs Red Mill)
1/2 tsp. Baking Soda (Rumfords)
1/2 tsp. Cinnamon
1/4 tsp. Himalayan Sea Salt
Wet Ingredients:
1/4 cup Light Olive Oil
1/2 tsp. vanilla extract
1 cup. Seltzer or Club Soda
1 3/4 tsp. Apple Cider Vinegar (Braggs)
Add wet ingredients to dry and mix until combined
Pour into greased cake pan
Bake for 45 min. or until a toothpick inserted in the center comes out clean and cake is springy and golden brown.
Berry spread recipe here:
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Please watch: “How to make Dairy-free Chocolate Fudgesicles (Vegan, Coconut milk-free)”
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