Gluten-Free Berry Shortcake | Vegan, Soy-free, Nut-free



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:


Please watch: “How to make Dairy-free Chocolate Fudgesicles (Vegan, Coconut milk-free)”



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