I love strawberry shortcake! But, let’s make it autumnal. This vegan apple pie shortcake is sure to please anyone, like, perhaps, all your Thanksgiving guests?! Super simple apple pie filling sits in between flaky, buttery, chai spiced shortcakes! Top these little desserts with some vegan whipped cream and everyone can have their own cute individual treat. This recipe makes 8 huge shortcakes, or you can make 16 smaller ones if you are having more guests. Brush the top of the shortcakes with some vegan butter and sprinkle coarse sugar on top. You will have crunchy, golden brown shortcakes that are still tender on the inside.
What You Need For These Vegan Shortcakes:
- All Purpose Flour, Baking Powder, Cane Sugar and Salt: These are the dry ingredients to start off the shortcakes.
- Cinnamon, Ginger, Cardamom, Nutmeg, Allspice, Cloves and Black Pepper: Combine these to make a homemade chai spice to season the shortcakes.
- Vegan Butter and Non-dairy Milk: These are the wet ingredients for the shortcakes. I like to use oat milk.
- Apples: I prefer to use Granny Smith apples, but any will do.
- Cornstarch: To thicken the apple pie filling.
I will state the obvious here and say, you certainly don’t need a special occasion to make this recipe for vegan apple pie shortcake. You can make these sugar crystaled, many layered, chai spiced, perfect in every way, joyful little shortcakes. They are super fast to make. The shortcakes can be thrown together in a few minutes, baked in 15. The apple pie filling is made in the 15 minutes it takes to bake the shortcakes, and bing bang boom! You can have a mouthful of piping hot apple pie shortcake and whipped cream.
Why Should You Make This Fall Dessert:
- 3 words. Chai. Spiced. Shortcake.
- The apple pie filling is the easiest and most delicious!
- This dessert is super easy and fun to make.
- Kid and adult approved.
- Perfect for Thanksgiving or any fall get together.
Vegan Apple Pie Shortcake
Ingredients
Chai Spiced Shortcakes
- 4 Cups All purpose flour
- 5 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger powder
- 1/4 teaspoon Cardamom
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Allspice
- 1/4 teaspoon Cloves, ground
- Pinch of Black pepper
- 3 Tablespoons Organic cane sugar
- 1/2 teaspoon Salt
- 3/4 Cup Vegan butter, room temperature
- 1 1/4 Cup Non-dairy milk, unsweetened I used oat milk
Apple Pie Filling
- 4 Medium Granny smith apples, peeled and chopped
- 2 Tablespoons Vegan butter
- 1/3 Cup Organic cane sugar
- 3 Tablespoons Apple juice or water
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- Pinch of Salt
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
Instructions
- Make the shortcakes first. Preheat the oven to 450 degrees(F).
- In a large mixing bowl, sift together the flour, baking powder, cinnamon, ginger, cardamom, nutmeg, allspice, and cloves.
- Then add the black pepper, sugar and salt to the bowl and stir to combine.
- Add the vegan butter and start to cut the butter into the dry ingredients with a fork or pastry cutter. I like to then use my hands to press and separate the vegan butter into the dry ingredients until the butter is evenly distributed and the mixture resembles sand.
- Pour in the non-dairy milk and begin to stir the mixture together. Once the mixture starts to come together, you want to knead it with your hands for about a minute or until the mixture is fully combined and no longer sticky.
- Turn the shortcake dough out onto a floured surface. Fold the dough over its self a few times and then flatten out into a disk.
- Rolled the disk out to about 1 inch thick. Then cut out circles with a biscuit cutter or small cup. Push the dough scraps back together, roll back out and cut more circles. You should get about 8 to 10 circles.
- Place each shortcake into a baking dish that has been sprayed with non-stick spray. They can be right up against each other. Brush the tops of the shortcakes with a little melted vegan butter and sprinkle with a little cane sugar if desired.
- Bake for 15 to 17 minutes or until the shortcakes are golden brown and cooked through.
- While the shortcakes bake, make the apple pie filling. Put the vegan butter in a medium sized saucepan and heat on medium. Once the butter has melted, add the cane sugar and apple juice or water. Whisk to combine.
- Once the sugar has dissolved, add the apples, cinnamon, nutmeg and salt. Stir to combine.
- Let the apples simmer, stirring frequently and reducing heat as needed until the apples are tender. About 5 to 6 minutes.
- In a small bowl, whisk together the cornstarch and water. Then pour the mixture into the saucepan. Stir to combine. The mixture will start to thicken quickly.
- Once the mixture has thickened turn off the heat.
- When the shortcakes are done, cut them in half, top the bottom half with some apple pie filling, then the top of the shortcake and then vegan whipped cream on top!
Video
Nutrition
Hi there,
I was wondering if you can make this gluten free? Not sure what gluten free flour to use, maybe 1:1?
I have not tried this recipe with gluten-free flour, but I do think a 1:1 all purpose flour blend would work well!