Vegan Apple Pie Shortcake

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Vegan buttery, flaky, chai spiced shortcakes topped with apple pie filling and vegan whipped cream.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Servings:

Calories: 401kcal

Author: Lauren Boehme

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

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