An ode to the chocolate shortcake.

Flaky

Delicate

Warm

Sweet

Studded with dark chocolate

Begging to be topped with coconut whipped cream and fresh fruit

This is my kind of dessert.

This recipe was inspired by my Best Damn Vegan Biscuits. I’ve been wondering for a while now whether a sweet, chocolate version would work as a shortcake.

Verdict? It totally does.

These shortcakes are quick and easy, requiring just 30 minutes and 1 bowl to prepare. They’re also butter-free thanks to coconut oil and naturally sweetened with coconut sugar!

If you’ve never had a shortcake before, it’s essentially a subtly sweet, flaky biscuit/cake hybrid that’s typically served with whipped cream and strawberries – the perfect casual dessert.

I’m absolutely smitten with this chocolate version. Though I haven’t tried a vanilla flavor yet, I’m sure that would work well, too!

These shortcakes are the real deal. They’re

Flaky

Tender

Warm

Chocolaty

Sweet

& Satisfying

I’ve primarily enjoyed shortcakes at room temperature, but I think these are best warm since the chocolaty is still gooey.

If you give this recipe a try, let us know what you think by leaving a comment and rating it! And don’t forget to snap a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers!