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Vanilla Mini Shortcakes with Jam

  • Total: Prep Time: 10mins / Cook time: 12-14 mins
  • Serves: Makes 12


  • 3 tbsp Cocobella Vanilla Coconut Yoghurt
  • 4 tbsp vegan butter, softened (60g)
  • 85g vegan cream cheese, softened
  • 1 cup coconut sugar or sweetener of choice
  • 1 cup all-purpose flour
  • ½ teaspoon salt

To Serve


  1. Preheat oven to 175°C/350°F.
  2. Using a food processor or electric mixer, cream together the yoghurt, butter, cream cheese and sugar until light and fluffy, about 3-5 minutes.
  3. Mix in flour and salt, until just incorporated.
  4. Place dough in cake mould ¾ way full and bake for 12-14 minutes (depending on how big your mould is). The cakes are ready when the edges and bottoms are golden brown.
  5. Let cool on baking sheet for 10 minutes, then remove from mould and spread jam and coconut yoghurt on top. Enjoy!

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