Golden Amaranth Short Cake

This shortcake takes a hard left from the standard butter-and-cream approach. Amaranth flour and whole wheat pastry flour give the base an earthy, slightly nutty character, while tahini cut into the dry mix creates that crumbly, biscuit-like texture you want in a shortcake without any butter or dairy.

Chopped almonds add bite and the honey keeps things naturally sweet without refined sugar.

The real surprise is the topping: blended tofu whipped with honey and vanilla stands in for whipped cream, poured over crushed pineapple spooned onto each wedge. It’s lighter than traditional shortcake cream but still rich enough to feel like dessert.

Kitchen Tips

• Cut the tahini into the flour the way you’d cut butter into biscuit dough. You want pea-sized crumbles, not a paste
• Don’t overmix once you add the liquids. A few lumps are fine and keep the shortcake tender
• The cake bakes fast at high heat, so check it at 12 minutes. You want lightly golden, not dark
• Blend the tofu cream until completely smooth. Any graininess will give it away

Variations

• Swap pineapple for sliced strawberries or peaches when they’re in season
• Use maple syrup instead of honey for a vegan version (pair with plant milk)
• Add a sprinkle of toasted sesame seeds on top to echo the tahini in the cake