This is a winter version of strawberry shortcake. It is delicious and makes a special Valentine’s Day treat. The chocolate shortcake is not “real” sweet, as the other toppings bring the sweetness. It is delicious.

Vegan Chocolate Shortcakes with Pears and Caramel Sauce

Yield: 8 shortcakes


  • 2½ cups AP flour
  • ½ cup cocoa powder
  • 5 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 cup non-dairy natural yogurt
  • 1 non-dairy egg replacement
  • 7 tablespoons margarine
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt

for the caramel sauce:

  • cup brown sugar
  • 2 tablespoons margarine
  • ½-1 cup non-dairy natural yogurt
  • pinch salt
  • 1 teaspoon cornstarch, mixed with a bit of water
  • 4 pears, peeled,cored and sliced thinly
  • splash lemon juice
  • enough to cover the pear slices water
  • whipped topping
  • powdered sugar
Vegan Chocolate Shortcakes with Pears and Caramel Sauce


  1. Pre-heat the oven to 400℉/200℃. Prepare a baking tray with baking parchment.
  2. Place the flour, cocoa, baking powder baking soda and pinch of salt in bowl and mix.
  3. Cut the margarine into the mixture using pastry cutter, knives, a fork or your fingers. The mixture should be as coarse sand.
  4. In another bowl, prepare the egg replacement.
    1. Add the sugar to the egg replacement.
    2. Stir the mixture into the dry mixture.
    3. Add the yogurt or non-dairy milk oil using.
    4. Gently mix stir to mix, just until it comes together as a rough dough.
  5. Spoon 8 even lumps of the mixture onto the baking parchment, allowing 2 inches of space between each lump of dough.
  6. Place in the oven to bake for 12-15 minutes.
  7. Remove from the oven but allow to cool on the baking tray.
  8. Peel and core the pears. Slice them thinly and place in a small saucepan.
  9. Cover with water and a splash of lemon juice.
  10. Gently bring to a soft boil and cook until the pears are lightly softened.
  11. Remove from the heat and allow too cool.
  12. To make the caramel sauce:
    1. Place the margarine in a small saucepan and melt over a low heat.
    2. Add the brown sugar and pinch of salt.
    3. Stir to mix evenly.
    4. Add the non-dairy yogurt and mix well.
    5. Mix the cornstarch with a bit of water and add to the caramel sauce. Stir well as the sauce thickens. Remove from the heat and allow to cool.
  13. To build the desserts:
    1. Slice the cooled shortcakes horizontally in half and place the bottom half on individual dessert plates.
    2. Add a generous layer of whipped topping on the bottom half of the shortcake.
    3. Add a few slices of the cooked pears on top of the whipped topping.
    4. Drizzle a generous amount of the caramel sauce over the pears.
    5. Add the top portion of the shortcake on top and sprinkle with powdered sugar.
    6. We enjoyed the treat with a nice cup of coffee.


The recipe can be halved to make 4 nice shortcakes.
Alternately for the yogurt, you could use a non-dairy milk, perhaps try using just 3/4 of a cup and if that is not enough add more one tablespoon at a time.