Description
This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 1/2 tablespoons cocoa powder
- ½ cup turbinado raw cane sugar
- Pinch kosher salt
- 1 large egg
- ¾ cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 to 3 peaches or nectarines (about 2 cups chopped)
- 1½ tablespoons sugar
- 1 teaspoon balsamic vinegar
- Sweetened whipped cream or coconut whipped cream
Instructions
- Preheat the oven to 375°F.
- In a medium bowl, combine the dry ingredients: 1 cup all-purpose flour, 2 teaspoons baking powder, 2 ½ tablespoons cocoa powder, ½ cup turbinado raw cane sugar, and one pinch kosher salt.
- Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
- Mix the wet ingredients into the dry ingredients. Spray with cooking spray or grease 6 cups of a muffin tin, then pour in the batter equally to the 6 cups (or 7 or 8, for slightly smaller cakes). Lightly spray the tops of the cakes, then bake for 15 to 20 minutes until the tops are lightly browned. Let stand in the muffin tin 1 minute, then remove to a wire rack to cool for 5 minutes.
- While the cakes bake, wash the peaches and slice enough for about 2 cups into a medium bowl. Stir in 1½ tablespoons sugar and 1 teaspoon balsamic vinegar, then let stand until serving, stirring occasionally.
- Make the whipped cream, using whipping cream or coconut milk.
- When ready to serve, cut the cakes in half. Spoon over peaches, top with whipped cream and the remaining half of the shortcake.
- Category: Dessert
- Method: Baked
- Cuisine: American
