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Chocolate Peach Shortcake

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This tasty chocolate peach shortcake recipe stars juicy peaches and lightly sweet, moist chocolate shortcakes topped with crunchy turbinado sugar.

Ingredients

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  • 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

  1. Preheat the oven to 375°F.
  2. 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.
  3. Add the wet ingredients: 1 large egg, ¾ cup low-fat Greek yogurt, and 1 teaspoon vanilla extract.
  4. 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.
  5. 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.
  6. Make the whipped cream, using whipping cream or coconut milk.
  7. When ready to serve, cut the cakes in half. Spoon over peaches, top with whipped cream and the remaining half of the shortcake.

Find it online: https://www.acouplecooks.com/chocolate-peach-shortcakes/