To make the shortcake:
Preheat the oven to 400°F. Combine the flour, sugar, baking powder, and allspice in a mixing bowl. Mix in the margarine and set aside.
In a separate bowl, thoroughly combine the milk, egg substitute, and vanilla. Stir this mixture into the flour mixture until thoroughly combined; the dough will be very sticky. Cover and refrigerate or freeze the dough for at least 20 to 30 minutes, until firm enough to handle.
Divide the dough into 4 equal portions and place on a baking sheet coated with nonstick cooking spray. Bake in the oven for 20 minutes until golden brown. Remove the shortcakes from the oven and place on a wire rack to cool.
Meanwhile, combine the blackberries, honey, vodka, and lime juice in a small bowl and marinate berries for 1 hour.
To make the chantilly:
Place the milk, orange zest, and mint in a small saucepan and bring just to a boil. Remove from the heat and let infuse for 10 minutes. Strain the mixture into a mixing bowl and refrigerate until cool. Add the whipped topping mix to the mixing bowl and beat until stiff.
To make the cilantro oil:
Place the ingredients in a blender and purée until emulsified.
To serve:
To assemble the dessert, cut each shortcake in half crosswise and place the bottoms on serving plates. Spoon the berry mixture on each shortcake bottom and top with ¼ of the chantilly. Place the top half of the shortcakes over the chantilly and drizzle each serving with 2 teaspoons of the cilantro oil.
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