Egg and Dairy-Free Chocolate Shortcake with Strawberries
Egg and Dairy-Free Chocolate Shortcake with Strawberries

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, egg and dairy-free chocolate shortcake with strawberries. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Egg and Dairy-Free Chocolate Shortcake with Strawberries is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook egg and dairy-free chocolate shortcake with strawberries using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
  1. Make ready 130 grams ☆ Cake flour
  2. Make ready 10 grams ☆ Cocoa powder
  3. Prepare 2 tsp ☆ Baking powder
  4. Get 1 dash ☆ Salt
  5. Prepare 3 tbsp ○ Canola oil
  6. Take 1 tbsp ○ Marmalade
  7. Prepare 1 tbsp ○ Maple syrup
  8. Get 150 ml ○ Soy milk
  9. Make ready 1 dash ○ Vanilla essence
  10. Take 1 block ※ Firm tofu
  11. Prepare 2 tbsp ※ Marmalade
  12. Get 1 tbsp ※ Maple syrup
  13. Get 1 tbsp ※ Canola oil
  14. Get 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
  15. Get 1 dash ※ Lemon juice
  16. Make ready 1 dash ※ Vanilla extract
  17. Make ready 1 Strawberries
  18. Take 2 tbsp ◎ Jam (your choice)
  19. Prepare 2 tbsp ◎ Water
Steps to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
  1. Thoroughly combine the ☆ ingredients and sift together. Preset the oven to 170℃ for 40 minutes.
  2. Briefly boil the tofu, then drain (for about 15-30 minutes).
  3. To prepare the cake batter: Combine the ○ ingredients and whisk until evenly combined.
  4. Add to the ☆ ingredients and briskly stir until no longer floury (do not knead).
  5. Bake for 35 minutes at 170℃ in a pound cake mold (lined with parchment paper).
  6. To prepare the tofu cream: Incorporate the tofu from Step 2 with the remaining ※ ingredients and use a blender or food processor to combine.
  7. It's done once it's smooth. Adjust the sweetness to taste. Chill in the refrigerator, if possible.
  8. To prepare the syrup: Combine the ◎ ingredients in a bowl and mix well.
  9. Once the batter from Step 5 is finished baking, transfer to a cake rack to cool. Once it has cooled down, slice in half to make two layers.
  10. Brush the syrup onto the outer crust (the hardened portions) of the cake to soften.
  11. Decorate with the tofu cream and strawberries.
  12. Chill in the refrigerator to slightly stiffen the cream.

So that’s going to wrap it up for this special food egg and dairy-free chocolate shortcake with strawberries recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!