Hello, I’m Laura. Today, we’re going to prepare egg and dairy-free chocolate shortcake with strawberries recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Egg and Dairy-Free Chocolate Shortcake with Strawberries Recipe
Egg and Dairy-Free Chocolate Shortcake with Strawberries is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have egg and dairy-free chocolate shortcake with strawberries using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- Get 130 grams ☆ Cake flour
- Prepare 10 grams ☆ Cocoa powder
- Prepare 2 tsp ☆ Baking powder
- Prepare 1 dash ☆ Salt
- Get 3 tbsp ○ Canola oil
- Make ready 1 tbsp ○ Marmalade
- Get 1 tbsp ○ Maple syrup
- Get 150 ml ○ Soy milk
- Get 1 dash ○ Vanilla essence
- Prepare 1 block ※ Firm tofu
- Prepare 2 tbsp ※ Marmalade
- Make ready 1 tbsp ※ Maple syrup
- Prepare 1 tbsp ※ Canola oil
- Get 1 ※ Liqueur (, Cointreau, or your choice of liqueur)
- Prepare 1 dash ※ Lemon juice
- Prepare 1 dash ※ Vanilla extract
- Get 1 Strawberries
- Get 2 tbsp ◎ Jam (your choice)
- Take 2 tbsp ◎ Water
Steps to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- Thoroughly combine the ☆ ingredients and sift together. Preset the oven to 170℃ for 40 minutes.
- Briefly boil the tofu, then drain (for about 15-30 minutes).
- To prepare the cake batter: Combine the ○ ingredients and whisk until evenly combined.
- Add to the ☆ ingredients and briskly stir until no longer floury (do not knead).
- Bake for 35 minutes at 170℃ in a pound cake mold (lined with parchment paper).
- To prepare the tofu cream: Incorporate the tofu from Step 2 with the remaining ※ ingredients and use a blender or food processor to combine.
- It’s done once it’s smooth. Adjust the sweetness to taste. Chill in the refrigerator, if possible.
- To prepare the syrup: Combine the ◎ ingredients in a bowl and mix well.
- 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.
- Brush the syrup onto the outer crust (the hardened portions) of the cake to soften.
- Decorate with the tofu cream and strawberries.
- Chill in the refrigerator to slightly stiffen the cream.
So that is going to wrap this up with this exceptional dish egg and dairy-free chocolate shortcake with strawberries recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
