Hello, I’m Laura. Today, I’m gonna show you how to prepare egg and dairy-free chocolate shortcake with strawberries recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a bit tastier. 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something that I’ve loved my whole life.
To get started with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- Prepare 130 grams ☆ Cake flour
- Get 10 grams ☆ Cocoa powder
- Make ready 2 tsp ☆ Baking powder
- Make ready 1 dash ☆ Salt
- Get 3 tbsp ○ Canola oil
- Prepare 1 tbsp ○ Marmalade
- Take 1 tbsp ○ Maple syrup
- Get 150 ml ○ Soy milk
- Make ready 1 dash ○ Vanilla essence
- Take 1 block ※ Firm tofu
- Take 2 tbsp ※ Marmalade
- Make ready 1 tbsp ※ Maple syrup
- Make ready 1 tbsp ※ Canola oil
- Prepare 1 ※ Liqueur (, Cointreau, or your choice of liqueur)
- Take 1 dash ※ Lemon juice
- Take 1 dash ※ Vanilla extract
- Get 1 Strawberries
- Get 2 tbsp ◎ Jam (your choice)
- Make ready 2 tbsp ◎ Water
Instructions 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’s going to wrap it up for this special dish egg and dairy-free chocolate shortcake with strawberries recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
