Hello, I’m Jane. Today, I’m gonna show you how to make egg and dairy-free chocolate shortcake with strawberries recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really 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 recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something which I’ve loved my entire life.
To be with this recipe, we must first 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:
- Make ready 130 grams ☆ Cake flour
- Take 10 grams ☆ Cocoa powder
- Make ready 2 tsp ☆ Baking powder
- Get 1 dash ☆ Salt
- Make ready 3 tbsp ○ Canola oil
- Prepare 1 tbsp ○ Marmalade
- Prepare 1 tbsp ○ Maple syrup
- Get 150 ml ○ Soy milk
- Take 1 dash ○ Vanilla essence
- Take 1 block ※ Firm tofu
- Take 2 tbsp ※ Marmalade
- Make ready 1 tbsp ※ Maple syrup
- Prepare 1 tbsp ※ Canola oil
- Take 1 ※ Liqueur (, Cointreau, or your choice of liqueur)
- Make ready 1 dash ※ Lemon juice
- Get 1 dash ※ Vanilla extract
- Prepare 1 Strawberries
- Take 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’s going to wrap it up with this special dish egg and dairy-free chocolate shortcake with strawberries recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
