Hi, I am Joana. Today, we’re going to prepare egg and dairy-free chocolate shortcake with strawberries recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a 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 favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice 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 particular recipe, we have to 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 it.
The ingredients needed to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- Take 130 grams ☆ Cake flour
- Prepare 10 grams ☆ Cocoa powder
- Prepare 2 tsp ☆ Baking powder
- Make ready 1 dash ☆ Salt
- Make ready 3 tbsp ○ Canola oil
- Make ready 1 tbsp ○ Marmalade
- Make ready 1 tbsp ○ Maple syrup
- Take 150 ml ○ Soy milk
- Make ready 1 dash ○ Vanilla essence
- Get 1 block ※ Firm tofu
- Prepare 2 tbsp ※ Marmalade
- Make ready 1 tbsp ※ Maple syrup
- Prepare 1 tbsp ※ Canola oil
- Take 1 ※ Liqueur (, Cointreau, or your choice of liqueur)
- Prepare 1 dash ※ Lemon juice
- Prepare 1 dash ※ Vanilla extract
- Prepare 1 Strawberries
- Prepare 2 tbsp ◎ Jam (your choice)
- Get 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.
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