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

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going 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 bit tasty. This will be really delicious.

Egg and Dairy-Free Chocolate Shortcake with Strawberries is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. 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:
  1. Make ready 130 grams ☆ Cake flour
  2. Get 10 grams ☆ Cocoa powder
  3. Take 2 tsp ☆ Baking powder
  4. Make ready 1 dash ☆ Salt
  5. Take 3 tbsp ○ Canola oil
  6. Make ready 1 tbsp ○ Marmalade
  7. Prepare 1 tbsp ○ Maple syrup
  8. Prepare 150 ml ○ Soy milk
  9. Get 1 dash ○ Vanilla essence
  10. Take 1 block ※ Firm tofu
  11. Make ready 2 tbsp ※ Marmalade
  12. Take 1 tbsp ※ Maple syrup
  13. Prepare 1 tbsp ※ Canola oil
  14. Make ready 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
  15. Make ready 1 dash ※ Lemon juice
  16. Get 1 dash ※ Vanilla extract
  17. Get 1 Strawberries
  18. Prepare 2 tbsp ◎ Jam (your choice)
  19. Get 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 is going to wrap it up with this exceptional food egg and dairy-free chocolate shortcake with strawberries recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!