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

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We hope you got insight from reading it, now let’s go back to egg and dairy-free chocolate shortcake with strawberries recipe. To cook egg and dairy-free chocolate shortcake with strawberries you need 19 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Egg and Dairy-Free Chocolate Shortcake with Strawberries:
  1. Get 130 grams ☆ Cake flour
  2. You need 10 grams ☆ Cocoa powder
  3. Take 2 tsp ☆ Baking powder
  4. Prepare 1 dash ☆ Salt
  5. Prepare 3 tbsp ○ Canola oil
  6. Get 1 tbsp ○ Marmalade
  7. Take 1 tbsp ○ Maple syrup
  8. Take 150 ml ○ Soy milk
  9. You need 1 dash ○ Vanilla essence
  10. Take 1 block ※ Firm tofu
  11. Get 2 tbsp ※ Marmalade
  12. Prepare 1 tbsp ※ Maple syrup
  13. Prepare 1 tbsp ※ Canola oil
  14. Take 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
  15. Prepare 1 dash ※ Lemon juice
  16. Get 1 dash ※ Vanilla extract
  17. Use 1 Strawberries
  18. Prepare 2 tbsp ◎ Jam (your choice)
  19. Use 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.

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