Easiest Way to Make Egg and Dairy-Free Chocolate Shortcake with Strawberries

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, egg and dairy-free chocolate shortcake with strawberries. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Egg and Dairy-Free Chocolate Shortcake with Strawberries is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something that I have loved my whole life.

Simple Way to Make Egg and Dairy-Free Chocolate Shortcake with Strawberries

To get started with this particular recipe, we have to first prepare a few components. You can cook egg and dairy-free chocolate shortcake with strawberries using 19 ingredients and 12 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:

1. Get 130 grams ☆ Cake flour
2. Make ready 10 grams ☆ Cocoa powder
3. Get 2 tsp ☆ Baking powder
4. Take 1 dash ☆ Salt
5. Prepare 3 tbsp ○ Canola oil
6. Take 1 tbsp ○ Marmalade
7. Take 1 tbsp ○ Maple syrup
8. Get 150 ml ○ Soy milk
9. Make ready 1 dash ○ Vanilla essence
10. Make ready 1 block ※ Firm tofu
11. Make ready 2 tbsp ※ Marmalade
12. Get 1 tbsp ※ Maple syrup
13. Make ready 1 tbsp ※ Canola oil
14. Get 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
15. Get 1 dash ※ Lemon juice
16. Make ready 1 dash ※ Vanilla extract
17. Make ready 1 Strawberries
18. Get 2 tbsp ◎ Jam (your choice)
19. Get 2 tbsp ◎ Water

Instructions

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.

As simple as that How to Prepare Egg and Dairy-Free Chocolate Shortcake with Strawberries

So that’s going to wrap it up for this exceptional food egg and dairy-free chocolate shortcake with strawberries recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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