Recipe of Ultimate Egg and Dairy-Free Chocolate Shortcake with Strawberries

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, egg and dairy-free chocolate shortcake with strawberries. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Egg and Dairy-Free Chocolate Shortcake with Strawberries is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 cook it.

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

Instructions 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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