Easy Yummy Egg and Dairy-Free Chocolate Shortcake with Strawberries

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Egg and Dairy-Free Chocolate Shortcake with Strawberries.

Egg and Dairy-Free Chocolate Shortcake with Strawberries You can cook Egg and Dairy-Free Chocolate Shortcake with Strawberries using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of Egg and Dairy-Free Chocolate Shortcake with Strawberries

  1. It’s of ☆ Cake flour.
  2. Prepare of ☆ Cocoa powder.
  3. It’s of ☆ Baking powder.
  4. It’s of ☆ Salt.
  5. It’s of ○ Canola oil.
  6. Prepare of ○ Marmalade.
  7. You need of ○ Maple syrup.
  8. You need of ○ Soy milk.
  9. You need of ○ Vanilla essence.
  10. You need of ※ Firm tofu.
  11. Prepare of ※ Marmalade.
  12. Prepare of ※ Maple syrup.
  13. You need of ※ Canola oil.
  14. You need of ※ Liqueur (rum, Cointreau, or your choice of liqueur).
  15. You need of ※ Lemon juice.
  16. It’s of ※ Vanilla extract.
  17. It’s of Strawberries.
  18. It’s of ◎ Jam (your choice).
  19. It’s of ◎ Water.

Egg and Dairy-Free Chocolate Shortcake with Strawberries instructions

  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..

recipe by cookpad.japan @cookpad