Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, egg and dairy-free chocolate shortcake with strawberries. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Egg and Dairy-Free Chocolate Shortcake with Strawberries is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Egg and Dairy-Free Chocolate Shortcake with Strawberries is something that I have loved my entire life. They’re nice and they look fantastic.
Egg and Dairy-Free Chocolate Shortcake with Strawberries is something which I've loved my entire life. To begin with this particular recipe, we have to first prepare a few components. In a mixing cup, add the vinegar to. Stir all of the dry ingredients together in a large bowl.
To begin with this particular recipe, we have to 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:
- Take 130 grams ☆ Cake flour
- Prepare 10 grams ☆ Cocoa powder
- Make ready 2 tsp ☆ Baking powder
- Make ready 1 dash ☆ Salt
- Make ready 3 tbsp ○ Canola oil
- Prepare 1 tbsp ○ Marmalade
- Prepare 1 tbsp ○ Maple syrup
- Take 150 ml ○ Soy milk
- Get 1 dash ○ Vanilla essence
- Prepare 1 block ※ Firm tofu
- Make ready 2 tbsp ※ Marmalade
- Make ready 1 tbsp ※ Maple syrup
- Take 1 tbsp ※ Canola oil
- Make ready 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
- Get 1 dash ※ Lemon juice
- Take 1 dash ※ Vanilla extract
- Take 1 Strawberries
- Prepare 2 tbsp ◎ Jam (your choice)
- Take 2 tbsp ◎ Water
Cut straight down with a biscuit cutter or cookie cutter (do not twist). Stir all of the dry ingredients together in a large bowl. Add the liquid ingredients and stir together gently until "just mixed.". Oven rack should be one level below the middle.
Steps to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- Thoroughly combine the ☆ ingredients and sift together. Preset the oven to 170℃ for 40 minutes.
- Briefly boil the tofu, then drain (for about 15-30 minutes).
- To prepare the cake batter: Combine the ○ ingredients and whisk until evenly combined.
- Add to the ☆ ingredients and briskly stir until no longer floury (do not knead).
- Bake for 35 minutes at 170℃ in a pound cake mold (lined with parchment paper).
- To prepare the tofu cream: Incorporate the tofu from Step 2 with the remaining ※ ingredients and use a blender or food processor to combine.
- It's done once it's smooth. Adjust the sweetness to taste. Chill in the refrigerator, if possible.
- To prepare the syrup: Combine the ◎ ingredients in a bowl and mix well.
- 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.
- Brush the syrup onto the outer crust (the hardened portions) of the cake to soften.
- Decorate with the tofu cream and strawberries.
- Chill in the refrigerator to slightly stiffen the cream.
- Ready to serve and ENJOY!
Add the liquid ingredients and stir together gently until "just mixed.". Oven rack should be one level below the middle. Line a baking pan with a silicone mat or with parchment paper and then place the pan inside of a second baking pan of similar size. In a large bowl, mix coconut oil, sweetener, coconut milk, eggs, vanilla, and almond extract until well combined. In a medium bowl, mix whisk together the almond flour, coconut flour, baking powder, and salt.
So that’s going to wrap this up for this special food egg and dairy-free chocolate shortcake with strawberries recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
