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

Before you jump to Egg and Dairy-Free Chocolate Shortcake with Strawberries recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is nowadays a good deal more popular than in the past and rightfully so. Poor diet is one factor in health conditions such as heart disease and hypertension which can put a drain on the economy. There are more and more campaigns to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. People typically think that healthy diets call for a lot of work and will significantly alter how they live and eat. In reality, however, simply making some small changes can positively affect everyday eating habits.

The first change you need to make is to pay more attention to what you purchase when you shop for food since it is likely that you are inclined to pick up many of the things without thinking. For example, did you ever think to check how much sugar and salt are in your preferred cereal? Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a good change to your diet.

Obviously, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

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