Egg and Dairy-Free Chocolate Shortcake with Strawberries

Name: Egg and Dairy-Free Chocolate Shortcake with Strawberries
Yield: 6 servings
Cuisine: American
Ingredients: 130 grams ☆ Cake flour; 10 grams ☆ Cocoa powder; 2 tsp ☆ Baking powder; 1 dash ☆ Salt; 3 tbsp ○ Canola oil; 1 tbsp ○ Marmalade; 1 tbsp ○ Maple syrup; 150 ml ○ Soy milk; 1 dash ○ Vanilla essence; 1 block ※ Firm tofu; 2 tbsp ※ Marmalade; 1 tbsp ※ Maple syrup; 1 tbsp ※ Canola oil; 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur); 1 dash ※ Lemon juice; 1 dash ※ Vanilla extract; 1 Strawberries; 2 tbsp ◎ Jam (your choice); 2 tbsp ◎ Water

cookpad.japan @cookpad_jp

I adjusted this recipe to an easy process with ingredients I had at home.

Thoroughly draining the tofu will produce a firm cream.
Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron

I adjusted this recipe to an easy process with ingredients I had at home.

Thoroughly draining the tofu will produce a firm cream.
Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron

cookpad.japan @cookpad_jp

I adjusted this recipe to an easy process with ingredients I had at home.

Thoroughly draining the tofu will produce a firm cream.
Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron

I adjusted this recipe to an easy process with ingredients I had at home.

Thoroughly draining the tofu will produce a firm cream.
Since decorating the cake is troublesome, I spread a soft cream over it instead as shown in the photo. Recipe by uronkouron

Saved

Ingredients

6 servings

130 grams☆ Cake flour
10 grams☆ Cocoa powder
2 tsp☆ Baking powder
1 dash☆ Salt
3 tbsp○ Canola oil
1 tbsp○ Marmalade
1 tbsp○ Maple syrup
150 ml○ Soy milk
1 dash○ Vanilla essence
1 block※ Firm tofu
2 tbsp※ Marmalade
1 tbsp※ Maple syrup
1 tbsp※ Canola oil
1※ Liqueur (rum, Cointreau, or your choice of liqueur)
1 dash※ Lemon juice
1 dash※ Vanilla extract
1Strawberries
2 tbsp◎ Jam (your choice)
2 tbsp◎ Water

Saved

Steps

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.