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

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Citrus fruit will be one of the greatest things that you could have for your desserts, as opposed to having a piece of cake or perhaps ice cream. Along with vitamin C, you will realize that there are plenty of other health benefits that you will find in these kinds of fruits. One desert that I have always enjoyed is orange pieces blended together with shredded coconut and mixed together with a gentle honey dressing.

If you decide that your overall health is important to you, you need to take these recommendations to heart. Something that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to egg and dairy-free chocolate shortcake with strawberries recipe. You can cook egg and dairy-free chocolate shortcake with strawberries using 19 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Egg and Dairy-Free Chocolate Shortcake with Strawberries:
  1. Get 130 grams ☆ Cake flour
  2. Take 10 grams ☆ Cocoa powder
  3. Provide 2 tsp ☆ Baking powder
  4. You need 1 dash ☆ Salt
  5. Get 3 tbsp ○ Canola oil
  6. Prepare 1 tbsp ○ Marmalade
  7. Use 1 tbsp ○ Maple syrup
  8. You need 150 ml ○ Soy milk
  9. Take 1 dash ○ Vanilla essence
  10. Get 1 block ※ Firm tofu
  11. Prepare 2 tbsp ※ Marmalade
  12. You need 1 tbsp ※ Maple syrup
  13. Get 1 tbsp ※ Canola oil
  14. Use 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
  15. You need 1 dash ※ Lemon juice
  16. Provide 1 dash ※ Vanilla extract
  17. You need 1 Strawberries
  18. Prepare 2 tbsp ◎ Jam (your choice)
  19. Use 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.

Have you ever gone to one of those pick your own fruit farms? A moist cake that's filled with fresh fruit flavor, this strawberry almond flour cake is sure to be your new favorite dessert! The cake is topped with a creamy, dairy-free strawberry frosting that's only four ingredients! This entire dessert is SCD and Paleo friendly. It is gluten free, grain free, dairy free, and refined sugar free.

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