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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 Thing To Follow.
Choosing to eat healthily offers incredible benefits and is becoming a more popular way of living. Poor diet is a leading factor in diseases such as heart disease and hypertension which can put a drain on the economy. No matter where you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on convenience foods that can affect your health in a bad way. Most people typically assume that healthy diets call for a lot of work and will significantly change the way they live and eat. Contrary to that information, people can change their eating habits for the better by implementing a few small changes.
The first change you can make is to pay more attention to what you buy when you go to the grocery since it is likely that you are inclined to pick up many of the things without thinking. For example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? One heart-healthy alternative that can give you a positive start to your day is oatmeal. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a regular part of your new healthy eating regimen.
As you can see, it is easy to begin to make healthy eating a regular part of 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 make egg and dairy-free chocolate shortcake with strawberries you need 19 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Egg and Dairy-Free Chocolate Shortcake with Strawberries:
- You need 130 grams ☆ Cake flour
- Get 10 grams ☆ Cocoa powder
- You need 2 tsp ☆ Baking powder
- Take 1 dash ☆ Salt
- Provide 3 tbsp ○ Canola oil
- Get 1 tbsp ○ Marmalade
- Provide 1 tbsp ○ Maple syrup
- Provide 150 ml ○ Soy milk
- Prepare 1 dash ○ Vanilla essence
- Use 1 block ※ Firm tofu
- Prepare 2 tbsp ※ Marmalade
- You need 1 tbsp ※ Maple syrup
- Use 1 tbsp ※ Canola oil
- Take 1 ※ Liqueur (rum, Cointreau, or your choice of liqueur)
- Prepare 1 dash ※ Lemon juice
- You need 1 dash ※ Vanilla extract
- Provide 1 Strawberries
- Prepare 2 tbsp ◎ Jam (your choice)
- You need 2 tbsp ◎ Water
Instructions 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.
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