Egg and Dairy-Free Chocolate Shortcake with Strawberries

Egg and Dairy-Free Chocolate Shortcake with Strawberries

This is a pseudo macrobiotic dessert.
It's also an easy recipe with minimal ingredients and steps.

Ingredients: 1 poundcake

☆ Cake flour
130 g
☆ Cocoa powder
10 g
☆ Baking powder
2 teaspoons
☆ Salt
a small amount
○ Canola oil
3 tablespoons
○ Marmalade
1 tablespoon
○ Maple syrup
1 tablespoon
○ Soy milk
150 ml
○ Vanilla essence
a small amount
※ Firm tofu
1 block (400 g)
※ Marmalade
2 tablespoons
※ Maple syrup
1 tablespoon
※ Canola oil
1 tablespoon
※ Liqueur (rum, Cointreau, or your choice of liqueur)
to taste
※ Lemon juice
a small amount
※ Vanilla extract
a small amount
as needed
◎ Jam (your choice)
2 tablespoons
◎ Water
2 tablespoons


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.

Story Behind this Recipe

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