Egg and Dairy-Free Chocolate Shortcake with Strawberries

• 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

1. Thoroughly combine the ingredients and sift together.
2. Preset the oven to 170C for 40 minutes.
3. Briefly boil the tofu, then drain (for about 15-30 minutes).
4. To prepare the cake batter: Combine the ingredients and whisk until evenly combined.
5. Add to the ingredients and briskly stir until no longer floury (do not knead).
6. Bake for 35 minutes at 170C in a pound cake mold (lined with parchment paper).
7. To prepare the tofu cream: Incorporate the tofu from Step 2 with the remaining ingredients and use a blender or food processor to combine.
8. It's done once it's smooth.
9. Adjust the sweetness to taste.
10. Chill in the refrigerator, if possible.
11. To prepare the syrup: Combine the ingredients in a bowl and mix well.
12. Once the batter from Step 5 is finished baking, transfer to a cake rack to cool.
13. Once it has cooled down, slice in half to make two layers.
14. Brush the syrup onto the outer crust (the hardened portions) of the cake to soften.
15. Decorate with the tofu cream and strawberries.
16. Chill in the refrigerator to slightly stiffen the cream.

flour, cocoa, baking powder, salt, canola oil, marmalade, maple syrup, milk, vanilla essence, tofu, marmalade, maple syrup, canola oil, liqueur, lemon juice, vanilla, strawberries, water

Taken from cookpad.com/us/recipes/151919-egg-and-dairy-free-chocolate-shortcake-with-strawberries (may not work)