A picture of No Oil! The Ultimate Kabocha and Okara Cake.

No Oil! The Ultimate Kabocha and Okara Cake

cookpad.japan @cookpad_jp

I wanted to make a healthy cake.

This cake is very moist and soft, so be careful when removing it from the cake mold.
Use a mold with a base that can be removed, or use a parchment paper lining.
It's also great chilled. Recipe by Miimii2002

I wanted to make a healthy cake.

This cake is very moist and soft, so be careful when removing it from the cake mold.
Use a mold with a base that can be removed, or use a parchment paper lining.
It's also great chilled. Recipe by Miimii2002

No Oil! The Ultimate Kabocha and Okara Cake

cookpad.japan @cookpad_jp

I wanted to make a healthy cake.

This cake is very moist and soft, so be careful when removing it from the cake mold.
Use a mold with a base that can be removed, or use a parchment paper lining.
It's also great chilled. Recipe by Miimii2002

I wanted to make a healthy cake.

This cake is very moist and soft, so be careful when removing it from the cake mold.
Use a mold with a base that can be removed, or use a parchment paper lining.
It's also great chilled. Recipe by Miimii2002

Saved

Ingredients

200 gramsKabocha squash
50 gramsFresh okara
1Egg
100 gramsMilk
40 gramsSugar
1 tspBaking powder
1few drops Vanilla essence

Saved

Steps

1

Cook the kabocha in a steamer or microwave until tender, then remove the seeds and skin.
2

Put all the ingredients into a food processor or mixer and blend until smooth.
3

Pour batter into a cake mold, and bake for 30-40 minutes in an oven preheated to 360°C/180°C.
4

Allow it to cool completely before removing it from the mold. Then, it's ready to serve!
5

Here's the Halloween version! I added some cubed processed cheese to the batter.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on September 19, 2013 22:24

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Keywords

Cake Kabocha Egg Okara

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