I wanted to make a tasty sweet that everyone could enjoy, even those with wheat, egg, or dairy allergies!Mix it lightly after you've added the vinegar to the soy milk cheese. Don't over mix it.Add honey to the separated soy milk cheese liquid for a refreshing and tasty drink.You can enjoy the leftover soy milk cheese as-is with jam, or in a sandwich! Recipe by yushuryo

I wanted to make a matcha cake with rice flour. I tried many times and this was the result!Fine powdered rice flour is best. The cake will brown after around 30 minutes in the oven, so cover with foil to keep the nice green colour. The sweetness is mild, so adjust the amount of sugar to your liking. Recipe by Ryo---ko

I had a craving for a healthy matcha okara cake, so I came up with my own recipe.The cake will shrink if removed from the pan while hot, so wait until it has cooled to remove from the pan. It's tasty as is, but I recommend wrapping and chilling it in the refrigerator to make it moist and cool. Adjust the amount of soy milk depending on the moistness of the okara. Recipe by Assarisawayaka

I came up with the for my son who has a dairy and egg allergy.I wanted to also use up some soy milk I had.The picture is of a version where I added milk. After pouring it in the mould, drop it on the counter at least once to bring the air bubbles to the surface.You can also add fruit as well. You can also add ingredients other than kinako. Recipe by Hamingumu-n

I wanted an easy cake, that's also delicious and good for you.If you don't have a suitable baking tray, you can use parchment paper or newspaper instead. Staple 4 corners of parchment paper, or do the same with newspaper and line it with parchment paper to bake. The cooking time varies depending on your oven, so insert a skewer to check if it's done. This cake is delicious with a lot of sweet potato. Adding raisins and walnuts gives a sweet and sour flavour, and walnuts adds texture. Recipe by nathu

My kids said that they were not quit happy with plain chiffon cake, so I added banana and soy milk to make a hearty and healthy version.I used electric whisk for the entire process. When you start with the egg whites, you can use it again without washing. When mixing the egg whites, it's easier to mix than with a rubber spatula. Try not to mix too much to maintain the airy texture.If you don't have safflower oil or soft light brown sugar, vegetable oil and caster sugar should be OK. For 17 cm [6.7 in] in diameter teflon cake pan. Recipe by RiripP

This is a recipe based on one from my friend who used to work in a cafe! When I used wheat flour to make chiffon cake, I would mess up 50% of the time, but with rice flour, I never fail.I recommend using fine grain rice powder.You can use a whole egg if you prefer.I prefer to use lots of egg whites.For a light and fluffy result, use 130 g for both the rice flour and soy milk. For a 20 cm [7.9 in] diameter chiffon cake. Recipe by Ryo---ko

I made with what I had.Adjust the baking time to suit your cooker. Recipe by rosenkranz

I wanted to make a kabocha cake.The dough is harder than normal pound cake dough. It should be firm enough to roll with your hands. Use a spatula to pour into the mold. Recipe by Yukibomu

I simply wanted to make a healthy snack.I recommend making the meringue soft enough to form peaks with tips that curl over! Stiff peaks will make the cake crumbly, or hard to mix with egg yolks leading to over-mixing! 60 g of honey makes a lighter cake, while 85 g of honey bring the texture closer to castella. You can also use a 17 cm tube pan, since the recipe produces enough batter. Recipe by daizu mama

I only had soy milk in the fridge. I used it instead of milk to make cookies and they came out tasty. Recipe by *pikio*

This cake is so soft and moist! It's not overly sweet nor is it too sour. I know it looks like cornbread but I assure you it's not ^^