I received a lot of okara, so I made a pound cake. I wanted to make it as low-sugar as possible, so I used simple ingredients.It's almost like a moist version of usual steamed bread?By using 30 g of artificial sugar for the sugar, it is moderately sweet (adjust to taste).If you don't let it sit for a bit, the okara will be rather mushy and not very delicious.It will probably spoil quickly, so store in the refrigerator or freezer. Recipe by Mrs. ookara

I'm a dieter that likes to keep track of my blood sugar. It's hard to keep up a diet no matter how low calorie it is, if it isn't tasty, so I experimented through trial and error, and came to this recipe. I made it with common cupboard ingredients so I could make it anytime. I wanted to make it rich so I used mayonnaise since it is easy to mix in.This cake:575 calories, 9 g sugar (not including 0 calorie sweetener)1 serving: 287 calories, 4.5 g sugarIf you make it with regular wheat flour and sugar: 1210 calories, 174.1 g sugar1 serving: 605 calories, 87 g sugar.This version is really low-sugar. Recipe by yumihaango

I came up with a pound cake using my favorite ingredients. I'm praising myself for how it turned out so light and delicious without using any oil. It was a hit among my friends and family members, too.Adjust the amount of yogurt depending on the dryness of the okara. Even if you are approximate, the cake will turn out light. Recipe by Yukayukabe

Since the cake I had made using leftover banana came out really tasty, I made a rice flour version.Since this is rice flour, make sure to mix everything together very well.Adjust the baking time as necessary. When an inserted skewer comes out clean, it's done.It will become even more moist if you cover it with plastic wrap after it has cooled. Recipe by Yuuanmy

I wanted to come up with a healthier cake that has my favorite kinako and adzuki beans. I've finally managed to put this together after so many tries with different measurements.Adjust the amount of sugar depending on the sweetness of your boiled adzuki beans. This recipe really cuts down on the sugar. For loaf pan: 21 x 8 cm [8 1/4 x 3 1/4 in]. Recipe by Chazamu

My friend's child is allergic to eggs, so I made this egg-free cake.When I was mixing the ingredients together, it had a powdery consistency, but it turned out fine when baked. Check to see if it is cooked through, and bake for a bit longer if necessary.This is a plain version, but it's also nice if you add banana. Recipe by seyu mama

The first sweet I ever made was this pound cake. Even though the ingredients are very simple, it's a moist, fluffy, and delicious cake.I use medium or large eggs. Be sure not to let them separate while mixing.The baking times may vary depending on your oven, so please adjust as necessary.I calculated the calories based on the ingredients I used. Recipe by mocha+

To be honest, I wanted to eat matcha castella cakes, but I was too lazy.Mix reeeeeeally well when making the dough.Although this recipe uses granulated sugar, the powdered matcha makes it rather mild, to suit an adult palate. To please children, add more sugar or serve with condensed milk, brown sugar syrup (kuromitsu), or kinako soy flour. For 8 x 17 x 6 cm [3.1 x 6.7 x 2.4 in] loaf pan. Recipe by Kyaorihime

I made this pound cake because I wanted to make a healthier version by substituting olive oil for butter.The lemon juice removes the scent of the olive oil.The key is to be sure to mix the sugar and egg really well until pale and thick.It's even better the next day as the flavors have settled. After it cools, you can tightly wrap it in plastic cling wrap to store it.If you have leftovers, store it in the refrigerator! Recipe by Ringono recipe

I made this bread for my daughter who has flour and egg allergies.It's best to use rice flour with a thickening agent and trehalose in it. If using other flours, it might not be as fine and won't be able to absorb the moisture well enough, so they might not be good to use. Recipe by Chihimari

"This cake can be a choking hazard if you eat it too fast.", said Auntie Tessie Bird.

I made a pound cake with seasonal kabocha squash.If the egg is cold, or if it is added all at once, the batter will separate. Make sure you bring the egg to room temperature and add it in small batches, mixing well each time. If the batter separates, add about 1 tablespoon of and combine. Recipe by Akito mama