Low-Sugar Moist Okara Cocoa Cake

Name: Low-Sugar Moist Okara Cocoa Cake
Yield: 6 servings
Cuisine: American
Ingredients: 50 grams ◯ Okara powder; 3 tbsp ◯ Cocoa powder; 1 tsp ◯ Baking powder; 55 grams ◯ Sweetener (or sugar); 120 ml Soy milk (or milk); 2 Eggs; 2 tbsp Rum

cookpad.japan @cookpad_jp

I wanted to eat a chocolate cake for breakfast even though I was on a low-carb diet. I made one cake and divided it into 6 portions. Sugar intake is limited in my diet but I wanted to take in calories. I brush the cake with rum, add some walnuts or serve it with whipped cream.

Okara powder should be very fine. I use shop-bought okara powder which should be rehydrated with 4 times the amount of water. Adjust the amount of the moist ingredients according to the okara powder you use. Processed soy milk makes the cake sweeter. Adding butter may give a good flavour too. Recipe by shikibu56

cookpad.japan @cookpad_jp

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Ingredients

6 servings

50 grams◯ Okara powder
3 tbsp◯ Cocoa powder
1 tsp◯ Baking powder
55 grams◯ Sweetener (or sugar)
120 mlSoy milk (or milk)
2Eggs
2 tbspRum

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Steps

1

Pre-heat an oven to 180 ˚C. Line the loaf tin mould with parchment paper or brush with oil.
2

Combine the ◯ ingredients in a bowl with a whisk. Stir in the soy milk, eggs and rum.
3

The batter should look like pancake batter. Adjust the texture if it is too runny or stiff.
4

Pour the batter into the mould. Bake in the pre-heated oven for 40 minutes!
5

If you'd prefer a cake with a stronger rum flavour, brush the surface with rum when done. It is nice with crushed walnuts too.
6

Leave to rest in the fridge for about 2 days. You will have a moist and tasty cake.