I have a soybean milk maker that’s been gathering dust in the kitchen. Lately, a colleague who regularly makes soybean milk asked me how to use up okara, or soybean pulp. I searched the web and found plenty of recipes.
Okara chocolate cake (adapted from Washoku)
- 100 grams fresh okara
- 50 grams all-purpose flour
- 1/2 tsp baking powder
- 60 grams cocoa powder
- 1/4 tsp salt
- 2 eggs
- 50 grams caster sugar
- 50 grams dark brown sugar
- 50 grams soy milk
- 35 grams unsalted butter
- 15 grams grape seed oil
- 1 tb dark rum
- chocolate chips for sprinkling
- Line a loaf pan with parchment paper. Preheat oven to 180 C.
- Sift flour, baking powder, cocoa powder and salt into fresh okara. Mix well to combine. Set aside.
- Melt butter over a pot of simmering water.
- Add soy milk and oil to melted butter. Mix well.
- Whisk eggs with both types of sugar until sugar is dissolved.
- Add in butter mixture and mix until combined.
- Add in liquid mixture to dry mixture and gently mix until combined. It will look slightly grainy.
- Add in rum and mix until combined. Batter will be quite liquid.
- Pour in prepared pan and bake for 35-40 minutes or until a skewer in the middle of the cake comes out clean. About 20 minutes into baking, carefully remove cake from oven and sprinkle chocolate chips. This will prevent chocolate chips from sinking to the bottom of the cake.
- Cool on a rack for 10 minutes. Then remove cake from the pan and place in plastic bag together with the parchment paper and let cool completely. This should help the cake stay moist longer.
Cake is soft and moist with a rich smell of cocoa. No apparent taste of soy is detected, though on chewing you can tell it is not made from flour. The cake is not very sweet, hence you can increase sugar if you prefer sweeter cake.