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Okara Kinako Sponge Cake

Learn to bake moist springy sponge cake with okara, a healthy, gluten-free and cheap by-product of tofu!

Servings

6

Prep Time:

15 min.

Microwave for:

6 min.

Good For:

Breakfast, Snacks

Introduction

Okara Kinako Sponge Cake

If you live in Japan, you’ve probably encountered okara, a cheap by-product of tofu (I got about 600 grams (3 cups) of okara for only 70 yen!). Okara contains about 50% dietary fiber, 25% protein, 10% lipid and other nutrients. It has high fiber content and low production costs, making it a fun and cheap substitute for gluten-free cooking and baking, and a dietary supplement to prevent diabetes and obesity. You can get fresh, raw okara or dehydrated okara powder. I enjoy using the raw version even though it has a short shelf life because of the texture it gives to my cakes! 
I took advantage of how “moist” raw okara is (cringe word, I know) to make this springy bouncy sponge cake using only a microwave oven! This cake includes kinako (soybean flour) which I shared about in my No-Bake Kinako & Sesame Ball recipe. 

okara sponge cake meraki japan

Ingredients

  • Fresh, raw okara, 1 cup
  • Kinako powder, 3 tbsp.
  • Eggs, 2
  • Milk, 2 tbsp. 
  • Coconut sugar, 1/2 cup
  • Baking powder, 1/2 tbsp. 
  • Olive oil, 1 tbsp. 
  • Walnuts
    Mix your ingredients well until creamy.
    Line a bowl with plastic wrap and pour your batter into it.
    Lightly cover the batter up with the wrap. 
    Microwave at 600W for 6 minutes until solid. This will result in a spongy, steam-cake like texture.
    Enjoy it fresh out of the microwave or chill in fridge for a few hours! 

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