Okara Chocolate Pound Cake

5.0 from 21 reviews

Author: Anita Jacobson





Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hour 5 mins

Serves: 8


  • 150 gram (3/4 cup) fresh okara
  • 150 gram (3/4 cup) sugar
  • 60 gram (1/3 cup) semi-sweet chocolate chips
  • 150 gram (10 tablespoon) coconut milk (or soy milk, almond milk, etc)
  • 90 ml (6 tablespoon) canola oil
  • 1/2 tablespoon vanilla
  • 1/2 tablespoon white vinegar
  • 150 gram (1 1/4 cup) all-purpose flour
  • 30 gram (3 tablespoon) cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  1. Preheat oven to 320 Fahrenheit (160 Celsius). Grease an 8.5"x4.5" loaf pan, then line with parchment paper sling.
  2. Place fresh okara, sugar, chocolate chips, and coconut milk in a small saucepot. Heat over medium heat while stirring constantly until the chocolate has completely melted. Remove pot from heat and stir in canola oil, vanilla, and white vinegar.
  3. In a mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
  4. Slowly pour the okara chocolate mixture into the mixing bowl containing the dry ingredients. Fold with a spatula until just mixed. Once you no longer see any streak of dry ingredients, stop the folding to avoid over-mixing.
  5. Pour the batter into the prepared loaf pan, and bake in the preheated oven for 45-50 minutes, or until a cake tester comes out clean.
  6. Remove the pan from the oven, and place it on a wire rack. After 15 minutes, gently loosen the edges with a thin blade and remove the cake from the pan.
  7. Transfer the cake onto a wire rack and let it cool completely. Cut into 8 slices and serve.

Another great recipe by https://vforveggy.com.