Home / All Recipes / Japanese / Okara Chocolate Pound Cake
Okara Chocolate Pound Cake
Instead of throwing away okara, turn the so-called leftover from making homemade soy milk into a dairy-free, egg-free, and vegan-friendly chocolate pound cake.
I love making homemade soy milk and I am always left with plenty of soybean pulp, a leftover by-product from making soy milk. This pulp is called soybean lees or okara.
A lot of soy milk recipes will tell you to discard the okara, but this is still a very healthy by-product and can be transformed into many delicious dishes, both savory and sweet.
This okara chocolate pound cake recipe I am sharing today is one of my favorite ways to turn okara into a dairy-free, egg-free, and vegan-friendly cake.
What's in this okara chocolate pound cake.
This awesome cake is made with okara, sugar, semi-sweet chocolate chips, coconut milk, canola oil, vanilla, white vinegar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Just to clarify, the okara used in this recipe is the soybean pulp by-product from making homemade soy milk. This is usually called fresh okara, or wet okara.
If you frequent Japanese groceries, you may have come across okara powder sold in plastic packaging. The dry powder is called okara powder or okara flour, and is basically made from roasting wet okara until dry and grind into a fine powder.
I am using coconut milk because I love the flavor combination of chocolate and coconut. If you don’t have coconut milk at home, you can use other non-dairy milk too, such as soy milk or almond milk.
Since the only chocolate I regularly stock is chocolate chips, this is what I use for this recipe. Feel free to use your favorite higher quality chocolate bars for a more indulgent cake.
Preparing an 8.5"x4.5" loaf pan for the pound cake
Before we even begin mixing the cake batter, let’s prep the loaf pan. For this cake, we will need an 8.5"x4.5" loaf pan.
To make it easier, let’s grease the pan with butter. If you wish to keep the cake completely vegan-friendly, use vegan butter, margarine, or vegetable shortening to grease the pan.
Next, cut a large enough parchment paper to make a parchment paper sling. A parchment sling is a piece of parchment paper that is long enough so as to cover the bottom of the pan and goes up and over the sides too.
Line the loaf pan with the parchment paper sling once you grease the pan. The butter should help the paper to cling to the pan. If it doesn’t look secure, you can always secure the parchment paper sling with the help of binder clips to prevent it from moving around when we pour the cake batter.
Whenever possible, I love lining my cake pan with a paper sling. It helps tremendously when transferring the cake from the cake pan without worry, and no need to worry that the bottom of the cake sticking to the pan.
Prepare okara pound cake batter
First, preheat oven to 320 Fahrenheit (160 Celsius). Grease an 8.5"x4.5" loaf pan, then line with a parchment paper sling.
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.
Next, in a mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
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.
Then, 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.
Remove the baked pound cake 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.
Transfer the cake onto a wire rack and let it cool completely. Cut into 8 slices and serve.
Storing the pound cake
This okara chocolate pound cake behaves exactly like a regular pound cake. So expect the flavor to mature over time, meaning, the cake is best served on the second or third day.
Any leftover can be stored in an airtight container in the fridge for up to 1 week. If you plan to finish the cake within two days, it should be okay to leave the cake at room temperature.
To store a whole cake, wrap the pound cake with plastic wrap and foil. The cake should stay fresh in the fridge for up to one week, or frozen for up to six months. Thaw the cake on the kitchen counter without unwrapping.
Okara Chocolate Pound Cake
- 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
- Preheat oven to 320 Fahrenheit (160 Celsius). Grease an 8.5"x4.5" loaf pan, then line with parchment paper sling.
- 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.
- In a mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- 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.
- 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.
- 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.
- Transfer the cake onto a wire rack and let it cool completely. Cut into 8 slices and serve.
Such a rich, decadent chocolate cake. I love that this is dairy-free and egg free! Thanks for the easy to follow step-by-step photos!
This cake was so good! Thank you for the recipe!
Nart | Cooking with Nart says:
I had all the ingredients so I tried this recipe and it was really good!
A creative cake recipe. Would love to try this out soon for my little one.
Kacey Perez says:
This is an amazing way to use up okara! I honestly have never seen it used this way in a cake so it was good to learn something new!
Bintu | Recipes From A Pantry says:
This pound cake looks so good - I am definitely going to be giving this a try, the whole family will love this!
I love pound cake. I don't think I've ever had a chocolate one before. This looks delicious!
Chris Collins says:
Ok this is total chocolate pound cake goals! Cannot wait to try the recipe!!
Andrea Metlika says:
This chocolate pound cake looks heavenly. Perfect for my entire family.
It looks delicious and I love that you reducing food waste. Saving this one for later!
This cake looks so moist and chocolately. I love eliminating food waste, and this is a great idea. I'm excited to try it.
Thanks for sharing this great recipe. This was a success - moist, tender crumb, even better than the non-vegan chocolate cake recipe that my pastry chef friend swears by (and has won awards for). This will definitely be added to our favorites!
I cut the sugar to 80 grams, increased the okara to 170 grams (we have so much okara!), added 1 tsp espresso powder to bring out the chocolate flavor, and substituted hot water instead of coconut milk (mildly allergic to coconut). Wound up baking it for one full hour, since it was still not fully set at 50 minutes. The cake was chocolatey and delicious. I think it would also be awesome for a layer cake as well.
I made this pound cake over the weekend and it is a really good recipe with excellent results. It’s a great way to use up excess Okara.
Paula S. says:
I made this recipe and it is great! Maybe You have any idea how to do similar but lighter cake? I mean lemon okara cake without cocoa. I tried yesterday and I have problem with proportions. I add juice and skin of 1 big lemon. It has become too rare.
Hi Paula, I haven't gotten to experiment baking a lemon cake with okara yet. I will need to take the time to properly develop a recipe for the lemon version. :)
Betsy C says:
This pound cake was excellent. Delicious and moist. I got lazy and didn't end up heating the chocolate chips mixture and it still turned out great. Just added the first 7 ingredients in my Kitchen Aid mixer to blend. Then dropped the remaining ingredients and mixed. Substituted coconut oil for canola, used coconut sugar. Thanks so much for the recipe :)
Hi, can I replace coconut milk with soy milk?
Hi Sue, you can use soy milk or other milk you have at home. :)
This loaf has everything: taste, texture, and healthy ingredients. WOW, the recipe is a treasure. I cannot wait to make it!
Bake it yesterday and the cake is moist and taste good. Thank you for sharing the recipe. Not sure how to make it less moist.
Hi CNG, thank you for the feedback. You can try reducing the coconut milk from 10 tablespoons to 8 tablespoons to make the cake less moist. :)
Sandra Hays says:
This is probably the best chocolate cake I've ever made!! YUM!!
Can I replace the all purpose flour with gluten free ones?
Hi Raine, I haven't tried using gluten free flour, but I've heard great results from people using King Arthur's Measure for Measure Gluten Free flour.
Very very tasty, Thank you for this wonderfull recipe.
Delicious cake! I baked it in a muffin pan and it turned out great!
Thank you! This allowed me to use about half the okara I make from a typical 1.7L batch of soy milk. Recipe is very good, I used only 50g of sugar and two tablespoons of maple syrup, plenty sweet enough for me. Cake held up very well on the counter then fridge for 5+ days. Will make this again!!
Hey, this sounds like a wonderful recipe - we unfortunately don't get okara here. Can I eliminate this and add coconut cashew flour instead of all purpose flour? Will the cake hold itself together?
Hi Kari, I am sorry. I don't know how the recipe will perform if using coconut cashew flour. I developed this recipe to work only with okara since I make soy milk often enough to almost always have some okara to work with.
Leave a comment