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1
Pour the water into the okara powder and mix.
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2
Combine the sweetener, cocoa, baking powder, and almond flour, and mix it all together.
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3
(The photo shows a cocoa version and a matcha powder version).
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4
Mix the eggs and mayonnaise together, combine with Step 2, and stir well.
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5
Pour the mixture into a silicone cup (or pound cake pan), and tap the bottom to remove the air bubbles.
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6
Microwave for 3 minutes.
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7
Stick it with a toothpick, and microwave for an additional minute the toothpick does not come out clean.
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8
I made two cakes at once this time, so they may take a little longer to cook.
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9
Remove the cake from the mold, let cool, wrap in plastic wrap, and store in the fridge.
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10
Letting it sit overnight will make the cake more rich and delicious.
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11
This is a version made using a pound cake pan.
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12
If you use zero calorie sweetener for the heavy cream topping and sugar, then you can reduce the amount of calories and sugar even further.
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13
Using a silicone cup (small) yielded two cakes.
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14
I tried topping it with heavy cream.
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15
Make sure to drink plenty of water when eating okara.
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16
Variation: Adding a few sweet Adzuki beans into the matcha cake gives it a bit of an extravagant flair.
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17
Variation: I paired the matcha version with 0 calorie low sugar homemade an.
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18
Variation: I made this one with a pound cake pan.
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19
Cut it in half, sandwich in some heavy cream, and decorate the surface.
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20
It had about 950 calories and 11 grams of sugar.
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21
Variation: I made an okara Mont Blanc Christmas cake for myself in addition to my family's regular cake.
