No Flour Okara Pound Cake – a delicious recipe with Fresh okara, Eggs, Sugar, milk powder, Olive oil, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prep the ingredients.
2
Cut up the dried fruits into 5 mm pieces with kitchen scissors, and sprinkle liquor (or milk).
3
Chop the nuts coarsely.
4
Whip the eggs until creamy, and add all the ingredients except for and .
5
Mix again with an electric mixer until well blended.
6
Fold in and and the batter is done!
7
Oil a poundcake tin and pour in the batter.
8
Bake in a 300-320F/150-60C oven for 40-45 minutes.
9
This cake is full of fruit and nuts and is rich and delicious.
10
It's also cute baked in a muffin cup.
11
Reduce the baking time to 30 minutes or so.
12
Adjust the time depending on the cake tin or mold.
13
I added my daughter's favorite pistachio nuts and orange peel this time!
14
My daughter loves this cake, so I make it for her whenever she visits.
15
She always wants one to take home too!
16
I'm happy but busy!
453
kcal
Calories
33
g
Fat
27
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 200 grams Fresh okara, 3 Eggs, 80 grams Sugar, 8 tbsp Skim milk powder, and more.
Yes, No Flour Okara Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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