Ditch the Flour, Make Easy Gluten Free Cakes at HomeJanuary 26, 2016
- Monica YangWords
First we showed you how to make your own soy milk, now here’s what you can do with all the leftover stuff. After blitzing the soybeans and water, the mashed beans are strained and wrung with a cheesecloth. This soy byproduct is called okara, which is high in protein and fiber, and is most commonly used as livestock feed for hogs and cows. Being the animals that we are, we decided to put the pulp to good use by baking a cake! The result is a flourless loaf that borrows the bite of an airier bread pudding—minus all the gluten that those of you may care about.
Okara Apple Cake
Yield: 1 4×5 mini loaf pan
Time: 20 minutes (5 minutes prep, 15 minutes cooking)
- 1/2 cup Okara, completely wrung out
- 1 Apple, diced
- 1 Egg, slightly beaten
- 2 tbsp Brown sugar
- 1 tbsp Milk
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/2 tsp Cinnamon, optional
- Preheat an oven to 180°C. Lightly oil the loaf pan.
- In a bowl, whisk the egg and sugar continuously for about 2 minutes.
- Add the rest of the ingredients and mix well. Fill the loaf pan.
- Bake the cake for 10-12 minutes, or until it springs back when pushed lightly.
- Unmold the cake after cooling for 5 minutes. Slice and serve.