Ditch the Flour, Make Easy Gluten Free Cakes at Home

January 26, 2016

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


  1. Preheat an oven to 180°C. Lightly oil the loaf pan.
  2. In a bowl, whisk the egg and sugar continuously for about 2 minutes.
  3. Add the rest of the ingredients and mix well. Fill the loaf pan.
  4. Bake the cake for 10-12 minutes, or until it springs back when pushed lightly.
  5. Unmold the cake after cooling for 5 minutes. Slice and serve.
Monica Yang SEE AUTHOR Monica Yang

Monica tries to be healthy, but is not very good at it. She loves food, traveling, and reading. Weaknesses include: good coffee, stationery, and home furnishing stores.

7 comments in this post SHOW

7 responses to “Ditch the Flour, Make Easy Gluten Free Cakes at Home”

  1. katrina says:

    Thanks for the post! Where can we buy okara here in manila?

    • sonnythakur says:

      Read the previous article. Pepper shows you how to make your own okara _m/

    • Monica Yang says:

      Hi Katrina! Unfortunately, okara is not readily available in supermarkets. You can try making it at home with soybeans. The procedure is on our post about making soy milk at home.

  2. Inna says:

    Hi! Can okara can be replaced with chickpeas, for example (or some other product)? Thanks!

    • Monica Yang says:

      Hi Inna! This recipe was developed specifically with okara in mind. We’re not sure if it will work with other substitutes but by all means, try it out!
      Note: Chickpeas in particular are higher in starch, so it might result in a denser or gluey texture.

  3. Carla Patricia Uy says:

    Awesome idea for okara! Any idea about the calories for the whole thing?

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