• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Soya Eats
menu icon
go to homepage
  • Tofu Recipes
  • Okara Recipes
  • Dairy Free
  • Gluten Free
  • Find A Recipe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Tofu Recipes
    • Okara Recipes
    • Dairy Free
    • Gluten Free
    • Find A Recipe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert Recipes

    Gluten Free Okara Chocolate Cake

    Published: Nov 12, 2022 · Modified: Feb 8, 2023 by Harriet Britto · Leave a Comment

    • Facebook
    • Twitter
    • Email
    Jump to Recipe

    This gluten free okara chocolate cake is a great way to use up the soybean pulp left over from making soya milk. It is moist and chocolaty and easy to make.

    A gluten free chocolate cupcake on a white plate with half a strawberry and cream.
    Jump to:
    • Why You Will Love This Recipe
    • Cost to Make
    • What is Okara?
    • Ingredients
    • Equipment
    • Instructions
    • Recipe Tips
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Storage
    • Meal Prepping
    • FAQ
    • More Easy Recipes
    • Recipe

    This naturally gluten free okara chocolate cake is indulgently rich and fudgy and a great way to use soy pulp left over from making soy milk at home.

    Why You Will Love This Recipe

    You will love this gluten free okara chocolate cake because:

    • This flourless cake is made with six ingredients fresh okara, eggs, cocoa powder, sugar, butter, and milk.
    • It is fudgy and tender and a chocolate lover's dream.
    • It is a small batch recipe and serves six.
    • If you don't eat gluten free, don't pass this recipe up. Make it the next time you have fresh soy bean pulp because it is one of the best chocolate cakes ever.

    Cost to Make

    Estimated cost = $2.40 or $0.40 a serve

    What is Okara?

    Okara is a Japanese term for the soya bean pulp leftover after making soy milk or tofu. 

    It is high in fiber, calcium, protein, and other minerals, making it a healthy low-fat ingredient for many sweet and savory foods. 

    Fresh okara is available to buy in Japan, Korea, and China, but not so easy to get elsewhere unless you make soya milk or tofu.

    If you make soya milk at home and want to know more about using okara, we have an informative article on What To Do With Soya Bean Pulp. 

    In the article we show you:

    • How to cook raw okara
    • How to store it
    • How to dry it
    • How to make it a powder
    • and more

    Or, read our What Is Okara? post to learn more about it.

    Ingredients

    Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients for okara chocolate cake.

    Fresh okara - you will need about ½ cup soy pulp. When making homemade soy milk, squeeze out as much milk from the soy pulp as possible. The soy pulp needs to look dry and not overly moist. 

    Butter - we use salted butter for this recipe, but you could use unsalted butter with a pinch of salt to enhance the flavors of the cake.

    Milk - use your preferred milk, dairy, or dairy free milk like soy milk, almond milk, or coconut milk.

    Egg - we use large eggs with an average weight of 56 grams (2 ounces). Use room-temperature eggs for this recipe.

    Sugar - use white granulated sugar.

    Cocoa powder - use unsweetened cocoa powder.

    Equipment

    Muffin tin

    For this recipe, we used a 6-count muffin tin where each muffin hole has a ½ cup capacity.

    Muffin liners

    If you can, get muffin liners that are non-stick and have high sides that extend above the muffin holes, if not make your own as we do.

    Don't use regular cupcake cases because the batter will fill the muffin holes to the top of the tin, so you need the high sides to stop the batter from spilling out over the top. 

    Here's how to make parchment paper liners with baking paper. These liners are quick to make and look nice around muffins and cupcakes.

    Electric mixer

    A hand-held electric mixer or stand mixer is needed to whip the eggs and sugar until light a fluffy. 

    Instructions

    Preheat oven to 180°C (350°F).

    A pink muffin tin with muffin liners.

    Step 1 - Line a 6-count muffin tin (½ cup hole capacity) with non-stick muffin liners with high sides- see notes below.

    Two images one image of butter and milk the other melted butter and milk in a jug.

    Step 2 - Place the butter and milk into a microwave-safe jug and microwave for 30 – 45 seconds to melt the butter and warm the milk.

    Warm milk and melted butter being poured into a jug with fresh okara and cocoa powder.

    Step 3 - Into a mixing bowl, add the okara, cocoa powder, milk, and butter and stir until well combined.

    Image of egg and sugar in a bowl before beating and after beating to a light and thick frothy mixture.

    Step 4 - Place the eggs and sugar into another mixing bowl and beat with an electric mixer on high speed for about 3-5 minutes or until the mixture becomes very thick and whitish in color.

    Whisked egg and sugar mixed with okara and cocoa powder.

    Step 5 - Add about ⅓ of the egg mixture to the okara mixture and stir with a spatula or wooden spoon until well combined. Then gently fold in the remaining egg mixture until combined.

    Gluten free okara chocolate cake batter poured into muffin cases in a pink muffin tin.

    Step 6 - Pour the mixture into the prepared muffin tin, evenly filling each hole to the top. Bake for 25 - 30 minutes or until a wooden skewer inserted into the center comes out clean.

    Remove from the oven and allow the cakes to stand in the tin for 10 minutes before transferring them to a wire rack to cool completely.

    Recipe Tips

    Muffin liners

    We highly recommend making your own muffin liners with high sides for this recipe.

    Why? this is because the muffin holes are filled level with the top of the tin, and the extra height the liners provide will stop the batter from spilling during baking.

    A plain undecorated okara chocolate cake on a white plate, with fresh strawberries and cream in bowls in the background.

    Serving Size

    One cupcake is a serving.

    Calories Per Serve

    There are about 329 calories in a single serving and 20 grams of fat and 18 grams of protein.

    Serving Suggestions

    We love to serve this cake at room temperature with a light dusting of powdered sugar and a side serving of plain or flavored whipped creams like vanilla, maple syrup, or coffee.

    But you could also: 

    • Serve the cake at room temperature with warm thick vanilla custard.
    • Serve the cake warm with ice cream. 
    • Serve it with strawberry compote and cream.
    • For a decadent dessert, you could even drizzle over a white or milk chocolate sauce.

    Storage

    Refrigeration – Store the cooled cake in an airtight container in the fridge for about 3-4 days.

    Try not to keep it out of the fridge for more than a day because it is moist and can go moldy quickly if left at room temperature for too long. 

    Freezing – for longer storage, you can freeze the cake for up to three months. 

    When ready to serve, it can be defrosted in the fridge overnight or left to thaw on the kitchen bench several hours before serving.

    Meal Prepping

    These gluten-free okara chocolate cupcakes are great for meal prepping because they keep fresh for several days when stored in a sealed container in the fridge.

    You can even freeze them for up to three months.

    FAQ

    My cake did not rise?

    This soya chocolate cake does not rise very much because it does not contain rising agents like baking powder or baking soda. The beaten eggs will give it a slight lift but not very much.

    A half eaten piece of okara chocolate cake.

    More Easy Recipes

    If you like this recipe for gluten free okara chocolate cake you might like to see all our okara recipes or try these:

    • Eggless lemon curd
    • Dairy free tiramisu
    • Banana chia pudding

    If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!

    CONNECT WITH SOYA EATS

    Be sure to follow us on social media, so you never miss a post!

    Facebook | Pinterest | Instagram | Twitter

    Recipe

    A hale eaten okara chocolate cake on a white plate with a fork.

    Gluten Free Okara Chocolate Cake

    This gluten free okara chocolate is rich, fudgy, and very easy to make. It is a simple cake that you can make the next time you have fresh soy bean pulp.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    ESTIMATED COST : $2.40 or $0.40 a serve
    Course Dessert
    Cuisine Western
    Servings 6
    Calories 328 kcal

    Equipment

    • 6-count muffin tin with ½ cup capacity holes
    • Non-stick muffin liners with high sides- see recipe notes
    • Electric mixer, hand-held or stand

    Ingredients
      

    • 50 grams (2 ounces, ¼ cup) of milk
    • 50 grams (1.78 ounces) of butter
    • 117 grams (4.15 ounces, ½ cup) packed fresh okara
    • 25 grams (0.9 ounces, 3 level tablespoons) of unsweetened cocoa powder
    • 3 large eggs room temperature
    • 90 grams (3.17 ounces) of granulated white sugar
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 180°C (350°F). Line a 6-count muffin tin (½ cup hole capacity) with non-stick muffin liners with high sides- see notes below.
    • Place the butter and milk into a microwave-safe jug and microwave for 30 – 45 seconds to melt the butter and warm the milk.
    • Into a mixing bowl, add the okara, cocoa powder, milk, and butter and stir until well combined.
    • Place the eggs and sugar into another mixing bowl and beat with an electric mixer on high speed for about 3-5 minutes or until the mixture becomes thick and whitish in color.
    • Add about ⅓ of the egg mixture to the okara mixture and stir with a spatula or wooden spoon until well combined. Then gently fold in the remaining egg mixture until combined.
    • Pour the mixture into the prepared muffin tin, evenly filling each hole to the top. Bake for 25 - 30 minutes or until a wooden skewer inserted into the center comes out clean.
    • Remove from the oven and allow the cakes to stand in the tin for 10 minutes before transferring them to a wire rack to cool completely.

    Notes

    Muffin Liners
    If you can, get muffin liners that are non-stick and have high sides that extend above the muffin holes, or make your own as we do.
    Don't use regular cupcake cases because the batter will fill the muffin holes to the top of the tin, so you need the high sides to stop the batter from spilling out over the top. 
    Here's how to make parchment liners with baking paper. These liners are quick to make and look nice around muffins and cupcakes.
    Nutrition Facts
    Gluten Free Okara Chocolate Cake
    Serving Size
     
    1 cup cake
    Amount per Serving
    Calories
    328
    % Daily Value*
    Fat
     
    20
    g
    31
    %
    Saturated Fat
     
    9
    g
    56
    %
    Monounsaturated Fat
     
    7
    g
    Polyunsaturated Fat
     
    3
    g
    Trans Fat
     
    0
    g
    Cholesterol
     
    471
    mg
    157
    %
    Sodium
     
    233
    mg
    10
    %
    Potassium
     
    288
    mg
    8
    %
    Carbohydrates
     
    21
    g
    7
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    16
    g
    18
    %
    Protein
     
    18
    g
    36
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    More Dessert Recipes

    • Okara Banana Bread
    • Vanilla Okara Pound Cake
    • White Chocolate and Raspberry Blondies - Egg-Free Recipe
    • Silken Tofu Orange Pudding Dessert

    Reader Interactions

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Author image

    Hi, I'm Harriet! I am the face behind Soya Eats. I, with my small family team, test, photograph, and create the best possible soya recipes just for you.

    More about me →

    Popular

    • Is Soy Sauce Vegan? A Guide To Understanding This Popular Condiment
    • Easy Okara Recipes
    • Cooking With Silken Tofu
    • Mediterranean Tomato Cucumber Salad

    Silken Tofu

    Silken tofu smoothies

    Firm Tofu

    Marinating tofu

    How to press tofu

    Can you freeze tofu

    Okara

    What to do with soy bean pulp

    What is okara?

    Okara recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Image Sharing Policy
    • Contact
    • About

    Copyright © 2023 Soya Eats