Soya Eats

menu icon
go to homepage
  • All Recipes
  • Okara
  • Tofu
  • Plant Based
  • Dairy Free
  • Meat & Soy
  • Drinks
  • Kitchen Staples & Guides
search icon
Homepage link
  • All Recipes
  • Okara
  • Tofu
  • Plant Based
  • Dairy Free
  • Meat & Soy
  • Drinks
  • Kitchen Staples & Guides
×
Home » Soy Based Recipes » Desserts and Snacks

Vanilla Okara Pound Cake

Published: Dec 26, 2022 · Modified: Feb 8, 2023 by Harriet Britto · Leave a Comment

  • Facebook
  • X
Jump to Recipe

This vanilla okara pound cake is a delicious twist on the classic recipe.

With its rich, buttery flavor and moist, tender texture, this pound cake is a real treat.

You can serve it simply sliced and plain, or top it with whipped cream and fresh fruit for a simple and satisfying dessert.

And if you're feeling creative, you can use this pound cake as a base to make all sorts of sweet treats, such as trifles, French toast, bread pudding, or berry shortcake.

A close up image of a vanilla pound cake make with fresh okara soya bean pulp.

If you are looking for other ways to use up leftover okara soybean pulp you might like to try this gluten-free okara chocolate cake this flourless cake is moist and has a rich chocolate flavor or you might like to try this recipe for lemon poppy seed okara muffins they are light and fluffy.

Jump to:
  • Why You Will Love This Recipe
  • Cost to Make
  • What is Okara?
  • Can You Eat Uncooked Okara?
  • Why Is Pound Cake Called Pound Cake?
  • Ingredients
  • How To Measure Eggs By Weight For Baking
  • Equipment
  • Instructions
  • Recipe Tips
  • How To Tell When A Cake Is Done
  • Serving Size
  • Calories Per Serve
  • Serving Suggestions
  • Variations
  • How To Use
  • Storage
  • More Okara Recipes
  • Recipe
  • Feedback

Our vanilla okara pound cake is a delicious variation of the classic recipe, made with okara soybean pulp.

It is just as sweet, dense, and easy to make as a traditional pound cake, and has a rich, buttery flavor that pairs perfectly with a cup of coffee or tea.

Enjoy it plain or with a dollop of whipped cream for a simple and satisfying dessert.

Why You Will Love This Recipe

You will love this vanilla okara pound cake because:

  • This classic dessert has a timeless appeal that almost everyone will love.
  • It has a rich flavor and tender texture.
  • It is great for brunch or afternoon tea when you have family and friends over.
  • It can be used to make so many different desserts, see our "How To Use" section below for some great ideas.

Cost to Make

Estimated cost = $4.87 or $0.40 a serve

What is Okara?

Okara is the leftover pulp from making soy milk or tofu, known as a Japanese term.

It is packed with fiber, calcium, protein, and other minerals, making it a healthy ingredient for various dishes.

While fresh okara is commonly found in Japan, Korea, and China, it is not as easily available elsewhere unless you make soy milk or tofu at home.

If you are curious about using okara, check out our helpful article on "What To Do With Soya Bean Pulp," where we discuss how to cook, store, dry, and even turn it into a powder.

For more insights into okara, you can also read our post "What Is Okara?"

Can You Eat Uncooked Okara?

To know if okara is safe to eat, it is important to know where it comes from: if it was made from cooked or uncooked soybeans.

You can figure this out by understanding how it was used when making soy milk.

There are two methods of making soymilk:

  • One method is to grind soaked uncooked beans, squeeze the milk from the pulp, then heat the pulp free milk for safety. The raw okara from this method requires cooking for dishes like salads but can be used in recipes that involve cooking, to ensure safety.
  • The other method is to cook soaked beans in water, then grind and extract the milk from the pulp. Okara from this method is already cooked and safe for use, especially in cold dishes.

If there is any uncertainty about how it was made, it is best to cook the okara to ensure safety.

If you are using powdered okara, it has already been cooked and is safe to use in cooking.

Why Is Pound Cake Called Pound Cake?

A pound cake gets its name because it was traditionally made with a pound of butter, sugar, eggs, and flour.

The cake dates back to the early 18th century when ingredients were measured by weight rather than volume.

Today pound cake recipes vary slightly from the traditional formula, but the basic principle is still the same using equal amounts of butter, sugar, eggs, and flour.

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.

An image showing what you need to make a vanilla okara pound cake.

Fresh okara - you will need about ½ cup soy pulp made from homemade soy milk.

Butter - Salted or unsalted room temperature butter can be used in this recipe.

Sugar - Use white granulated sugar.

Eggs - Use room-temperature eggs and weigh them out of their shell for accurate measurement - see our notes below on "How to Measure Eggs by Weight for Baking" for more information.

If you do not have a kitchen scale, as a general rule 4 large eggs (in the shell), with an average weight of 56 grams (2 ounces), is approximately 226 grams (½ pound).

However, if the eggs you are using are larger or smaller than above, you may need to use less or more to get the correct measurement.

Flour - All-purpose flour (plain flour).

How To Measure Eggs By Weight For Baking

Here is how to measure eggs for a recipe using kitchen scales:

  1. Start by cracking 2-3 eggs into a small bowl or cup and beat them together.
  2. Place another bowl or cup on the kitchen scale and reset the scale to zero.
  3. Pour the beaten eggs out of the bowl or cup and into the bowl on the zeroed scales.
  4. Take note of the weight of the eggs on the scales, add more beaten eggs until you get the amount called for in the recipe, and if there is too much egg, remove some until you get the correct weight.

By weighing the eggs out of the shell, you can be sure that you are using the exact amount of eggs called for in the recipe, which can help ensure that your recipe turns out perfectly every time.

Equipment

You will need:

  • Kitchen scales
  • Loaf tin 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) or a 20 cm (8 inches) round tin.

Instructions

Butter and sugar whipped until light a fluffy in a glass bowl.

Step 1 - Place butter and sugar in a mixing bowl and beat on a high-speed electric mixer until light and fluffy – this will take about 5 - 8 minutes.

Beating egg in a white bowl being held above whipped butter in a glass bowl.

Step 2 - Reduce the mixer speed to low and gradually add the eggs a little at a time, mixing well between each addition.

Vanilla extract being added to whipped butter and sugar.

Step 3 - Add the vanilla and okara and mix until combined.

Fresh okara in a glass bowl with whipped butter.

Step 4 - Mix in the wet okara until evenly combined.

Flour in a sieve over a glass bowl.

Step 5 - In another bowl sift the flour, baking powder, and baking soda together. 

Using a wooden spoon for mixing as you gradually add flour to the prepared batter and mix until just incorporated.

Cake batter in a lined loaf tin.

Step 6 - Transfer the batter to the prepared cake tin, smooth out the top and bake for about 40 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean. 

Remove from the oven, and let it stand in the tin for about 15 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

Use room-temperature ingredients

It's important to use room-temperature ingredients, especially butter and eggs. This will ensure that the batter mixes smoothly and that the texture of the finished cake is even and tender.

Cream the butter and sugar well

Beat the butter and sugar together until they are light and fluffy - about 5- 8 minutes. This helps to incorporate air into the batter, which will give the cake a light and tender crumb.

Avoid overmixing the batter

After adding the dry ingredients to the butter mixture, mix just until the ingredients are combined because if you overmix you will end up with a tough cake.

Use the right pan

A traditional pound cake is baked in a loaf pan, but you can also use a tube pan or a Bundt pan.

Make sure the tin you are using is the right size, as a general rule the batter should fill the tin about two-thirds full.

Grease or line the tin

To prevent the cake from sticking to the tin and make it easier to remove, prepare it before baking by either greasing it or lining it with parchment paper.

Don't open the oven too often

Avoid opening the oven door too often while the cake bakes, because this will cause the temperature to drop and can result in uneven baking.

Let the cake cool completely

To make cutting easier let the cake cool completely, it will make slicing easier and stop it from breaking into pieces.

How To Tell When A Cake Is Done

You could use any of the methods below to test when a cake has fully cooked, or you could do a combination of all three.

Toothpick test: Insert a wooden skewer into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, the cake is done. If it comes out with wet batter on it, the cake needs more time to bake.

Touch test: Gently press the top of the cake with your finger, and if the top of the cake springs back and feels firm to the touch, it is done. 

If the cake feels soft or spongy, it needs more time to bake.

Visual test: Look at the top of the cake, if it is golden brown, and the edges of the cake are starting to pull away from the sides of the pan, the cake is done. 

If the top is still pale and the edges have not yet turned brown, the cake will need more time to bake.

Top down view of a pound cake on a white board with a knife and green napkin on the right hand side.

Serving Size

This vanilla okara pound serves 12 and a serving size is one slice of cake about 1.8 cm (0.70 inches) thick.

Calories Per Serve

There are about 292 calories in a serving.

Serving Suggestions

There are several different ways you can serve this vanilla okara pound cake: 

  • Slice it and serve it with plain or flavored whipped cream and fresh fruit.
  • Slice and drizzle over a simple syrup, or condensed milk like this sweetened condensed soy milk.
  • Dust the top of the cake with powdered icing sugar before slicing and serving.
  • Top with simple powdered sugar frosting or cream cheese frosting. You could use a store-bought frosting or make your own.
  • Slice and serve with your favorite ice cream.

Variations

Add a different flavor - replace the vanilla with lemon, orange, or almond extract.

You can even add a couple of tablespoons of grated citrus zest, or a handful of chopped nuts or chocolate chips to the batter.

Mix in fruit - Fresh or dried fruits can be added to the pound cake batter.

You could mix in chopped apples, bananas, or berries, or mix in a cup of dried fruit, such as raisins or cranberries.

Add a frosting - A glaze or frosting can give a pound cake a beautiful finish and add an extra layer of flavor.

You could make your own or top it with store-bought frosting.

    How To Use

    This easy-pound cake can also be used as an ingredient to make several different desserts like these:

    Trifles - A trifle is a layered dessert that is made with cake, fruit, and a creamy topping, like whipped cream or custard.

    You can use pound cake as the base of a trifle by cutting it into small cubes and layering it with your choice of fruit and cream or custard topping.

    French toast - Pound cake is a delicious bread alternative for making French toast, as it is sturdy enough to hold up to the soaking process and has a rich, buttery flavor.

    Cut thick slices of cake, dip it in a mixture of beaten eggs, milk, and a little sugar, and then cook it in a hot skillet until it is golden brown on both sides.

    Serve with syrup and butter for a tasty breakfast or dessert.

    Bread pudding - Use pound cake as a great base for bread pudding, it holds its shape well and adds a rich, buttery flavor to the dish.

    Cut the pound cake into small cubes, mix it with eggs, milk, sugar, and any other desired ingredients (such as fruit or chocolate chips), and bake until the pudding is set and golden brown on top.

    Berry shortcake - Berry shortcake is a classic summer dessert that is easy to make using pound cake.

    Simply slice the pound cake into thick slices, top each slice with a generous helping of fresh berries and whipped cream, and serve.

    Ice cream sandwiches - Make a tasty frozen treat, slice the pound cake into thick rounds place a scoop of ice cream on top of one slice of pound cake, top it with another slice, and press gently to make the sandwich.

    Roll the edges in sprinkles or chopped nuts if desired, and then freeze until firm.

    Storage

    Refrigeration - To store okara pound cake, allow the cake to cool completely, then wrap it in plastic and store it in a sealed container.

    Store it at room temperature for up to a week or for two weeks in the fridge.

    Freeze - If you want to keep it for longer, it can be frozen as a whole cake or cut into slices.

    To freeze the pound cake, wrap it tightly in plastic food wrap then place it into a freezer bag and freeze it for up to three months.

    A straight on view a sliced okara pound cake.

    More Okara Recipes

    If you like this recipe for vanilla okara pound cake, you might also like these okara recipes: 

    • Vanilla okara pancakes
    • Blueberry okara muffins

    Recipe

    Top down view of a sliced okara pound cake on a white board.

    Vanilla Okara Pound Cake

    Harriet
    Enjoy this easy-to-make moist and buttery vanilla okara pound cake, and serve it plain or topped with whipped cream and fruit for a tasty dessert. Or use it as a base for delicious desserts like trifles, French toast, bread pudding, or shortcakes.
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    ESTIMATED COST : $4.87 or $0.40 a serve
    Course Dessert
    Cuisine Japanese, Western
    Servings 12
    Calories 292 kcal

    Equipment

    • Kitchen scales
    • Loaf tin 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) or a 20 cm (8 inches) round tin.

    Ingredients
      

    • 226 grams (½ pound) butter, room temp
    • 226 grams (½ pound) of sugar
    • 226 grams (½ pound) eggs, room temp, weigh, beat eggs, discard excess to get the correct weight
    • 2 teaspoon vanilla
    • 113 grams (¼ pound) of fresh okara
    • 226 grams (½ pound) flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 180°C (350°F).
      Grease and flour or line 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) loaf tin or a 20 cm (8 inches) round tin.
    • Place butter and sugar in a mixing bowl and beat on a high-speed electric mixer until light and fluff. This will take about 5 - 8 minutes.
    • Reduce the mixer speed to low and gradually add the eggs a little at a time, mixing well between each addition.
    • Beat in the vanilla.
    • Mix in the wet okara until evenly combined.
    • In another bowl, sift together the flour, baking powder, and baking soda.
    • Using a wooden spoon, gradually mix the flour into the batter until just incorporated.
    • Transfer the batter to the prepared cake tin, smooth out the top and bake for about 40 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
    • Remove from the oven, and let it stand in the tin for about 15 minutes before transferring it to a wire rack to cool completely.

    Notes

    How to measure eggs by weight for baking
    Here is how to measure eggs for a recipe using kitchen scales:
    1. Start by cracking 2-3 eggs into a small bowl or cup and beat them together.
    2. Place another bowl or cup on the kitchen scale and reset the scale to zero.
    3. Pour the beaten eggs out of the bowl or cup and into the bowl on the zeroed scales.
    4. Take note of the weight of the eggs on the scales, add more beaten eggs until you get the amount called for in the recipe, and if there is too much egg, remove some until you get the correct weight.
    By weighing the eggs out of the shell, you can be sure that you are using the exact amount of eggs called for in the recipe, which can help ensure that your recipe turns out perfectly every time.
    Use room temperature ingredients
    It's important to use room-temperature ingredients, especially butter and eggs. This will ensure that the batter mixes smoothly and that the texture of the finished cake is even and tender.
    Cream the butter and sugar well
    Beat the butter and sugar together until they are light and fluffy - about 5- 8 minutes. This helps to incorporate air into the batter, which will give the cake a light and tender crumb.
    Avoid overmixing the batter
    After adding the dry ingredients to the butter mixture, mix just until the ingredients are combined because if you overmix you will end up with a tough cake.
    Use the right pan
    A traditional pound cake is baked in a loaf pan, but you can also use a tube pan or a Bundt pan.
    Make sure the tin you are using is the right size, as a general rule the batter should fill the tin about two-thirds full.
    Grease or line the tin
    To prevent the cake from sticking to the tin and make it easier to remove, prepare it before baking by either greasing it or lining it with parchment paper.
    Don't open the oven too often
    Avoid opening the oven door too often while the cake bakes, because this will cause the temperature to drop and can result in uneven baking.
    Let the cake cool completely
    To make cutting easier let the cake cool completely, it will make slicing easier and stop it from breaking into pieces.
    Nutrition Facts
    Vanilla Okara Pound Cake
    Serving Size
     
    1 slice 1.8 cm (0.70 inches) thick
    Amount per Serving
    Calories
    292
    % Daily Value*
    Fat
     
    16
    g
    25
    %
    Saturated Fat
     
    10
    g
    63
    %
    Monounsaturated Fat
     
    4
    g
    Polyunsaturated Fat
     
    1
    g
    Trans Fat
     
    0
    g
    Cholesterol
     
    59
    mg
    20
    %
    Sodium
     
    274
    mg
    12
    %
    Potassium
     
    52
    mg
    1
    %
    Carbohydrates
     
    35
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    3
    g
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    More Desserts and Snacks

    • Four images of vegan desserts.
      Easy Vegan Dessert Recipes
    • A small bowl with okara hummus style dip and veggie sticks.
      Okara Hummus Style Dip
    • A close up of okara mochi balls with sweet soy glaze.
      Okara Mitarashi Mochi
    • A vegan style Tirokafteri Greek feta dip with vegetables.
      Dairy-Free Tirokafteri Greek Feta Dip

    Comments

    No Comments

    Join the Discussion Cancel reply

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

    Recipe Rating




    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

    • Rice syrup in a jar and a small glass.
      Rice Syrup Substitute Ideas
    • Mirin in a bottle on a wooden board.
      Mirin Substitutes
    • Feature image showing a bottle of rice wine.
      Substitute For Rice Wine
    • A loaf of white okara bread with a ham and salad sandwich in the fore ground.
      White Okara Bread

    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

    Contact

    • Image Sharing Policy
    • Contact
    • About

    Copyright © 2025 Soya Eats