Vanilla Okara Pound Cake

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.

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.

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.

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).

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

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.

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

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

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

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.

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.

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.

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.

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