No-Mixer Okara Chocolate Cake
Prep time
Cook time
Total time
Yield: Makes one 8x4-inch loaf
  • 150 grams fresh, damp okara (3/4 cup)
  • 150 grams sugar (can use a mix of caster and brown)
  • 60 grams good-quality dark chocolate, minimum 60% cocoa solids, chopped into small pieces
  • 150 grams soy milk
  • 90 ml vegetable / canola oil
  • 1½ teaspoon vanilla
  • ½ tablespoon white vinegar
  • 150 grams all-purpose flour
  • 30 grams Dutch-processed cocoa powder, sifted if there are huge lumps
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  1. Preheat oven to 160C/320F. Butter an 8x4-inch loaf tin and line the bottom with parchment paper. Set aside.
  2. In a small pot, combine okara, sugar, chocolate and soy milk. Heat over medium heat, whisking constantly until the chocolate has completely melted and the mixture is smooth. Remove from heat and whisk in oil, vanilla and vinegar.
  3. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Pour in the wet okara mixture and use a large wooden spoon or spatula and fold gently until just combined - don't overmix but there shouldn't be any streak of dry ingredients either.
  4. Scrape the batter into the loaf tin and spread it evenly with the spatula. Bake for 40 to 45 minutes until a skewer inserted into the center comes out clean. Let the cake cool in the tin on a wire rack.
- To make standard muffins, bake at 160C/320F for 20 to 25 minutes. This recipe yields about 12 to 15 muffins.

- Recipe adapted from Okara Project's Chocolate Pound Cake
Recipe by Foodie Baker at