Tuesday, April 25, 2017

How To Make Healthy Okara Chocolate Cake, Protein Chocolate Cake

       This week, I baked this chocolate cake.  I ate it with fresh strawberries and whipped cream. It turned out to be very delicious chocolate cake like one that a Japanese bakery sells! It was less sweet and rich in chocolate taste which I like. My husband also really loved it and asked me when I make it next time. :) 
        Surprisingly, this cake was made of okara (おから). As I mentioned in my previous entry, okara is tofu byproducts. Tofu lees, soy pulp, is called okara in Japanese. Okara is high nutrient food and is high in protein and fiber. Moreover, okara is very inexpensive. It's usually a few dollars for this 2 lb bag. :)  However, it's pretty hard to find okara at supermarkets because fresh okara spoils pretty quickly, so it only sells for just a short while (Just several days). If you want to get okara, you can find okara at tofu section in Japanese supermarket. If you cannot use up all your okara in a few days or so, just store them in your freezer. It will last two to three months. :)  Anyway, I'm going to share how to make healthy okara chocolate cake with you. :) 

20g (0.7 oz) of Butter (Melted)
2 Egg Yolks
20g (0.7 oz) of Honey
100g (3.5 oz) of Milk
40g (1.4 oz) of Unsweetened Cocoa Powder
100g (3.5 oz) of Fresh Okara
2 Egg Whites
50g (1.7 oz) to 100g (3.4 oz) of Sugar  (It's slightly bitter and less sweet with 50g of sugar, so if you have a sweet tooth, add more sugar.)

Fresh Okara

1. Mix melted butter and egg yolks thoroughly. Add honey, milk and cocoa powder and mix them thoroughly.

2. Add fresh okara and mix them thoroughly.

3. Put egg whites and sugar into the mixer bowl and whisk together to make meringue.

4. Add 1/3 of meringue and stir them well. 

5. Add the rest of meringue into the bowl and stir them.  

6.  Coat a baking dish with non-stick cooking spray. Then, pour the mixture into it. Bake it in an oven at 180℃ (356℉) for about 30 minutes.

7. Enjoy! (Optional : Garnish it with sliced strawberries and whipped heavy cream.)

    My entries related to cooking can be seen here.

    My entries related to my favorite recipes can be seen here.

    My entries related to foods my husband cooked can be seen here.

    My entries related to Japanese instant ramen can be seen here.

    My entries related to Japanese noodles can be seen here.

    My entries related to Japan Haul can be seen here.

    My entries related to Best Japanese Beauty Products can be seen here.

    My entries related to Japan can be seen here.

       These are also my entries you might like.

■How to Bake Crunchy Okara Cookies - Healthy Protein Cookies

■How to Make Curry Flavored Unohana - Okara Recipe

■How to Make Italian Hamburg Steak with Okara, Japanese Style Salisbury Steak

■What I Bought at Japanese Supermarkets

■Top 10 Products You Should Buy at Japanese Supermarkets (for Beginners!)

■Don Quijote (Donki) Haul - What He Got in Japan

■8 Interesting Japanese Kitchen Gadgets!

■My Top 10 Favorite Japanese Snacks

■My Top 10 Favorite Japanese Sweets

■Top 10 Most Popular Japanese Foods 

■My Top 15 Must Eat Foods in Japan - My Favorite Japanese Foods

■How to Make Japanese Deep Fried Chicken, Kara-Age

■How to Cook Japanese Curry

■How to Cook Miso Soup

■How to Cook Japanese White Cream Stew

■How to Cook Soboro Don, Japanese Scrambled Meat And Egg Bowl

■How to Cook Easy Teriyaki Chicken


  1. Hi Ringo
    Thanks for posting this! I've just made some tofu and have lots of okara left over, so I'm going to try your recipe. Just a little comment on the wording of the recipe. Steps 3, 4, and 5 mention 'whipped cream'. I found this confusing at first. I'd probably either call it 'meringue' or just 'whipped egg-white (mixture)'.
    Thanks again!

    1. Thank you for teaching me.:) I've just revised them. Thanks again!