Steps to Make Homemade Low-Sugar Microwave Okara Pound Cake (Cocoa)

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, low-sugar microwave okara pound cake (cocoa). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Low-Sugar Microwave Okara Pound Cake (Cocoa) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Low-Sugar Microwave Okara Pound Cake (Cocoa) is something that I have loved my whole life.

If using raw okara, you can use as-is. I'm a dieter that likes to keep track of my blood sugar. Matcha Okara Cake ☆ Made with Brown Sugar Syrup and Black Sesame. Currently, I am obsessed with adding kuromitsu, black sesame, and kinako to matcha soy milk.

To begin with this recipe, we have to prepare a few components. You can have low-sugar microwave okara pound cake (cocoa) using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Low-Sugar Microwave Okara Pound Cake (Cocoa):

1. Get 20 grams/100 grams when using fresh okara • Okara powder (I used dried that you reconstitute in 4 times the amount of water)/ or okara
2. Make ready 80 grams • Water to rehydrate the okara powder
3. Prepare 20 grams ★Low-calorie sweetener (use 60 g if using sugar) (I used Sugar Cut 0)
4. Make ready 2 tbsp ★ Cocoa (or matcha)
5. Make ready 1 tsp ★ Baking powder
6. Take 20 grams ★ Almond flour (or almond powder)
7. Make ready 2 ☆ Eggs (medium)
8. Take 30 grams ☆ Reduced calorie mayonnaise
9. Prepare 1 (to taste): adding it gives the cake a more adult flavor Rum, if available

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Steps to make Low-Sugar Microwave Okara Pound Cake (Cocoa):

1. Pour the water into the okara powder and mix.
2. Combine the sweetener, cocoa, baking powder, and almond flour, and mix it all together. (The photo shows a cocoa version and a matcha powder version).
3. Mix the eggs and mayonnaise together, combine with Step 2, and stir well.
4. Pour the mixture into a silicone cup (or pound cake pan), and tap the bottom to remove the air bubbles.
5. Microwave for 3 minutes. Stick it with a toothpick, and microwave for an additional minute the toothpick does not come out clean. I made two cakes at once this time, so they may take a little longer to cook.
6. Remove the cake from the mold, let cool, wrap in plastic wrap, and store in the fridge. Letting it sit overnight will make the cake more rich and delicious.
7. This is a version made using a pound cake pan. If you use zero calorie sweetener for the heavy cream topping and sugar, then you can reduce the amount of calories and sugar even further.
8. Using a silicone cup (small) yielded two cakes. I tried topping it with heavy cream. Make sure to drink plenty of water when eating okara.
9. Variation: Adding a few sweet Adzuki beans into the matcha cake gives it a bit of an extravagant flair.
10. Variation: I paired the matcha version with 0 calorie low sugar homemade an.
11. Variation: I made this one with a pound cake pan. Cut it in half, sandwich in some heavy cream, and decorate the surface. It had about 950 calories and 11 grams of sugar.
12. Variation: I made an okara Mont Blanc Christmas cake for myself in addition to my family's regular cake.

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