Low-Sugar Microwave Okara Pound Cake (Cocoa)
Low-Sugar Microwave Okara Pound Cake (Cocoa)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, low-sugar microwave okara pound cake (cocoa). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Low-Sugar Microwave Okara Pound Cake (Cocoa) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Low-Sugar Microwave Okara Pound Cake (Cocoa) is something that I’ve loved my whole life.

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

The ingredients needed to make Low-Sugar Microwave Okara Pound Cake (Cocoa):
  1. Make ready 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. Take 80 grams • Water to rehydrate the okara powder
  3. Take 20 grams ★Low-calorie sweetener (use 60 g if using sugar) (I used Sugar Cut 0)
  4. Prepare 2 tbsp ★ Cocoa (or matcha)
  5. Prepare 1 tsp ★ Baking powder
  6. Take 20 grams ★ Almond flour (or almond powder)
  7. Take 2 ☆ Eggs (medium)
  8. Make ready 30 grams ☆ Reduced calorie mayonnaise
  9. Make ready 1 (to taste): adding it gives the cake a more adult flavor Rum, if available
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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