Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, low-sugar moist okara cocoa cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Low-Sugar Moist Okara Cocoa Cake is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Low-Sugar Moist Okara Cocoa Cake is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have low-sugar moist okara cocoa cake using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Low-Sugar Moist Okara Cocoa Cake:
- Get 50 grams ◯ Okara powder
- Get 3 tbsp ◯ Cocoa powder
- Get 1 tsp ◯ Baking powder
- Prepare 55 grams ◯ Sweetener (or sugar)
- Get 120 ml Soy milk (or milk)
- Take 2 Eggs
- Prepare 2 tbsp Rum
Steps to make Low-Sugar Moist Okara Cocoa Cake:
- Pre-heat an oven to 180 ˚C. Line the loaf tin mould with parchment paper or brush with oil.
- Combine the ◯ ingredients in a bowl with a whisk. Stir in the soy milk, eggs and rum.
- The batter should look like pancake batter. Adjust the texture if it is too runny or stiff.
- Pour the batter into the mould. Bake in the pre-heated oven for 40 minutes!
- If you'd prefer a cake with a stronger rum flavour, brush the surface with rum when done. It is nice with crushed walnuts too.
- Leave to rest in the fridge for about 2 days. You will have a moist and tasty cake.
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