Okara cake base

Ingredients for 1 servings:

• 1 serving of okara made from 100 g of soybeans
• 200 g ground almonds
• 100 g raw cane sugar
• 1 pinch of vanilla powder or vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

the vegan alternative to sponge cake base

Mix the ingredients well in a bowl. If you don’t have vanilla powder, you can of course use a packet of vanilla sugar. The portion of okara refers to the amount that is produced when making soy milk from 100 g of beans. Since okara contains enough moisture, no additional liquid is needed. Line a springform pan with baking paper and spread the batter evenly over the base. Bake in a preheated oven at 160°C for 30-40 minutes. Remove from the oven and let cool. Please be very careful when removing the base from the pan, as it breaks very easily! It is best to immediately place the serving plate over the cake base after removing the rim of the springform pan and carefully turn it over. Then peel off the baking paper. The base can then be used like a sponge cake. The almonds give it a marzipan flavor. You can of course vary the flavor with other nuts depending on the topping. For example, it also tastes very good with hazelnuts.