Okara Cake with Stabilized Whipped Cream Frosting and Fresh Fruit

5 from 1 vote

Okara Cake with Stabilized Whipped Cream Frosting and Fresh Fruit

Tender white vanilla cake made with okara flour is frosted with a rich and light whipped cream and balanced with sweet and tart fresh fruit for a delicious dessert. Okara flour is made from soybean pulp generated during the production of soy milk and is low in fat and carbohydrate and is gluten-free. It is also a source of fiber and protein, provided you are not sensitive to soy.

Course Dessert

Cuisine American

Keyword 4th of July, american, blackberry, cake, dairy-free, dessert, Easter, holiday, kiwi, nightshade-free, nut-free, okara flour, strawberry, vegetarian, whipped cream

Prep Time 30

Cook Time 30

Total Time 1 20

Servings

Calories 232kcal

Author Jenny Ross

Ingredients

For the Cake

4 eggs separated
1/3 cup heavy cream or cashew cream, or coconut cream for dairy-free
1/2 teaspoon vanilla extract
1/2 teaspoon stevia glycerite
1/4 teaspoon salt
1/3 cup okara powder
1/2 teaspoon baking powder
1/8 teaspoon xanthan gum

Whipped Cream

1 1/2 cups heavy cream or 2 cans coconut cream for dairy-free (refrigerated overnight)
1/4-1/2 teaspoon stevia glycerite
1/4 teaspoon vanilla extract
pinch salt

To Decorate

1 kiwi peeled and sliced thin
3 strawberries sliced thin
4 blackberries halved

Get Recipe Ingredients

Instructions

For the Cake

Preheat the oven to 300ºF and set 3, 6-inch silicon cake pans on a rimmed baking sheet. Set aside.
Whisk together the yolks, cream, vanilla, stevia, and salt until smooth. Add the okara and baking powder and whisk until evenly combined. Set aside
Beat the egg whites and xanthan gum to stiff peaks.
Whisk a third of the whites into the reserved batter to lighten it. Then fold in the remaining whites in 2 additions until evenly mixed.
Divide the batter between the 3 pans and bake at 300ªF for 30 minutes, or until lightly golden and the cakes just spring back when lightly touched. Let cool for 5 minutes and then turn out of pans and place onto cooling racks to cool completely.

For the Cream

Add the cream, stevia, vanilla, salt, and xanthan gum to a bowl and beat for 2-5 minutes, or until it becomes light and fluffy and doubles in volume. Adjust sweetener to taste.

To Decorate

Place a cake round onto a serving plate. Add whipped cream and spread evenly over top. Place a second cake round on top and repeat coating with cream. Top with final cake round. Frost the entire cake with the remaining cream.
Layer slices of fruit over top and serve. Best eaten the same day the cake is assembled.

Notes

If using coconut cream, chill all mixing equipment for 10 minutes before whipping the coconut cream.
Open the can of coconut cream without inverting or shaking it.
Transfer all coconut cream solids to the bowl for mixing, discarding any watery layer at the bottom of the can. Continue with the cream as in the main directions.

Notes

Protein:Energy Quotient [calories]: 0.14, Protein % of calories: 8.4%

Nutrition