Low-Sugar Moist Okara Cocoa Cake

• 50 grams Okara powder
• 3 tbsp Cocoa powder
• 1 tsp Baking powder
• 55 grams Sweetener (or sugar)
• 120 ml Soy milk (or milk)
• 2 Eggs
• 2 tbsp Rum

1. Pre-heat an oven to 180 C. Line the loaf tin mould with parchment paper or brush with oil.
2. Combine the ingredients in a bowl with a whisk.
3. Stir in the soy milk, eggs and rum.
4. The batter should look like pancake batter.
5. Adjust the texture if it is too runny or stiff.
6. Pour the batter into the mould.
7. Bake in the pre-heated oven for 40 minutes!
8. If you'd prefer a cake with a stronger rum flavour, brush the surface with rum when done.
9. It is nice with crushed walnuts too.
10. Leave to rest in the fridge for about 2 days.
11. You will have a moist and tasty cake.

powder, cocoa, baking powder, sugar, milk, eggs

Taken from cookpad.com/us/recipes/146999-low-sugar-moist-okara-cocoa-cake (may not work)