Kinako cake

This kinako cake is soft and fluffy in texture. You can make this kinako cake in a loaf pan to cut into slices or a cake pan if you would like to make a cake instead! Kinako is a versatile ingredient that is used in many Japanese desserts so I decided to try to incorporate into a cake!

What is kinako?

Kinako is Japanese roasted soybean flour. It’s nut-free but tastes nutty and is quite similar to the flavour of peanuts! Not is kinako nut-free but it is also very high in nutrients. Since it is a bean, it is a great source of protein, isoflavones, dietary fibre, and micronutrients. In some studies, kinako has been shown to help improve cholesterol levels as well.

How do you use kinako?

You can use kinako in a variety of ways!

1. You can mix it into milk, soy milk, smoothies or water to add nutrients and vitamins to your beverage.
2. Roll homemade mochi in them
3. Use it as a flour replacement. Kinako can replace up to half of the flour you use in a recipe which makes it a great low-carb alternative to regular flour.

Making the cake

The first step of making this cake is the most important step because it involves incorporating air into the eggs. You whip the eggs and sugar together using an electric beater until the mixture is pale in colour. If you do not whip the mixture long enough, your cake will not rise as much and be as fluffy as it should be.

I decided to add matcha powder to the cake because I love adding it as a flavour. You don’t need to add it if you don’t want to because it’s great on it’s own too! If you’re feeing adventurous you can swap the matcha powder with cacao powder!

Recipe (1 loaf)

This kinako cake is made with Japanese roasted soybean flour soft and fluffy in texture. Kinako helps add a source of protein to this delicious cake!

• 3 eggs
• 1 cup sugar
• 3/4 cup soy milk
• 1 1/4 cup all purpose flour
• 3/4 cup kinako powder (soy bean powder)
• 1 teaspoon baking powder
• 1/2 tsp salt
• 1/2 tablespoon matcha powder (optional)
• 3/4 cup oil

Method

1. Preheat oven to 350F. Line a loaf pan or cake pan with parchment paper
2. Sift in the flour, kinako powder, salt, baking powder and matcha powder (if using).
3. In a large bowl, beat eggs and sugar until the batter is pale and fluffy. It should look almost doubled in size. Stir in oil and soy milk.
4. Pour the batter into the prepared baking pan.
5. Bake at 350F for 25-30 minutes or until golden brown an inserted toothpick comes out clean when inserted in the middle.