Egg-free Peach Yogurt Okara Cake

Egg-free Peach Yogurt Okara Cake

This moist, chewy, and healthy cake is made using peach compote. Yogurt adds a refreshing accent. The flavor resembles a fuzzy navel orange cocktail.

Ingredients: 18 x 6 x 7 cm poundcake mold

Fresh okara
100 g
Drained yogurt
200 g drained to 100 g
Peach compote (Recipe ID: 655111) or canned peaches
1 peach worth
*Syrup from the peach compote
90 ml
*Condensed milk
1 tablespoon
*Raw cane sugar
30 g to taste
a pinch
*Lemon juice
1/2 teaspoon
*Peach liqueur, amaretto, or other liqueur of your choice
1/2-1 teaspoon
*Vanilla oil
a few drops
・Cake flour
25 g
・Almond flour (or cornstarch)
15 g
・Baking powder
1/2 teaspoon (1.5 g)
Candied orange peel (or marmalade)
5 g
Citrus jam or other jam of your choice for glazing
as needed


1. Filter the yogurt through a coffee filter or wrap in a cone of thick parchment paper, then drain for 3 hours until the content is reduced to 1/2.
2. Prepare the peach compote (or used canned peaches), slice into desired sizes, then drain.
3. For the cake in the photo, I used 1/2 the amount of peaches sliced thinly and placed on top, and 1/2 the amount of peaches cut into 1-cm cubes, and mixed into the batter.
4. Add the * ingredients in the order listed to the drained yogurt, mixing each time, then combine until even.
5. Crush the lumps in the raw okara while mixing, then add orange peel cut into 5-mm pieces.
6. Sift in the ・ ingredients, then mix well. Let sit in the refrigerator for 30 minutes to relax the gluten.
7. Line a mold with parchment paper, then preheat the oven to 180℃.
8. Lightly coat the peach in flour (not listed), mix them into the batter, pour the batter into the mold, then bake for about 40 minutes. If layering the peaches on top, coat only the side of the peaches that will be touching the cake.
9. After it finishes baking, tap the mold on table to release any air pockets.
10. When the cake cools to the touch, remove it from the mold to prevent it from steaming, then cool on a rack. To keep it moist, brush on a glaze of heated citrus jam or syrup.
11. After chilling, cut the cake into individual servings, then serve.
12. I mixed in all of the peaches, and topped it with fruit sauce.

Story Behind this Recipe

I was chosen as a cooking tester for draining equipment.
I used peaches that go well with yogurt, and flavored the cake with peach and orange, with a hint from a delicious cocktail.
I figured that using drained yogurt would make a healthy and rich cake.
This cake is low in sugar, and features the natural sweetness of the ingredients.