Add ingredients into a bowl in listed order, from top to bottom. Thanks to the okara, the flour doesn't get lumpy even if it's not sifted.
Pour into a loaf pan lined with parchment paper. Bake in 180°C (356°F) preheated oven for about 50 minutes.
Set aside to cool down without removing from the pan. Chill in the fridge before serving. Set aside for 2 more days for a rich and moist result.
This is what the cross-section looks like.
The cake will be richer if you use butter instead of olive oil (but it'll raise the calories).
You could use a regular cake pan.
Story Behind this Recipe
This is a thick and filling cheesecake. I thought that adding okara would make it spongier and yet healthier. That's how I managed to put this together.
The cake moistness depends on the okara. If it's too dry, adjust with soy milk or yogurt. On the other hand, add flour if it's too runny. I recommend you add a decent amount of salt. It's only fairly sweet due to the honey, so add sugar, jam, or mirin if you'd like. Go ahead and make your own variation.