Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

Silken Tofu Pound Cake with 'Kuromame' Cooked Black Soybeans

I baked up this healthy silken tofu pound cake with sweet simmered kuromame!

While it's low in sugar, the sweetness of the beans makes these delicious!


Cake flour
50 g
Whole wheat flour (or cake flour)
50 g
Baking powder
1 teaspoon
Sugar (I use light brown sugar)
30 g
○Silken tofu
100 g
○Egg (large)
○Milk or soy milk
2 tablespoons
○Vegetable oil
2 tablespoons
Cooked kuromame
to taste


1. Preheat the oven to 180°C.
2. Combine the cake flour, whole wheat flour, baking powder, and sugar in a bowl and mix until even.
3. Place the lightly drained tofu in a separate bowl.
4. Add the rest of the ○ ingredients and use a whisk to mix to an even consistency.
5. With a rubber spatula, briskly fold the dry ingredients into the wet ingredients a little at a time. The trick is not to mix it too much!
6. When the batter is no longer floury, pour it into a mold up to 1 cm, then sprinkle in a layer of the kuromame.
7. Pour in the rest of the batter, then tap the mold on a surface to release any air pockets.
8. Bake for 30-40 minutes at 180℃, then it's done. While baking, if the surface looks like it may burn, cover the top with aluminum foil.
9. Let cool in mold for 20 minutes until cool to the touch, then remove from the mold, then wrap in plastic wrap to store. It's very fluffy served fresh from the oven.
10. Kept at room temperature, it should remain moist even if served the following day.
11. For this recipe, I used a package of store-bought simmered kuromame.

Story Behind this Recipe

I wanted to make a treat using kuromame, so I added them to my usual tofu cake!