Pre-heat an oven to 180 ˚C. Line the loaf tin mould with parchment paper or brush with oil.
Combine the ◯ ingredients in a bowl with a whisk. Stir in the soy milk, eggs and rum.
The batter should look like pancake batter. Adjust the texture if it is too runny or stiff.
Pour the batter into the mould. Bake in the pre-heated oven for 40 minutes!
If you'd prefer a cake with a stronger rum flavour, brush the surface with rum when done. It is nice with crushed walnuts too.
Leave to rest in the fridge for about 2 days. You will have a moist and tasty cake.
Story Behind this Recipe
I wanted to eat a chocolate cake for breakfast even though I was on a low-carb diet. I made one cake and divided it into 6 portions. Sugar intake is limited in my diet but I wanted to take in calories. I brush the cake with rum, add some walnuts or serve it with whipped cream.
Okara powder should be very fine. I use shop-bought okara powder which should be rehydrated with 4 times the amount of water. Adjust the amount of the moist ingredients according to the okara powder you use. Processed soy milk makes the cake sweeter. Adding butter may give a good flavour too.