Keto Matcha Layer Cake with Okara Powder

Chiffon Cakes

• 80 ml grass-fed whipping cream *Note 1
• 8 grams matcha powder *Note 2
• 4 large eggs, well-refrigerated
• 22.5 grams unsweetened okara powder
• ¼ teaspoon fine himalayan pink salt
• ½ teaspoon natural vanilla extract
• ¼ teaspoon apple cider vinegar
• 47 grams golden monk fruit sweetener

Cream Filling & Frosting

• 190 grams grass-fed whipping cream
• 5 grams matcha powder
• 100 grams organic extra firm tofu (weight after pressing)
• 20 grams allulose
• 150 grams fresh strawberries (rinsed, pat dry & finely chopped)

Preparation

1. 1

   Place a heavy object onto the firm tofu, such as a plate (with something heavy on top). Press for at least 2 hours to remove all the moisture. Afterward, use a cloth to absorb the water on the surface. Set aside.

Chiffon Cakes

1. 1

   Sift the matcha powder into a bowl. Heat the whipping cream to 70–75°C via a double boiler or microwave. Pour the heated cream into the matcha and combine with a tea whisk or mini egg whisk. Cool and set aside.

2. 2

   Separate the egg whites from the yolks. Ensure the mixing bowl for the whites is clean and dry.

3. 3

   Beat the egg yolks and add the matcha cream mixture. Mix well. Sift in the okara powder, add the pink salt and vanilla extract. Whisk until no visible lumps remain.

4. 4

   Beat the egg whites with an electric/stand mixer on low speed. When foamy, add the monk fruit sweetener in three batches while beating slowly until stiff peaks form (18–20 minutes). Add the apple cider vinegar and mix for 30 seconds more to stabilize the meringue.

5. 5

   Preheat the oven to 150°C.

6. 6

   Beat the egg yolk batter at low speed until thick and pale (30–45 seconds).

7. 7

   Add ⅓ of the meringue to the egg yolk batter and mix gently with a hand mixer. Pour the mixture into the remaining meringue. Fold lightly with a hand whisk or silicone spatula until thoroughly combined.

8. 8

   Do not grease the cake pans. Line the bottoms with parchment paper if needed. Pour the batter evenly into two 4-inch diameter, 2.5-inch height pans (50–60% full).

9. 9

   Bake at 150°C for 45–48 minutes. Insert a bamboo skewer into the center to check doneness. When no batter clings to the skewer, remove and immediately invert to cool completely (use mugs or a chiffon cake cooling rack for support).

Cream Filling & Frosting

1. 1

   While the cake cools, place the fully drained firm tofu in a food processor. Add the allulose and blend until smooth.

2. 2

   In a large mixing bowl, add the whipping cream and sifted matcha powder. Beat with an electric/stand mixer until soft peaks form. Fold in the tofu paste gently until combined. Chill for 30 minutes before use.

Assembly

1. 1

   Remove the cooled cakes from the pans. Trim the tops with a large serrated knife to create a flat surface (discard the trimmings). Cut the cakes horizontally into 3–4 even layers. Place parchment paper under the first layer. Spread tofu cream, sprinkle chopped strawberries, then spread more cream to cover. Repeat layering with the remaining cake layers, cream, and strawberries.

2. 2

   Frost the cake with tofu cream (optional: apply a thin crumb coat first and chill for 30 minutes for easier frosting). Decorate with strawberries.

3. 3

   Refrigerate for 10–20 minutes before slicing to allow the frosting to set and hold the cake's shape.