Plumcake with almond okara: the perfect zero-waste cake for a healthy breakfast and a snack! If you love plumcakes in all their versions you must try this one — it’s a bit special because it includes almond okara, that is the almond meal obtained after making homemade almond milk or the Catania-style almond granita, and it’s really delicious! The dark color you see, which almost looks like caramel, comes from my choice to use raw cane sugar, particularly aromatic and not too “sweet.” This is also a butter-free plumcake, made moist and soft by the addition of plenty of homemade Greek yogurt, which you can replace with strained kefir yogurt or plain natural yogurt (200g). The recipe is quick and easy, so let’s get into the kitchen and make it together — but first, if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the plumcake with almond okara
- 2 cups almond meal (dry almond okara) (dry almond okara)
- 1 2/3 cups all-purpose flour
- 2/3 cups unrefined cane sugar (brown)
- 3 eggs
- 1/2 cup vegetable oil (sunflower oil)
- 1 cup Greek yogurt
- 1 tsp vanilla extract
- 4 tsp baking powder
- to taste lemon zest
Tools
- Blender
- Plumcake loaf pans 10.25 in
- Oven
Preparation of our almond okara cake
For this recipe I used raw cane sugar; I love its caramel aroma and intense scent. You can replace it with regular granulated sugar.
Put the eggs, sugar and oil into the blender jug. Blend for 3 minutes at medium speed; if you have the whisk accessory use it. Once the mixture is frothy, add the yogurt, the flour and the almond okara.
Also add grated lemon zest (or dried and chopped like mine) and work for a couple of minutes until you obtain a creamy batter. The dough will be quite thick, but don’t worry — that’s normal. Spread it into a loaf pan lined with parchment paper and bake in a preheated oven in conventional mode (no fan) for 40–45 minutes. Do the toothpick test before removing from the oven.
Let cool and serve.
Storage notes and tips
Our plumcake keeps well for 2–3 days in a cool place covered with a glass dome.
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