I looked up some recipes for the Sakekasu cake and made up my own recipe, there’s room for improvements, but it was still pretty good, so I thought to share! :)
Vegan Baked “Cheese” Cake with Sakekasu Recipe
- Sakekasu 50g (Find it in a frozen section at a Japanese grocery store)
- Soy milk 300cc
- Lemon Juice 1 lemon worth (I did 3 tbsp but I would add more next time! so, just use a whole lemon worth!)
- White Miso 1 1/2 tsp
- Agave 5tbsp ( I used 4tbsp but I thought I could use more sweetness!)
- Vanilla extract a few drops
- Whole wheat flour 150g (maybe I’ll try with rice flour or white flour next time)
- Baking powder 1 1/2 tsp
- Preheat the oven for 350
- Break the Sakekasu in peaces with hands and let them soak in soy milk
- put the 1 in a pot and heat it up without boiling it, and mix really well.
- On a food processor, put the rest of A (Lemon juice, miso, agave and vanilla extract), mix well, then add the sakekasu/soy milk mixture.
- In a bowl, mix the B (whole wheat flour and baking powder) well, and add the 3, mix well, and pour them in a cake pan.
- Bake at 350 for 45 min or more, poke a fork and see if it comes out clean, then you’re done! It’s supposed to taste better the next day, it was, indeed, more moist and good! :)
We tried with blueberry presesrves, but it was a bit too overwhelming, so, we decided we liked it by itself better :) I just needed more sweetness in the cake and, more lemon! Next time!
And sakekasu is super nutritious and very good for skin, FYI! :) Good for cooking too, I’m excited to have that in freezer now, my first sakekasu cookings!