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–+ servings

Kinako Layer Cake

Print Recipe
Kinako is roasted soybean powder. It makes this easy layer cake nutty and rich, but does not contain any butter or nuts! Use your favorite nondairy milk substitute and frosting to make the whole thing dairy free!
Course Dessert
Cuisine Asian American, Japanese
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/2 cup oil
  • 1/2 cup milk (or nondairy alternative)
  • 3/4 cup all purpose flour
  • 1/2 cup kinako
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350 degrees F. Line three 6" round cake tins (or one 8" round cake tin or prep 12 cupcake liners).
  • Beat eggs and sugar until the batter is pale, fluffy, and can hold a ribbon shape as it drips off the whisk.
  • Beat in oil until homogenous.
  • Mix dry ingredients (flour, kinako, salt, baking powder) and wet ingredients (milk, vanilla) in separate containers.
  • Alternate adding the dry and wet ingredients into the batter, either by hand or on very low speed.
  • Divide batter evenly amongst cake tins. Bake for 25-30 minutes or until an inserted toothpick comes out clean. (Cupcakes will take about 15-18 minutes.) Let cool, frost, and enjoy.