Black Soybean Tea Cake Recipe

Black Soybean Tea Cake Recipe

Posted by Yoshi Kai on 9th Jan 2016

Black Soybean Tea Cake

Here is a quick recipe for tea cake with wholesome  petite black soybeans.

For the batter, I use whole-wheat pancake mix. You can use a gluten-free mix available off-the-shelf in most markets instead. I also like to use unrefined sugar, and a good quality vegetable oil instead of butter.


  • Brown sugar: 3 Tablespoons
  • Vegetable oil: 2 Tablespoons
  • Egg: 1
  • Petite black soybeans: 2 Tablespoons
  • Whole-wheat pancake mix: 2 cups
  • Cinnamon powder: 1/4 teaspoon


  1. Preheat oven to 180 °C (355 °F).
  2. Add two tablespoons of petite black soybeans to a teapot. Pour 2 cups boiling water. Let the tea brew for 10 minutes.
  3. Set four tablespoons of the tea aside and let it cool down (you can drink the rest while preparing this recipe).
  4. Take out all the black soybeans and chop coarsely.
  5. Line your favorite baking pan or mold with parchment paper.
  6. Use a whisk to mix the egg, brown sugar and vegetable oil in a bowl until the mixture is smooth.
  7. Add the four tablespoons of tea, the chopped beans, and cinnamon to the mixture and stir. Add the pancake mix. Mix lightly.
  8. Pour the mixture into the pan — Bake for 30 minutes in the preheated oven. To check, insert a skewer into the cake. If it comes out clean, then it’s done.
  9. Remove from oven and unmold. Cool down on a rack and serve.