Recipe: chocolate bean milk and pumpkin rice cake

As I mentioned last time, I don’t buy almond breeze anymore because I can make it at home at cheaper cost and more nutritious. A reader requested a tutorial so here it comes.

I use assorted beans, soy bean, black beans, aduki beans and mung beans. I think what makes the end product thick and emulsionated is the black bean, without it, the milk is very watery. So, if you want to use lecithin to make it emulsionated, use black beans.


soak 1/3 cup with plenty of water for at least 12 hours


it will double in volume


then I add it to the soy milk maker. If you don’t have it, you can use a blender adding enough water. Usually 3 parts of water for 1 part of the hydrated beans.


after 2o min, the milk is ready. If you are using a blender, after blending it you have to boil the milk for 10 min.


then use a strainer



end product


To make the chocolate milk. Heat the milk first


add one tbsp of cocoa power


and mix


Note: only make as much as you plan to drink because if you save it for later, the milk and cocoa powder separate.


I have a bag of brown rice flour in the fridge for a while, I didn’t know what to do with it. And then I thought why not make a cake with it and my fav ingredient pumpkin? so Pumpkin Rice Cake was born 😉


Ingredients for 2 mini loafs

  • 2/3 cup brown rice flour
  • 1/3 cup whole wheat flour
  • 1/2 tbsp baking powder
  • 1 egg
  • 2/3 cup pumpkin puree
  • 1/4 cup stevia baking blend
  • 2/3 cup chia gel (2 tbsp of chia in 1/2 cup of water hydrated for 20 min)
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/4 tsp pumpkin spice


mix wet ingredients and dry ingredients in two separate bowls, and then mix them.


bake at 350F for 45 min.

Serve with homemade almond butter


My latest afternoon tea combo 😆


the cake is moist and soft, and the taste is like pumpkin pie! Love it!


Q: Do you have any addiction? I’m addicted to coffee, chocolate, kabocha, corns and SHOES!!! 😯



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13 responses to “Recipe: chocolate bean milk and pumpkin rice cake

  1. haha, I’m addicted to pumpkin, sweet potatoes, and walnut butter. AND, hair products 🙂

    Thanks for the pumpkin rice cake recipe!!

  2. This all looks soooooooo good!!!
    Where did you buy the soymilk maker? I remember you posting about it a long time ago, but I can’t remember. Yum yum yum!
    Right now, I’m addicted to (and loving) chocolate, almonds, and tahini.
    uh oh, hahaha.

  3. The pumpkin rice cake sounds great! And I love that you make your own bean milk! Thanks for the tutorial! It’s definitely going on my “list!” 🙂

  4. I had no idea soymilk makers existed! hahaha 😛 I always love me so coffee, tea, and nut butters. Ok ok and pastries too kkkkkkk

  5. you’re such a great cook!
    i’m addicted to fashion and food =P

  6. Madelyne

    Thanks for posting this! I think I’m going to try it- it looks pretty simple. I already have aduki beans sitting in my closet but they’ve been in there for a little too longg I think =). I’m addicted to fruits (especially persimmons), smoked salmon, and avocado.

  7. Your bean milk sounds really interesting! Does it taste more like soy milk?

    I’m addicted to running, local food, reading good books, and music. 🙂

  8. I had no idea it was that easy to make mylk. And to be honest, I never realized that the beans were ground into the mylk.

    Although, I have to confess there are a lot of people that say that soy is bad for you because it’s a GMO product. I don’t know . . . I would probably be more likely to make almond mylk.

  9. M’mmmm almond butter! I miss it ! It goes very well with the pumpkin cake, looks very pretty 🙂

  10. The beans you used to make your milk look beautiful on their own! So much colour. 🙂

  11. I want a piece of your pumpkin rice cake. It looks so good. I have a sweet treat linky party going on at my blog and I’d like to invite you to stop by and link your treats up.

  12. danny

    thanks for the information about making bean milk with other types of beans besides soy. have you ever tried to make tofu from this non-soy bean milk? I’m interested in making tofu without using soy. thanks!

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