Matcha Mochi Cake (Vegan, Gluten free)
How to make Matcha (green tea) Mochi Cake
Vegan, Gluten Free, Easy Japanese Dessert Recipe
This matcha mochi cake is a western, modern version of the traditional Japanese sweet rice cake. Most recipes are made with butter, condensed milk and eggs. However, we have perfected this recipe substituting such ingredients using our apple sauce recipe! The sweet rice flour gives this delicious cake a gelatinous, chewy texture. The coconut milk and oil add rich, creamy flavors. This cake is great for a snack and freezes well if you put parchment between layers in an air tight container.
Tip: You can make several variations. Add red bean (adzuki) to make it a little more traditional and healthy. Take the Matcha out to keep it simple. To make it a chocolate Mochi cake, simply replace the matcha powder with cocoa powder.
Makes about 8-10 servings
Prep time: 10minutes
Bake time: 1 hour + cool time
Ingredients
- 1 tbsp Matcha (green tea powder)
- 1 1/2 c Mochiko (sweet rice flour)
- 1/2 c Brown rice flour
- 3/4 c Beet sugar (or sugar of choice)
- 1 tsp Baking powder
- 1/4 tsp Salt
- 400 ml unsweetened coconut milk
- 1/2 c Apple sauce
- 1/2 tsp Vanilla extract
- 2 1/2 tbsp Coconut oil (melted)
Directions
- Sift together all dry ingredients and set a side
- Whisk coconut oil, apple sauce in a larger bowl
- Whisk in coconut milk, and vanilla extract
- Mix in bowl of dry ingredients until combined
- Pour batter into slightly greased pan
- Bake 1 hour @ 350 degrees F
- Cool at room temperature
- *optional- You may dress the cake with powdered sugar and/or fruit
*do not refrigerate this cake as it will get hard
Make sure to take a look at our other matcha containing recipes: Matcha Strawberry Swirl Cookies and Matcha Tofu Cream Cupcakes
