Mochi Cake

"Decadent slices of mochi with a caramelized exterior and chewy interior. Vegan, gluten-free, oil-free, and just 6 simple ingredients!"
-- @ellielikescooking
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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 6

Recipe Card


  • 1/3 cup sugar
  • 1/4 cup apple sauce
  • 3/4 cup full-fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 cup sweet rice flour
  • 3/4 teaspoon baking powder


  • Step 1

    Preheat oven to 350°F. Grease an 8×6" pyrex dish and set aside.

  • Step 2

    In a large mixing bowl, combine sugar, applesauce, coconut milk, and vanilla. Use a sieve to sift in the flour and baking powder, then mix until well combined.

  • Step 3

    Your batter will likely have lumps of flour in it, so pour some batter in the sieve and use a spatula or spoon to press the batter down, smoothing out any clumps. Repeat with remaining batter.

  • Step 4

    Tap the pan on the countertop a few times to release air bubbles from the batter. Bake in oven for 1 hour, then poke with a toothpick and if the toothpick comes out clean or with just a few crumbs, the cake is done. If it is still very sticky inside, continue to bake and check every 5 minutes. Make sure the edges don't burn.

  • Step 5

    Let the mochi cake cool completely to room temperature before slicing. Store leftovers in an airtight container at room temperature.

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