"This mochi cake is a healthier, vegan twist on Hawaiian butter mochi. Made with sweet potato, coconut milk, and black sesame. No eggs or butter needed!"
Vegan Sweet Potato Mochi Cake with Black Sesame Swirl
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Prep time 15mins
Cook time 45mins
Serves or Makes: 9
Recipe Card
ingredients
- 120 grams pureed Japanese sweet potato
- 1/2 cup coconut sugar
- 1 cup plus 2 tablespoons coconut milk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups sweet rice flour
- 1 teaspoon baking powder
- 2 tablespoons ground black sesame
- 1/4 cup coconut milk
Method
Step 1
Preheat oven to 350°F. Grease an 8×8" baking dish and set aside.
Step 2
Combine sweet potato puree, sugar, coconut milk, and vanilla in a large bowl.
Step 3
Use a sieve to sift in the flour and baking powder, then whisk until smooth.
Step 4
Scoop out about ¼ cup of batter and mix with ground black sesame seeds and ¼ cup plant-based milk.
Step 5
Mochiko has a tendency to clump together, so if your batter has lumps of flour in it, arrange a sieve over your baking dish or a bowl. Pour some batter in the sieve and use a spatula to press the batter down, smoothing out any clumps. Repeat with remaining batter. OR if your batter is fairly smooth, just transfer to the prepared baking dish.
Step 6
Dollop the black sesame mixture on top of the batter and use a toothpick or knife to make swirls in the batter.
Step 7
Tap the dish on the countertop a few times to release air bubbles from the batter. Bake for 45-60 minutes, until the top begins to crack and the edges are slightly brown.
Step 8
Let the mochi cake cool completely to room temperature before slicing. Store leftovers in an airtight container at room temperature for up to 3 days.