Imagine a dessert that combines the earthy richness of matcha with the irresistible chewiness of mochi, all wrapped up in a vegan-friendly package that's both decadent and guilt-free. This Matcha Butter Mochi Cake is not just a recipe – it's a culinary adventure that will transport your taste buds to a world of creamy, green-hued perfection. Whether you're a matcha enthusiast, a vegan foodie, or simply someone who loves trying unique desserts, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 cup sweet rice flour
- 1/2 cup coconut sugar
- 1 tablespoon matcha powder
- 1/2 teaspoon baking powder
- 1 cup coconut milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, sift together the sweet rice flour, matcha powder, and baking powder to remove any lumps and ensure even distribution of ingredients.
- Add the coconut sugar to the dry ingredients and whisk thoroughly to combine, breaking up any sugar clumps.
- In a separate bowl, whisk together the coconut milk, vegetable oil, and vanilla extract until well blended and smooth.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined. Be careful not to overmix, as this can make the cake tough.
- Transfer the batter to the prepared baking pan, using a spatula to spread it evenly and smooth the top.
- Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.
- Bake in the preheated oven for 45-50 minutes, or until the edges are slightly pulling away from the sides and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 15-20 minutes.
- Use the parchment paper overhang to lift the cake out of the pan and transfer to a wire rack to cool completely.
- Once cooled, cut into 8 equal squares and serve. The cake can be enjoyed at room temperature or slightly warm.
Tips
- Sifting is Crucial: Take the time to sift your dry ingredients. This ensures a smooth, lump-free batter and helps distribute the matcha powder evenly throughout the cake.
- Don't Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a tough, dense cake instead of the desired tender texture.
- Check for Doneness: The toothpick test is your best friend. When inserted into the center, it should come out clean, with perhaps a few moist crumbs.
- Cooling Matters: Allow the cake to cool in the pan for 15-20 minutes before removing. This helps it set and makes cutting easier.
- Storage Tip: This cake keeps well at room temperature for 2-3 days when stored in an airtight container. For maximum freshness, you can also refrigerate it.
- Serving Suggestions: Enjoy it as is, or elevate the experience with a light dusting of powdered sugar, a dollop of coconut whipped cream, or a drizzle of maple syrup.
- Make it Your Own: Feel free to experiment with the recipe by adding a sprinkle of toasted coconut flakes or a handful of chocolate chips for extra indulgence.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 2g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 0mg
