Easy vegan Mochi chocolate cake
You’ve probably already eaten glutinous rice flour in the popular mochis, but have you already tried it in a chocolate cake? This sticky rice flour chocolate cake combines the best of two worlds: the sticky, chewy and so funny texture of the mochi, with the rich, intense, comforting and oh-so delicious chocolate flavor. You will love the pleasant contrast between its soft moist center and thin outer crust.
This mochi chocolate cake is very easy to make with only a few staple ingredients of plant based baking. It is plant-based, naturally gluten-free, dairy-free, quick & easy, and comes together in less than 10 minutes! The perfect original chocolate cake that you MUST save in your baking list!
Ingredients
- Glutinous rice flour – also known as sticky rice or sweet rice flour, glutinous rice flour refers to a very fine and powdery white flour made from glutinous rice. Glutinous rice flour is characterized by a high starch content, that leads to a sticky and chewy texture once cooked. One popular use of glutinous rice flour is in Japanese traditional confections (wagashi), like mochi. Glutinous rice flour can be found in all asian groceries and in most of supermarkets. Because of its special characteristics, glutinous rice flour can’t be substituted with regular rice flour.
- Cocoa powder – natural, unsweetened
- Baking powder
- Tonka – freshly grated tonka bean has a very unique sweet and nutty flavor. I love to use it in cakes and sweet recipes to add deepness and complexity. The best is to buy whole tonka beans and grate them with a microplane. You can also find already grated tonka bean or use vanilla instead.
- Chocolate chips – or chunks. Use good quality dark chocolate as it is the main flavor component of this recipe.
- Coconut milk – thick full-fat coconut milk with at least 85% coconut content is the best for a rich and creamy cake. I don’t recommend to use low-fat or fluid coconut milk.
- Sugar – like raw cane sugar, coconut sugar or regular white sugar.
- Coconut oil – you can use either natural or deodorized coconut oil for a lighter coconut flavor.
Tips for the perfect mochi chocolate cake
This mochi chocolate cake is very simple to prepare and doesn’t have complex steps, so if you just follow the instructions you can be sure it will turn out perfectly! Here are a few extra tips that could help you to make the perfect mochi cake:
- Use the right ingredients. Before you start making the cake, take the time to read the recipe and the ingredient notes, and make sure you have all the ingredients available. For the best result, use the ingredients that are mentioned in the recipe and don’t try to replace them. Check the section above for potential ingredients substitutions.
- Weight the ingredients. For baking in general, I highly recommend to use a kitchen scale to weight properly the ingredients. If possible, refer to the metrics measurements in the recipe. It is way more accurate than US cups and spoons and guarantee the best results.
- Do not over-mix the batter. Gently stir the batter with a spatula until all ingredients have just combined and you get an evenly colored batter.
- Adjust the cooking time. It can slightly vary depending on your oven and the size of the baking pan. Start with 40 minutes and check with the toothpick if the cake is baked at heart. If not, bake for 5 minutes more in increments.
Mochi chocolate cake FAQ
Does mochi chocolate cake contains gluten?
Rice flour naturally doesn’t contain gluten. So this mochi chocolate cake is completely gluten free ! However if you’re allergic to gluten, make sure to use gluten free certified ingredients.
Can I use rice flour instead of glutinous rice flour?
Because glutinous rice flour has very specific properties, it can be changed for regular rice flour at all.
How to store mochi cake?
Once it has completely cooled down, place the cake in an airtight container and keep at room temperature for 3 days, or in the refrigerator for up to 5 days.
To avoid the cake to dry, I recommend not to slice it and keep the entire cake. You can also wrap it tightly in plastic wrap to keep the moisture.
More vegan chocolate cake to try
- Hazelnut and pear chocolate cake
- Black Forest Brownies
- Gluten free mini loaf cakes
- Carob and tahini caramel cake
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Mochi Chocolate Cake (sticky rice flour)
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Cake
- Method: Oven
- Cuisine: Asian
- Diet: Gluten Free
Description
This Mochi Chocolate Cake has a soft chewy texture and a rich irresistible chocolate flavor. It is very quick and easy to make with a few simple ingredients, naturally vegan and gluten free!
Ingredients
- 200 g glutinous rice flour * (1.5 cups)
- 3 tbsp cocoa powder (20g)
- 1 tsp baking powder
- 1/4 tsp tonka or vanilla powder
- 1 pinch of salt
- 3/4 dark chocolate chips (120g)
- 1 cup coconut milk * (250 ml)
- 1/2 cup cane sugar (80g)
- 1/3 cup melted coconut oil (70g)
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a standard 8.5-inch (21.6 cm) loaf pan and line the bottom and edges with parchment paper.
- Melt the chocolate chips over a double-boiler or in microwave.
- In a large bowl, whisk the coconut milk, sugar and coconut oil. Add the melted chocolate and whisk to combine.
- In a separate bowl, mix the glutinous rice flour, cocoa powder, baking powder, grated tonka and salt.
- Add the dry ingredients to the wet preparation and gently stir with a spatula until combined.
- Pour the batter into the prepared baking pan and smooth out the surface. Bake on the middle rack for about 40 to 45 minutes, or until a toothpick comes out almost clean.
- Remove from the oven and let the cake cool in the pan for 20 minutes. Then lift the cake out of the pan and let cool completely on a cooling rack. Cut in slices and enjoy!
Notes
- Storage instructions – once completely chilled, store the cake in an airtight container at room temperature for 3 days, or in the refrigerator for up to 5 days.
- Glutinous rice flour or sticky rice flour is not the same than “regular” rice flour and can’t be substituted. You can find glutinous rice flour in asian groceries and most supermarkets.
- I recommend to use full-fat thick coconut milk for best results.
Recette version Française
Print Mochi cake chocolat à la farine de riz gluant
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 parts 1x
- Category: Gâteau
- Method: Four
- Cuisine: Asiatique
- Diet: Gluten Free
Description
Redécouvrez le gâteau au chocolat avec cette version originale à la farine de riz gluant! Avec sa texture surprenante et son goût chocolat intense et gourmand, ce Mochi Cake vegan et sans gluten va rapidement rejoindre votre carnet de recettes.
Ingredients
- 200 g de farine de riz gluant
- 20 g de cacao en poudre
- 4 g de levure chimique
- 1 fève tonka râpée (ou 1/2 cuil. à café de vanille en poudre)
- 1 pincée de sel
- 120 g de chocolat noir
- 260 ml de lait de coco
- 80 g de sucre de canne
- 70 g d’huile de coco
Instructions
- Faire chauffer le four à 180°C. Huiler et chemiser soigneusement un grand moule à cake de papier cuisson.
- Faire fondre complètement le chocolat au bain-marie ou au micro onde.
- Dans un grand saladier, mélanger au fouet le lait de coco, le sucre et l’huile de coco préalablement fondue. Verser et incorporer le chocolat fondu.
- Dans un autre saladier, mélanger la farine de riz gluant, le cacao en poudre, la levure, la tonka râpée et le sel.
- Verser les ingrédients secs dans la préparation humide, et mélanger délicatement avec une spatule pour obtenir une pâte homogène et fluide.
- Verser la pâte dans le moule, répartir et lisser la surface. Enfourner pour 40 à 45 minutes, ou jusqu’à ce que le surface soit sèche et qu’un cure-dent ressorte quasiment propre du cake.
- Retirer du four et laisser refroidir le gâteau 20 minutes dans son moule. Puis démouler et laisser refroidir complètement sur une grille avant de couper le cake en parts.
Notes
- Conservation – une fois complètement refroidi, le cake se conserve pendant 3 jours à température ambiante, ou jusqu’à 5 jours au réfrigérateur.
- La farine de riz gluant (glutinous rice flour / sticky rice flour) est différente de la farine de riz standard et ne peut pas être remplacée. Elle se trouve dans tous les magasins asiatiques et dans la plupart des supermarchés.
- Je recommande fortement d’utiliser du lait de coco entier (non allégé), avec une teneur en noix de coco d’au moins 85%.
0 Comments