Print

Mochi Chocolate Cake (sticky rice flour)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

  1. 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.
  2. Melt the chocolate chips over a double-boiler or in microwave.
  3. In a large bowl, whisk the coconut milk, sugar and coconut oil. Add the melted chocolate and whisk to combine.
  4. In a separate bowl, mix the glutinous rice flour, cocoa powder, baking powder, grated tonka and salt.
  5. Add the dry ingredients to the wet preparation and gently stir with a spatula until combined.
  6. 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.
  7. 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.

Find it online: https://earlybrawd.com/mochi-chocolate-cake-sticky-rice-flour/