Chocolate Mochi Cake Mix
Bouncy, cushiony, and chewy, simply a texture you can’t get enough of! This recipe was created paying a homage to our favourite childhood desserts made from pounded sticky rice. Again, exploring the best of both worlds from fluffy North American cakes and the dense, chewy goodness of Japanese Mochi. A hybrid is born. Impress your party guests. The mochiko, or sweet rice flour, is what gives the cake its unique quality, and the bittersweet cacao makes it not too sweet. This desserts’ elegance absolutely masks it’s ease!
Ingredients: Sweet rice flour, organic cane sugar, cocoa powder, aluminum free baking powder, salt
How to construct:
1. Preheat oven to 350F
2. In a large bowl, whisk butter or oil of choice until fluffy, add egg or egg replacement one at a time, vanilla & milk of choice
3. Mix dry into wet ingredients. Mix until combined
4. Spoon evenly into muffin tray
5. Bake 17-19 min 6. Remove & cool on wire rack & enjoy!
Additional required ingredients: 1/8 C softened butter (or alt. oil), 2 eggs (or replacement), 1/2 tsp vanilla extract, 1 1/4 C milk of choice
-use for the base of gf cupcakes!
-get creative! You can add some jam, chocolate chips or top with coconut flakes to give it a twist of flavour!
-store in an airtight container overnight to prevent them from drying out
-No two ovens are the same. Please use these times as a guideline and ensure the product is heated through before digging in.
Makes 12 in a Muffin Tray
Prepared in a facility that uses nuts, soy, eggs and gluten