Mochi Cake Mix

Bouncy, cushiony, and chewy, simply a texture you can’t get enough of! This recipe was created paying homage to our favourite childhood desserts made from pounded sticky rice. 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 earthy matcha makes it bittersweet. This desserts’ elegance absolutely masks its ease!

Chocolate Mochi Cake Mix
Chocolate Mochi Cakes
Rating: 5.0 out of 5 (1)
Chocolate Mochi Cake Mix
Matcha Mochi Cake Mix
Matcha Mochi Cakes
Rating: 5.0 out of 5 (2)
Matcha Mochi Cake Mix

What Makes Mochi Cakes Special?

Mochi cakes are a delightful and unique treat that has captured the hearts of many with their chewy texture and sweet flavour. Whether enjoyed as a snack, dessert or special treat, The Plant Based Workshop's mochi cake mixes are sure to delight at any gathering.

Ingredients of Our Mochi Cakes

Our Mochi Cake Mixes are made with sweet rice flour, a naturally gluten-free alternative that is not only low in fat, carbohydrates, and calories but also packed with more protein and nutrients than traditional white flour. This star ingredient adds a beautiful, mild sweetness that enhances the flavors of your baked creations!

Uniqueness of Mochiko, Sweet Rice Flour

glutenous texture

Glutinous texture

Mochiko is made from glutinous rice, which gives it a sticky and chewy texture when cooked. This texture is what sets Mochi Cakes apart from other desserts, cakes, providing a satisfying and unique, sweet experience.
mochi cake versatility


Mochiko can be used in a variety of sweet and savoury dishes, but it shines in desserts like mochi cakes. Its ability to create a chewy and soft consistency makes it a versatile ingredient in the kitchen.
sweet flavour mochi cake

Sweet flavour

Despite its name, sweet rice flour does not have an overpowering sweetness. It has a subtle sweetness that pairs well with various flavours, making it a perfect base for creating delicious mochi cakes with different fillings and toppings.
gluten free mochi cake mix


Mochiko is naturally glutinous without the gluten! Making it a great option for those with gluten sensitivities.

Our Mochi Cake Mixes

Select your favourite flavour among our mochi cakes that you can order at your convenience!

How to Bake Mochi Cakes?

The simplicity of using The Plant Based Workshop's Mochi Cakes Mixes makes the treat absolutely impressive! This mochi cake mix is quite versatile and can be baked to perfection with simple additional ingredients.
  1. Preheat oven to 350°F (175°C).
  2. Mix all ingredients well in a large bowl until you get a thick batter.
  3. Spoon evenly into a lightly greased muffin tray.
  4. Bake 18-22 minutes (x12 regular muffin tray) or 15-17 minutes (x24 mini muffin tray)
  5. Cool, remove with a spatula, enjoy the dense chewy goodness of Mochi!

Here are four expert tips that will elevate your mochi cake - making game:

  1. At The Plant Based Workshop, we like using a high fat coconut milk! It gives it a beautiful nutty flavour and adds a nice amount of fat content to the dense cake.
  2. Using a electric mixer after combining the dry mix and liquids, makes the batter smooth and easier!
  3. Don't forget to grease your muffin tins! It's just so easy to pop the cakes out when the baking pan is greased.
  4. When the mochi cakes come out of the oven, they will be crispy on the outside and gooey on the inside. Let it cool and enjoy the stretchy chew of mochi!
  5. Try customizing! Make pancakes, waffles with the same mix. Add coconut flakes before baking or sprinkle with dried fruit or nuts to add some different flavours and textures. Share your creations with us @plantbasedworkshop

FAQ About Mochi Cakes

Although we would recommend eating it fresh, the mochi cakes can be frozen as long as it is stored in an airtight container. Simply defrost at room temperature and microwave for a couple seconds to revive the chewy out of the oven texture!

No, you can put it in an airtight container in your fridge for up to 3 days before baking.

Yes, absolutely! Make the batter a little thicker by adding less liquids and fry em up!

12-18 months unopened, stored in a cool place.

The package contents may not spoil, but your cake might not offer the best flavour and texture if it's been sitting too long past our recommended date.

Cool in pan on cooling rack approximately 15 minutes before removing from pan.

Nuts, dried fruit, chocolate chips, coconut ribbons, jams, red bean paste.

No. However, eggs can make the mochi cake a little fluffier.

Simply add a little more liquid until you get the consistency of a pancake mix.

Yes, don't forget to grease it and you'll have to cut your cake after baking.