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: Non-GMO Sweet rice flour, organic cane sugar, cocoa powder, aluminum free baking powder, salt


You will need: 1 bag of Mochi Cake Mix, muffin tray, 1 cup milk, 1/4 cup oil, 2 eggs (optional)


  • Preheat oven to 350°F (175°C).
  • Mix all ingredients well in a large bowl until you get a thick batter.
  • Spoon evenly into a lightly greased muffin tray.
  • Bake 18-22 minutes (x12 regular muffin tray) or 15-17 minutes (x24 mini muffin tray)
  • Cool, remove with a spatula, enjoy the dense chewy goodness of Mochi!


  • Makes 12 regular muffin tray sizes or 24 minis.
  • Baking times may vary.
  • Image not to scale.
  • Once baked, freeze or store in an airtight container and enjoy within 3 days.
  • Try adjusting the liquid to make waffles, donuts and pancakes with the same mix!

Store Mochi Cake Mix in a dry, cool place.


-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


Shipping calculated at checkout.

Customer Reviews

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Annie Singh

Chocolate Mochi Cake Mix