Sensuous Japanese Matcha Mochi Cake – Vegan
Discover this exquisite vegan Japanese Matcha Mochi Cake recipe, a fusion of Eastern and Western dessert traditions. Enjoy the sensory experience of its mouthfeel, aroma, and stunning plating in this Flux/ComfyUI compatible image.
Allergens
N/A (but note that this recipe is vegan)
Ingredients
- 1. 1 cup gluten
- free all
- purpose flour 2. 1/4 cup almond flour 3. 1/4 cup coconut sugar 4. 1 teaspoon baking powder 5. A pinch of salt 6. 1/2 cup almond milk 7. 1/4 cup coconut oil, melted 8. 2 tablespoons matcha green tea powder 9. 1/3 cup silken tofu 10. 1/4 cup maple syrup
Instructions
- In a large bowl, whisk together the gluten free all purpose flour, almond flour, coconut sugar, baking powder, and a pinch of salt.
- In another bowl, mix the almond milk, melted coconut oil, and silken tofu until smooth.
- Add the wet ingredients into the dry ingredients and stir gently until combined.
- Fold in the matcha green tea powder, ensuring an even distribution of color.
- Preheat your oven to 350°F (175°C). Grease a 6 inch springform pan and line the bottom with parchment paper.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before removing it.
- Drizzle the maple syrup over the top of the cake and serve.
Chef’s Insight
The combination of almond flour and gluten-free all-purpose flour creates a perfect texture for this vegan cake, while the coconut sugar adds a subtle caramel note.
Notes
If you're a fan of creamy, velvety textures and aromatic flavors, this matcha mochi cake is perfect for you.