Celestial Moonlight Mochi Cakes

Allergens

None

Ingredients

• 1. 2 cups blanched almond flour 2. 1/2 cup coconut flour 3. 1/4 cup rice flour 4. 1/2 teaspoon baking soda 5. 1/4 teaspoon salt 6. 3 large eggs, separated 7. 1/2 cup coconut palm sugar 8. 1/2 teaspoon pure vanilla extract 9. 1/2 cup unsweetened almond milk 10. 1/4 cup coconut oil, melted and cooled 11. 1/4 cup toasted almond flakes

Instructions

1. Preheat oven to 350°F (175°C). Line an 8 inch round cake pan with parchment paper. Set aside.
2. In a large bowl, whisk together the almond flour, coconut flour, rice flour, baking soda, and salt.
3. In another bowl, beat egg yolks until pale. Add in the coconut palm sugar, vanilla extract, almond milk, and melted coconut oil. Mix well to combine.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle toasted almond flakes evenly on top.
7. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chef’s Insight

The key to this celestial moonlight mochi cake is the balance of soft, silky textures and the crisp shimmer of rice flour and almond flakes. Enjoy every bite as a journey through the lunar landscape!

Notes

This recipe can be easily adapted for gluten-free diets as it uses almond flour instead of wheat flour.