Garden Fresh Vegan Matcha Mochi Cake with Miso Caramel Drizzle

Allergens

Nuts (almond)

Ingredients

• 1 cup sweet white rice flour (mochiko)
• 1/2 cup almond milk
• 3 tbsp matcha powder (high
• quality culinary grade)
• 4 tbsp coconut sugar
• 1 tbsp white miso paste
• 1 tsp lemon juice
• 1 tsp baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8 inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the mochiko flour, baking powder, and salt. Set aside.
3. In another bowl, combine the almond milk, lemon juice, and coconut sugar. Mix well until the sugar is fully dissolved.
4. Gradually add the wet ingredients into the dry ingredients, stirring until smooth. Fold in 2 tbsp of matcha powder, mixing until evenly distributed.
5. Pour half of the batter into the prepared cake pan. In a small bowl, mix the remaining 1 tbsp of matcha powder with the miso paste to create a thick caramel like sauce. Drop spoonfuls of this mixture onto the batter in the pan. Top with the remaining batter, ensuring that the miso matcha swirl is evenly distributed.
6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before removing and allowing it to cool completely on a wire rack.
7. Once cooled, dust the top of the cake with additional matcha powder using a fine mesh sieve.
8. Serve and enjoy your Garden Fresh Vegan Matcha Mochi Cake with Miso Caramel Drizzle!

Chef’s Insight

The miso-matcha swirl adds a depth of flavor to this already delicious dessert, making it a standout in any vegan Japanese dessert spread.

Notes

This recipe is ideal for those looking to try a unique vegan dessert with both traditional and modern influences.