Japanese Vegan Matcha Mochi Cake

Allergens

Gluten-free, dairy-free, egg-free

Ingredients

• 1 cup glutinous rice flour
• 1/2 cup granulated sugar
• 2 cups almond milk
• 1/4 cup matcha powder (high quality)
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• Pinch of salt

Instructions

1. In a medium bowl, whisk together rice flour and sugar. Gradually pour in almond milk while continuously stirring to avoid lumps. Sift in matcha powder and cornstarch. Mix until smooth. Pour mixture into a greased baking dish. Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before slicing into desired shapes.

Chef’s Insight

"The aromatic scent of the matcha elevates this dessert into an experience."

Notes

High quality matcha gives a vibrant color and robust flavor to the cake.