Matcha Mochi Cake (Gluten-Free + Vegan)

A soft, chewy, gluten-free and vegan matcha mochi cake, made with Tremella, tahini and a scattering of black sesame seeds.

Ingredients

Dry

• 500 g glutinous rice flour
• 1 1/2 cups sugar (cane sugar, xylitol or coconut sugar)
• 2 tsp baking powder
• 2 heaped tsp Tremella
• 2 tbsp matcha

Wet

• 1 tin coconut milk
• 1/2 cup melted coconut oil
• 1/4 cup tahini
• 1 tsp vanilla

Topping

• 1/2 cup black sesame seeds

Method

1. Preheat the oven to 170°C (340°F) and line your baking pan.
2. In a large bowl, whisk together the dry ingredients: glutinous rice flour, sugar, baking powder, Tremella and matcha.
3. In a separate bowl, mix the wet ingredients: coconut milk, melted coconut oil, tahini and vanilla.
4. Pour the wet mixture into the dry ingredients and whisk until smooth and free of lumps.
5. Pour the batter into the prepared pan and sprinkle the black sesame seeds evenly over the top.
6. Bake for 30 minutes, or until a knife inserted into the centre comes out clean.
7. Cool for 10 to 15 minutes, then cut into squares and enjoy!

Store in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to a week.