Black Sesame Mochi Cake (vegan, gluten-free, oil-free)
One of my most popular recipes this year was the mochi brownies. You guys have been loving it so I thought I’d end 2020 with my favorite black sesame mochi cake! I am obsessed with anything black sesame so I knew this would be my favorite mochi recipe. I always got black sesame fresh mochi in Taiwan and pretty much anything black sesame if that was an option.
This black sesame mochi cake is so incredibly easy to make and just require a few ingredients. I love how mochi is actually pretty simple and doesn’t require a lot. For this mochi cake, you do need to get black sesame paste. I got mine at my local Asian grocery store. It should be pretty easy to find if you have access to one. See the photo below for the brand I got.
If you are new to mochi, just know that this cake isn’t like your traditional cake. It’s super chewy, moist, and not super sweet. I love the texture and flavors of this black sesame mochi cake. It’s nutty notes paired with the slight sweetness of it is so delicious. Mochi is best when eaten fresh/day of. The crispy edges and soft interior is to die for! This black sesame mochi cake is vegan, gluten-free, oil-free, and also made with healthier ingredients. To make it even more tasty, I drizzled some chocolate granola butter on it and basically died in happiness. Chocolate plus black sesame is seriously a match made in heaven! It doesn’t get better than that!
Black Sesame Mochi Cake (vegan, gluten-free, oil-free)
Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 2 1/2 tbsp drippy black sesame paste
- 1/3 cup + 1 Tbsp brown sugar
- 3/4 cup full-fat coconut milk (from the can, stirred well)
- 1/2 tsp vanilla extract
- 1 cup Mochiko sweet rice flour
- 3/4 tsp baking powder
- 1/8 tsp salt
Instructions
- Preheat the oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper. I sprayed the pan first before laying down the parchment paper. It helps the parchment paper stay put.
- In large bowl, add the sweet rice flour, baking powder, and salt. Whisk until well combined.
- In a medium bowl, make the flax egg by combing the ground flaxseed and water. Set aside and let it thicken for 5 minutes. Add the black sesame paste, brown sugar, coconut milk, and vanilla extract. Whisk until well combined.
- Add the wet to the dry. Whisk until well combined. Pour batter into the lined loaf pan. Smooth batter evenly into the pan. Sprinkle some optional black and white sesame seeds on top. Bake for 50-55 minutes. Let it cool in the pan for 20 minutes then lift the mochi cake out with the parchment paper and place on a wire rack to cool completely. It is important to let it cool completely before slicing. Enjoy! Best when eaten fresh. Store leftovers in an airtight container up to 2 days on the counter. You can reheat leftovers in the microwave for 10 seconds or in a toaster oven. Leftovers will lose it’s crisp edges, but it’s still good!
