[[ recipeID=recipe-8m017si3i, title=Better Vegan Miso Mochi Butter Cake (plant-based recipe) ]]
Better Vegan Miso Mochi Butter Cake (plant-based recipe)
PLANT-BASED | DAIRY FREE | SOY FREE* | OIL FREE
Mochi butter cake has the most delightful, chewy, moist texture! To make this cake plant-based we have replaced the eggs with our version of the tofu egg, which uses the power of miso paste to add a color, texture, and flavor. This recipe can also be made ahead of time and stored for 4-5 days tightly wrapped and at room temperature. Mochi cake also freezes very nicely and I love to grab a piece straight from the freezer and nosh away.
Servings: 16 pieces
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hours 10 mins
Ingredients
- 6 tablespoons Unsalted butter (regular or plant-based) or melted coconut oil
- 1 ½ cups Granulated Sugar
- 13 ½ ounces Unsweetened canned full-fat coconut milk
- ½ cup Silken Tofu (127 grams)
- 2 tablespoons Mellow White, Chickpea, or Sweet White Miso paste
- 2 teaspoons Vanilla Extract
- 1 teaspoon Salt
- 2 ⅙ cups Glutinous Sweet Rice flour (Koda Farms, Blue Star, or Mochiko brands)
- 2 teaspoons Baking powder
- ⅓ cup Unsweetened shredded coconut
Instructions
- Preheat oven to 350°F. Prepare 8x8 square baking pan by coating it with butter and then dusting it with sugar & shredded coconut (about 1/4 cup). Shake out excess and set pan aside.
- Make tofu egg by add 1/2 cup (127 grams) silken tofu and 1 tablespoon miso paste to a blender and blend until completely smooth without any lumps. Next, heat coconut milk & butter in small saucepan over medium heat while whisking constantly until completely melted and no lumps are visible. Remove from heat and add 1½ cups (300 g) sugar, tofu egg and vanilla and whisk to combine.
- Whisk rice flour and baking powder in a medium bowl to combine. Add all dry ingredients into the coconut milk & tofu egg mixture. Allow to sit covered at room temperature for 30 minutes. Whisk again to combine and then pour batter into prepared pan and sprinkle with shredded coconut.
- Bake for 55-60 minutes or until the top begins to crack and springs back when pressed. Transfer pan to a wire rack and allow cake to cool in the pan for about 10 minutes.
- Once the cake has cooled, take a knife and run it around perimeter of cake to separate the sides of the cake from the pan. Then place a plate over pan, and invert cake onto plate. Let cake cool completely. Serve or wrap tightly and store at room temperature for 5 days. Cake can also be cut into individual pieces and frozen.
Notes
Wrap tightly and store for up to 5 days at room temperature.