[[ recipeID=recipe-8m017si3i, title=Better Vegan Miso Mochi Butter Cake (plant-based recipe) ]]
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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

Instructions

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.