Description

This Strawberry Mochi Cake combines the chewy texture of traditional mochi with the fresh, fruity flavor of strawberries. Made with premium mochiko flour and natural ingredients like almond milk and coconut oil, this dessert is a delightful gluten-free treat that balances sweetness and moistness perfectly. It’s simple to make and perfect for sharing as a light, refreshing cake with a unique twist.

Ingredients

Scale

Dry Ingredients

4 cups premium mochiko flour (262.5g, crafted from heirloom sweet rice)
10.5 tablespoons granulated sugar (or monk fruit sweetener)

Wet Ingredients

15 oz fresh strawberries
4 oz (1/2 cup) strawberry puree (from the fresh strawberries)
1 cup almond milk (or regular milk or water)
6 tablespoons melted coconut oil (or light olive oil)

Instructions

Prepare Strawberry Puree: Wash and hull the strawberries thoroughly. In a blender or food processor, puree the strawberries until completely smooth. Measure 4 oz (1/2 cup) of the puree to use in the recipe, reserving the rest for another use or garnish.
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to prevent sticking and make removal easier.
Mix Dry Ingredients: In a large mixing bowl, combine the premium mochiko flour and granulated sugar (or your chosen sweetener). Mix these thoroughly to ensure the sugar is evenly distributed throughout the flour.
Prepare Wet Ingredients: In a separate bowl, mix the 4 oz of strawberry puree with the almond milk and melted coconut oil. Stir this mixture well until smooth and homogenous.
Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients bowl. Mix thoroughly until the batter is smooth and free of lumps, achieving a consistent texture.
Pour into Baking Pan: Transfer the mochi batter into the prepared baking pan, spreading it evenly to ensure uniform cooking.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the edges turn golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes to set. Then, transfer it to a wire rack to cool completely, which helps maintain the cake’s chewy texture.
Cut and Serve: Once fully cooled, cut the cake into squares or your preferred shapes. Serve as a delightful dessert or snack, enjoying the perfect blend of sweet strawberry flavor and chewy mochi texture.

Notes

You can substitute almond milk with regular milk or water based on dietary preferences or availability.
Use light olive oil instead of coconut oil if you prefer a milder flavor.
This cake is best enjoyed within 2 days stored in an airtight container at room temperature or refrigerated for slightly longer shelf life.
Feel free to add a dusting of powdered sugar or a drizzle of sweetened condensed milk for extra sweetness.
The recipe is naturally gluten-free due to the mochiko flour made from sweet rice.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese-inspired

Nutrition

Serving Size: 1 piece (approximately 1/9 of cake)
Calories: 170 kcal
Sugar: 12 g
Sodium: 15 mg
Fat: 7 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: Strawberry mochi cake, gluten free dessert, Japanese dessert, mochi flour cake, strawberry dessert, chewy cake