Discovering sweet rice flour transformed my baking. I’m a little obsessed—and proud of it.
This vegan banana mochi cake is my latest success with this unique flour. Combined with a wheat-based flour and baked into a cake or quick bread, the results are outstanding: slightly chewy, extremely moist, substantial, and utterly delicious. Six taste testers agreed—this one’s a winner.
Sweet rice flour is not the same as the rice flour or brown rice flour commonly used in gluten-free baking. It’s made from glutinous rice—the same sticky rice used to make traditional Japanese mochi. Although called “glutinous,” it contains no gluten; the term simply describes its sticky, elastic texture. In the U.S., Mochiko is the most recommended brand of sweet rice flour and can be found at Japanese groceries and online. I buy mine at a small Japanese grocer in west Midtown. If you’re in NYC, it’s worth a visit for many mochi varieties.
Vegan Banana Mochi Cake
I love blending Japanese ingredients with Western desserts, and this cake is a perfect example. I first tasted a similar mochi cake at a vegan restaurant in Williamsburg, Brooklyn, and was amazed at the texture. A bit of digging revealed the secret: Mochiko sweet rice flour.
I’m hooked on this banana mochi cake—there’s often one baking in my oven—and I’m eager to adapt other classics like brownies and pound cake using sweet rice flour.
If you have tips for baking with sweet rice flour, I’d love to hear them. After trying the recipe, please share your thoughts—and pictures on Instagram with the hashtag #sweetpotatosoul.
Banana Mochi Cake
Ingredients
Dry
- 1 ¼ cup whole spelt flour, or whole wheat pastry flour
- 1 ¼ cup sweet rice flour, Mochiko recommended
- 1 ½ tsp baking soda
- ½ tsp cinnamon
- 1 tsp ground cardamom
- ¼ tsp sea salt
Wet
- 2 tbsp ground flax seed + ¼ cup water, blended and set to thicken for at least 5 minutes
- 3 ripe bananas, mashed
- ½ cup sugar
- ½ tbsp instant espresso
- 2 tsp vanilla
- ½ cup coconut oil
- ¾ cup unsweetened, unflavored non-dairy milk
- ½ cup dark chocolate chips
Instructions
-
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with coconut oil.
-
Combine the dry ingredients in a large bowl and whisk until evenly mixed.
-
In a separate large bowl, mix the wet ingredients (except the chocolate chips) until smooth.
-
Pour the wet mixture into the dry ingredients and gently combine. Avoid overmixing.
-
Fold in the chocolate chips, then transfer the batter to the prepared baking dish.
-
Bake for about 40 minutes, until set and golden on top.
-
Let the cake cool for at least 15 minutes before slicing. It’s especially good once fully cooled.
Like this recipe? Rate and comment below!