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This vegan Matcha Butter Mochi Cake is a chewy, soft and sweet Hawaiian dessert that’s also rich, buttery, and so delicious. This is an easy recipe to make it at home!
What is Butter Mochi Cake?
Butter mochi cake is a Hawaiian dessert. It’s something in between a Japanese mochi and a Filipino bibingka (two cultures omnipresent in Hawaii!). I’m not Hawaiian but know many Hawaiian-Japanese people, and this is one of my all-time favourite recipes that I’ve shared with them. It’s probably because I love all things mochi.
This mochi cake is a Hawaiian dessert staple. It’s super stretchy and chewy but also rich and buttery. Usually, the cake has a subtle coconut flavour, with toasted coconut on top for some crunch. It’s almost like a blondie, but with a more fun texture and a lot more depth of flavour.
Is Butter Mochi Vegan and Gluten Free?
The traditional Hawaiian recipe for butter mochi cake is not at all vegan. It’s usually made with evaporated milk or whole milk, eggs, real butter and a lot of sugar. However, it is naturally gluten-free.
How to Make Vegan Macha Mochi Cake
I’ve decided to lighten up the traditional recipe for butter mochi and make it vegan. Here’s what you’ll need to make a dairy-free version that’s just as buttery and delicious:
Coconut milk instead of evaporated or dairy milk gives the signature coconut flavour and richness without the dairy.
Silken tofu replaces the eggs and has a super fluffy, soft texture.
Vegan butter instead of dairy-based butter. You could also use coconut oil.
Organic sugar. I’m using less sugar than classic recipes (trust me, it’s still just as delicious).
Matcha. I wanted to were also making it matcha flavoured because I love matcha. However, you can leave it out if you prefer a pure coconut/vanilla flavor.
Glutinous rice flour. This is the key to the chewy, stretchy texture. I like Koda Farms brand.
Vanilla bean paste. This is a tasty compliment to coconut and matcha flavours. You can also use pure vanilla extract in a pinch.
Baking powder. To help your mochi cake get nice and puffy.
I highly recommend sticking to the recipe for best results with this cake. After all, this is a treat, you want it to taste good and texture is key!
Coconut milk cannot be replaced unless you’re going to use dairy milk (you need the fat and richness for this cake). Tofu stands in for the egg, so if you want to omit the tofu, I would use real eggs or you can try another egg replacement (I haven’t tested this).
Note: you definitely want to use ceremonial grade matcha for the best colour and flavour. And do be sure to sift it first so that it doesn’t clump/lump into the batter.
Where to Find Glutinous Rice Flour (Mochiko)
You can find mochiko, or glutinous rice flour at Japanese grocery stores and even Safeway or Whole Foods in the ethnic/Asian section. I recommend Koda farms brand, it’s a family-owned Japanese brand my grandma uses always. Traditionally the recipe is made with 1 box of mochiko, which is about a pound. And no, you cannot replace this with regular white rice flour or other rice flour, it must be this sweet, glutinous rice flour to achieve the right texture!
You can also order it on Amazon!
Other Flavoring Ideas
The great part about mochi is that you can flavor them in dozens of delicious ways.
For example, other common flavours include ube, chocolate, and fruit or berry flavors.
Keep these key tips in mind when making your matcha mochi cake:
Don’t be shy with the butter or greasing of the pan for easy removal.
Make sure the tofu is blended or pushed through a sieve so it’s superfine with no lumps.
Be patient and make sure you get all lumps out of the batter before baking. It’s worth it, I promise!
If you want to add coconut or pistachio on top of the cake, do so before baking, as it helps it stick to the surface.
Let cool COMPLETELY before cutting.
I recommend storing leftover cake at room temperature in an airtight container. It will be good for one to three days. If you refrigerate, the mochi texture will harden up.
Preheat your oven to 350F and grease a 10×10 square baking pan with vegan butter or coconut oil.
First, we’re going to break down the tofu. You can do this in a food processor, or simply pass it through a sieve to get a nice, smooth liquid!
Next, melt the butter over low heat in a saucepan. Once the butter is mostly melted, remove from heat, add the sugar, coconut milk, tofu and vanilla bean paste or extract and whisk until evenly incorporated. Don’t whisk too vigorously–avoid creating too much bubble!
In a large mixing bowl, sift in your dry ingredients–matcha powder, glutinous rice flour, baking powder and salt. Add your melted butter mixture to the dry ingredients and stir with a rubber spatula until completely smooth.
Transfer your mixture into your baking pan and tap the pan on a hard surface to remove any air bubbles. If desired, cover the surface with your pistachio and coconut mixture
Bake in the oven for 1 hour, until surface is golden brown. Let cool completely until cutting into small squares. Traditionally, it is cut into 24 pieces!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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