Black Sesame Mochi Cake (Vegan, Gluten-Free)
Sticky mochi squares, dense and chewy with a crisp buttery exterior, sandwiching a black sesame layer. The perfect mochi treat.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 16 1x
- Category: Dessert and Sweets
- Method: Bake
Ingredients
Scale
Sesame Layer:
- 1/4 cup black sesame seeds
- 1/4 cup coconut sugar
- 1/4 cup tahini or black sesame tahini
- pinch of salt
Mochi layer:
- 8 oz (1.5 cups) glutinous rice flour
- 1 cup unsweetened non-dairy milk
- 2/3 cup organic sugar*
- 4 tablespoon melted vegan butter (sub melted coconut oil)
- 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line a 8-inch square pan with parchment paper. Whisk together flax seed and water in a small bowl and let sit for a few minutes to thicken.
- Make black sesame filling: toast black sesame seeds, stirring constantly for 2-3 minutes until the seeds start to pop and smell fragrant. Add sesame seeds, sugar, and salt into a food processor or blender and pulse until the mixture resembles fine sand.
- Set aside two tablespoons of this finely ground mixture (you’ll scatter this on top of the cake before baking). Add tahini to the remainder, combining until it forms a paste.
- Make mochi: In a mixing bowl, combine glutinous rice flour, milk, sugar, butter or oil, flax eggs, and vanilla, and whisk vigorously until smooth.
- Pour batter (reserving half) to the baking pan, then dollop on the prepared black sesame paste. Add the remaining half of the batter on top, smoothing out the surface with a spoon. Sprinkle with reserved black sesame topping, then bake for 32-35 minutes, or until the center of the cake springs back when lightly pressed. Let cool thoroughly before slicing.
Notes
- I used coconut sugar, but it makes the color of the mochi darker. If you want white mochi layers use regular cane sugar or turbinado sugar.
Find it online: https://theplantbasedwok.com/black-sesame-mochi-cake-vegan/
