Rich, chewy slices of mochi infused with pumpkin and studded with chocolate chips. 100% plant-based and free of refined sugars, gluten, and oil!
An autumn-y pumpkin version of my original vegan mochi cake, studded with chocolate chips this time because pumpkin + chocolate is the perfect dessert combo imo. This mochi cake is addictively chewy and dense like regular mochi, but sweeter and richer like a typical American dessert (but maybe not quite as heavy). You won’t believe it’s gluten-free, oil-free, and refined sugar-free (well almost, depends on your chocolate). Okay, so let’s look at what’s actually in it…
This pumpkin chocolate chip mochi cake requires just 7 ingredients:
- pumpkin puree: adds flavor and moisture
- coconut sugar: can use regular vegan granulated sugar (not refined sugar-free)
- full-fat coconut milk: essential to make the mochi rich and decadent. Do NOT replace with low-fat coconut milk or any other plant-based milk.
- vanilla extract: adds flavor
- mochiko: also known as glutinous rice flour or sweet rice flour
- baking powder: helps the mochi cake rise a little so it’s not too dense
- chocolate chips: optional but highly recommended
This pumpkin mochi cake is easy to throw together in just one bowl (yay for less dishes to wash!):
- Combine pumpkin, sugar, coconut milk, and vanilla. Sift in mochiko and baking powder and mix until well combined and smooth. Add chocolate chips and mix.
- Add batter to a greased baking dish. If your batter is lumpy, pour it into a sieve first and use a spatula to press the batter down into the baking dish to smooth out any clumps of flour.
- Tap the pan on the countertop a few times to release any air bubbles.
- Bake at 350°F for 1 hour, then cool completely at room temperature before slicing.
TIPS & TRICKS
- Mochiko often gets clumpy and if you’re not careful, you can end up with clumps of raw flour in your finished cake. To avoid this, sift the mochiko when you first mix the dry ingredients and again when you pour the batter into the pan. Do this by pouring some batter in a sieve and using a spatula or spoon to press the batter down, smoothing out any clumps.
- After all the batter is in the pan, tap the pan onto the counter a few times to release air bubbles from the batter.
- As tempting as it is to dig in right when you take it out of the oven, don’t! Let the mochi cool completely to room temperature before cutting, otherwise you will end up with a sticky mess.
- Shake your can of coconut milk so it is one coherent mixture; you do not need the liquid and solid parts separate.
- I used canned pumpkin puree, but homemade pumpkin or kabocha puree would also work (and probably be even more flavorful!)
how to store mochi cake
Store leftovers in an airtight container at room temperature. Do NOT refrigerate or freeze them, as they will become hard and inedible. How long they last will depend on the environment they’re stored in, but generally I’d give them 3-5 days.
Check out these other tasty plant-based treats!
If you try out this pumpkin chocolate chip mochi cake, don’t forget to tag me in your photos on instagram @ellielikes.cooking and/or leave a comment down below and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy baking!
Pumpkin Chocolate Chip Mochi Cake (V, GF, OF)
- Preheat oven to 350°F. Grease an 8×8" baking dish and set aside.
- In a large mixing bowl, combine sugar, pumpkin, coconut milk, and vanilla. Use a sieve to sift in the flour and baking powder, then mix until well combined. Add chocolate chips and briefly mix to combine.
- Add batter to baking dish. If your batter has lumps in it, pour some batter in the sieve and use a spatula or spoon to press the batter down, smoothing out any clumps. Repeat with remaining batter.
- Tap the pan on the countertop a few times to release air bubbles from the batter. Bake in oven for 1 hour.
- Let the mochi cake cool completely to room temperature before slicing. Store leftovers in an airtight container at room temperature.
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