Pumpkin Chocolate Chip Mochi Cake (V, GF, OF)
Rich, chewy slices of mochi infused with pumpkin and studded with chocolate chips. 100% plant-based and free of refined sugars, gluten, and oil!
- ¼ cup + 2 tbsp pumpkin puree
- ½ cup coconut sugar
- 1 cup + 2 tbsp full-fat coconut milk
- ¾ tsp vanilla extract
- 1 ½ cups mochiko
- 1 tsp baking powder
- ¼ cup chocolate chips
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.