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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!
Prep Time15 mins
Cook Time1 hr
Course: Dessert
Cuisine: Asian, Japanese, Vegan
Servings: 9


  • 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.