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vegan mochi cake cut into squares
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5 from 2 votes

Sweet Potato Mochi Cake with Black Sesame Swirl (Vegan, Gluten-Free)

Prep Time15 mins
Cook Time45 mins
Course: Dessert
Cuisine: Hawaiian, Vegan
Servings: 9


  • ½ cup (120g) Japanese sweet potato puree**
  • ½ cup (90g) coconut sugar or vegan granulated sugar
  • 1 cup + 2 tbsp (266ml) full-fat coconut milk
  • ¾ tsp vanilla extract
  • 1 ½ cups (240g) mochiko*/sweet rice flour
  • 1 tsp baking powder

Black Sesame Swirl

  • 2 tbsp ground black sesame seeds
  • ¼ cup coconut or soy milk


  • Preheat oven to 350°F. Grease an 8x8" baking dish and set aside.
  • Combine sweet potato puree, sugar, coconut milk, and vanilla in a large bowl.
  • Use a sieve to sift in the flour and baking powder, then whisk until smooth.
  • Scoop out about ¼ cup of batter and mix with ground black sesame seeds and ¼ cup plant-based milk.
  • Mochiko has a tendency to clump together, so if your batter has lumps of flour in it, arrange a sieve over your baking dish or a bowl. Pour some batter in the sieve and use a spatula to press the batter down, smoothing out any clumps. Repeat with remaining batter. OR if your batter is fairly smooth, just transfer to the prepared baking dish.
  • Dollop the black sesame mixture on top of the batter and use a toothpick or knife to make swirls in the batter.
  • Tap the dish on the countertop a few times to release air bubbles from the batter. Bake for 45-60 minutes, until the top begins to crack and the edges are slightly brown.
  • Let the mochi cake cool completely to room temperature before slicing. Store leftovers in an airtight container at room temperature for up to 3 days.


SWEET POTATO: I recommend Japanese sweet potatoes (satsumaimo) if you can find them, but any variety should work.