Description
This Matcha White Chocolate Mochi Cake is soft, chewy, and packed with cozy charm. The earthy richness of matcha meets the creamy sweetness of white chocolate in a gluten-free cake that’s ridiculously easy to make—no fancy tools needed. Whether you’re baking during a busy weekday or prepping for a brunch crowd, this is your go-to dessert for effortless joy and feel-good flavor.
Ingredients
2 cups mochiko (glutinous rice flour)
2 tsp matcha powder (culinary grade)
1 tsp baking powder
Pinch of salt
½ cup unsalted butter (or coconut oil)
1 cup white chocolate chips (or chopped white chocolate bar)
¾ cup sugar
2 large eggs
1½ cups milk (or plant-based alternative like oat or almond milk)
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
In a large bowl, whisk together mochiko, matcha powder, baking powder, and a pinch of salt.
In a separate saucepan or microwave-safe bowl, melt the butter and white chocolate together until smooth.
Add sugar, eggs, milk, and vanilla extract to the melted mixture and stir until fully combined.
Pour the wet mixture into the dry ingredients and stir until smooth.
Pour the batter into the prepared pan and gently tap it on the counter to release any air bubbles.
Bake for 45–50 minutes, or until the edges are golden and the center is set.
Let the cake cool completely in the pan before slicing to allow the chewy mochi texture to develop.
Notes
For an extra chewy twist, try replacing milk with full-fat coconut milk.
Add fruit toppings like strawberries or a spoonful of red bean paste for a fun variation.
Let the cake cool completely before slicing—trust the process, it’s worth it.
This recipe is naturally gluten-free thanks to mochiko rice flour.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: cake
- Cuisine: Japanese-American fusion
Nutrition
- Serving Size: 1 square (based on 12 servings)
- Calories: ~210 per serving
- Sugar: 16g
- Sodium: 60mg
- Fat: ~10g
- Saturated Fat: 7g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: ~28g
- Fiber: 0.9
- Protein: ~3g
- Cholesterol: 40mg