These chocolate mochi cakes are nice and softly chewy. 

Squishy like a “squishmallow”. (Those plush cute, simply shaped toys).

-You’ll see me playing with food at the end of the video. It made me laugh enough to share it! They do not really make that noise, Amy.

These just so happen to be dairy and wheat free.

Really easy to make too!

chocolate mini mochi cakes cut

Sweet rice flour, (not really sweet) is very fine, and made from ground short grain rice. The kind that is used for making sushi.  It is more glutinous- also known as Glutinous rice flour, meanong it is sticky, but contains no gluten. This is the type you want for making these chocolate mochi cakes.

Regular rice flour used in other baking is made from long grain rice.  It will not give you the same effect. It is less fine and is less sticky.

I don’t like measuring out cocoa.  It’s messy.  A ¼ cup (30g) is equal to 4 Tablespoons.  I find it easier to scoop 4 Tablespoons of cocoa rather than measuring it in a measuring cup.

It must be sifted though! 

Sift it before adding it to the sweet rice flour, or together when combining the dry ingredients, but sift It!

chocolate mochi cakes large
chocolate mochi cake slice

Larger muffins and bars from a square pan.

What You Need To Make Chocolate Mini Mochi Cakes

 INGREDIENTS

Makes 48 mini sized muffins, 16 regular, or 1- 8″(20.5cm) square

Prep time: 30 minutes
Baking time: 25 minutes

  • 2 cups (300g/10.5 oz) sweet rice flour
  • ¼ cup (30g) cocoa powder, sifted
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup (50mL), solid at room temperature coconut oil, melted
  • 1¾ cups (370g) sugar, I used organic cane
  • 2 large eggs
  • 1½ tsp pure vanilla extract
  • 400mL/13.5 oz canned coconut milk (not the milk alternative from a carton that you drink straight)
  • 1 tsp instant espresso or 1 Tbsp instant coffee or caffeine free coffee substitute -optional
ingredients for chocolate mochi cakes

1. Preheat oven 350°F (180°C)

2. Line or grease mini muffin tins, regular muffin tins, or an 8” (20cm) square pan.

3. Measure the coconut oil. 

If you don’t have a scale, fill a measuring cup to 1¾ cups with cold water, even slightly warm will melt the oil.

Then put about ¼ cup and submerge it.  Add just enough for it to come to 2 cups. (you are raising the water level by ¼ cup regardless where you start from).

Or melt the solid oil, and then measure it.

using water displacement to measure coconut oil

4. The coconut cream and the coconut water in the can will separate when left sitting, so give the coconut milk a good shake to combine.

If it is cold, place the can in some warm water for a few minutes.

It’s ok if it isn’t totally combined, it will get mixed in.

5. Sift together the rice flour, cocoa, baking powder, baking soda, salt and espresso powder, if using.

6. Combine the melted coconut oil and sugar.

The dry ingredients

7. Beat the eggs in one at a time.  

8. Mix in the vanilla.

add the oil to the sugar
add eggs one at a time
adding the vanilla

9. Add half of the rice flour mixture and stir in well.  

10. Stir in all of the coconut milk.

add in half of the rice flour cocoa mixture
stir in all of the coconut milk into the mochi cake batter

11. Now add the rest of the rice flour mixture. I just find it helps to combine everything a bit more smoothly.

Whisk or beat until no lumps remain.

add the rest of the rice flour and cocoa mixture
beat until the chocolate mochi cake batter is smooth

Using a scoop or two teaspoons, divide the batter into the tins.

Divide chocolate mochi cake batter into tin

Bake the Minis at 350°F (180°C) for 20-25 minutes

Regular muffin size, 30-35 minutes

1 hour and 15 minutes for an 8” (20cm) square.  Make sure you cool it completely before cutting into squares.

If you over bake these a bit, it won’t matter too much.  If you underbake them, they will taste ok, but they will be heavier and gummier than I think they should be.

They will puff up when baking and then sink a bit, regardless.

baked chocolate mochi cakes

Chocolate Mini Mochi Cakes

Soft and deliciously chewy. 

These just happen to be dairy and wheat free.

Really easy to make too!

  Prep Time:  30 minutes

  Bake Time: 25 minutes

  Yield: 48 minis

INGREDIENTS

  • 2 cups (300g/10.5 oz) sweet rice flour
  • ¼ cup (30g) cocoa powder, sifted
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¼ cup (50mL), solid at room temperature coconut oil, melted
  • 1¾ cups (370g) sugar, I used organic cane
  • 2 large eggs
  • 1½ tsp pure vanilla extract
  • 400mL/ 13.5 oz canned coconut milk (not the milk alternative from a carton that you drink straight)
  • 1 tsp instant espresso or 1 Tbsp instant coffee or caffeine free coffee substitute -optional

INSTRUCTIONS

  1. Preheat the oven 350°F (180°C)  
  2. Line or grease mini muffin tins, regular muffin tins, or an 8” (20cm) square pan.
  3. Sift together the rice flour, cocoa, baking powder, baking soda, salt and espresso powder, if using.
  4. Combine the melted coconut oil and sugar.
  5. Beat the eggs in one at a time, then mix in the vanilla.
  6. Add half of the rice flour mixture and stir in well.
  7. Stir in all of the coconut milk.
  8. Add the rest of the rice flour mixture.  Whisk or beat until no lumps remain.
  9. Using a scoop or two teaspoons, divide the batter into the tins.

Bake the Minis for 20-25 minutes. 

Regular muffin size, 30-35 minutes.  

For an 8”(20cm) square, 1 hour and 15 minutes. Make sure you cool it completely before cutting into squares.

They will puff up when baking and then sink a bit, regardless.