Simple Mochi cake

Inspired by Dainty Chefs

A super simple gluten free cake. Hawaiian inspired, it’s rich, it’s spongy with a bit of chew, it’s divine!

[Total: 1 Average: 4]


  • 3 cups/460g Dainty All-Purpose Rice Flour
  • 2 cups/500mL Sugar
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 can Coconut Milk
  • 1 can Evaporated Milk
  • 1 stick Butter, melted, plus extra for greasing pan
  • 4 Eggs
  • 2 tsps Vanilla or Almond Essence



Preheat the oven to 350*F/177C and grease a 9x13 baking pan with butter.


In a large bowl, combine the rice flour, sugar, baking powder and salt. Set aside.


In another bowl mix the rest of the ingredients; coconut milk, evaporated milk, butter, eggs and vanilla.


Blend the dry and wet ingredients in the large bowl, until the batter is smooth.


Pour in the batter into your prepared baking pan. Bake for 60 minutes, until the top and edges are golden brown. Allow to cool slightly before serving.

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