Matcha Mochi Cake with Pineapple Swirl
Bake outside the box with this chewy, tropical treat. Earthy matcha meets a gooey rice cake base, swirled with vibrant homemade pineapple curd for a naturally gluten-free dessert that’s bold, bouncy, and anything but ordinary.
No frosting, no fuss—just stunning texture and standout flavor in every slice.
Matcha Mochi Cake with Pineapple Swirl
Servings: 12
Prep time: 15 minutes
Cook time: 1 hour
Total time: 2 hours (including cool time)
Pineapple Curd
Ingredients:
- 1½ cups very ripe pineapple chunks (blended to make ~1 cup purée)
- 2 tsp cornstarch
- 1 tbsp lemon juice
- Zest of one lemon
- Pinch of salt
Instructions:
- Make the Pineapple Curd: Blend the pineapple chunks into a smooth purée. Add the cornstarch, lemon juice, and salt to the blender and blend again until fully combined and no lumps remain.
- Pour the purée into a small saucepan and cook over medium heat, whisking constantly, until it starts to thicken, about 3 minutes. You want it slightly thickened so it can still swirl into the cake.
- Stir in the lemon zest and a pinch of salt. Let cool while you make the cake batter.
Matcha Mochi Cake
Ingredients:
- 1½ cups unsweetened plant-based milk
- ⅓ cup neutral tasting oil (like avocado or canola)
- 2 tsp vanilla extract
- ½ cup granulated sugar
- 1½ tbsp matcha powder, sifted
- 2 cups (260 g) mochiko (sweet rice flour)
- ½ cup (60 g) tapioca flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 2 large eggs
Instructions:
- Prepare the Cake Batter: Preheat oven to 350°F. Grease and line a 9×13-inch baking dish with parchment paper. In a medium bowl, whisk together the milk, oil, vanilla, sugar, and eggs until smooth.
- Sift matcha powder into a large bowl, then add mochiko, tapioca flour, baking powder, and salt. Whisk to combine. Pour the wet ingredients into the dry and whisk until the batter is smooth and lump-free.
Assemble and Bake:
- Pour the matcha mochi batter into the prepared pan and smooth the top. Dollop the pineapple curd across the surface and use a knife or skewer to gently swirl it—don’t overmix.
- Bake for 45–55 minutes, or until the top is puffed, golden around the edges, and set in the center. Turn halfway through baking. Let cool in the pan before slicing into squares.
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