Imported from Instagram
Apple Mochi Cake
A chewy, lightly sweet gluten-free snack with a subtle coconut flavor that pairs perfectly with apple jam. It has the signature bouncy texture of mochi in a baked cake form.
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Ingredients
- 1 egg
- 50 g sugar (can reduce slightly if jam is very sweet)
- 150 ml coconut oil
- 250 ml milk (plus more if needed to reach a thin, pourable consistency)
- 300 g apple jam
- 250 g tapioca starch
Steps
- 1
Preheat your oven to 200°C (400°F) and line a baking pan with parchment paper.
- 2
In a large mixing bowl, whisk together the egg, 50g sugar, and 150ml coconut oil until well combined.
- 3
Add 250ml milk and 300g apple jam to the bowl and mix until the mixture is smooth.
- 4
Add 250g tapioca starch and mix well until no lumps remain.
- 5
Check the consistency of the batter; it should be thin and pourable, not thick. If it is too thick, add a little more milk.
- 6
Pour the batter into the prepared lined baking pan.
- 7
Bake in the preheated oven for 30–40 minutes until set.
- 8
Remove from the oven and let the cake cool completely in the pan before slicing into squares.
Notes
The coconut oil provides a subtle flavor that complements the apple. Ensure the cake is fully cooled before cutting, as mochi-style cakes are very sticky when warm and need time to set their chewy texture.
Nutrition per serving
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