Best 3 Gfcf Vanilla Cinnamon Mochi Cakes Recipes
**Gluten-Free, Casein-Free Vanilla Cinnamon Mochi Cakes: A Delightful Culinary Experience**
Embark on a delightful culinary journey with our collection of gluten-free, casein-free vanilla cinnamon mochi cakes. These delectable treats are not only a feast for the taste buds but also cater to those with dietary restrictions. Indulge in the harmonious blend of sweet vanilla and warm cinnamon, perfectly encased in a soft and chewy mochi exterior. With three variations—classic, chocolate chip, and swirled—our recipes offer something for every palate. Whether you prefer the traditional simplicity of the classic mochi cake, the indulgent decadence of the chocolate chip version, or the captivating fusion of both in the swirled variation, these recipes promise an unforgettable baking experience. Prepare to tantalize your taste buds and impress your loved ones with these heavenly gluten-free, casein-free vanilla cinnamon mochi cakes.
GFCF VANILLA CINNAMON 'MOCHI CAKES'
Make and share this Gfcf Vanilla Cinnamon 'mochi Cakes' recipe from Food.com.
Provided by Llamatron
Categories Dessert
Time 15m
Yield 12 cakes, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all dry ingredients (flour, powder, sugar, cinnamon and salt).
- Beat egg, water and vanilla together in another bowl.
- Add wet to dry and mix with a fork, it will be runny.
- Coat a mini muffin pan with coconut oil and fill each cup to the top with the batter.
- Bake at 375 degrees for about 8 minutes. They are almost done once they have risen and the tops are 'cracking'. Cook another two minutes after this happens. They will not get brown.
- Cool completely and enjoy! Top with warm jelly, icing, or nothing at all!
Nutrition Facts : Calories 133.7, Fat 1.2, SaturatedFat 0.4, Cholesterol 31, Sodium 236.6, Carbohydrate 27.7, Fiber 0.7, Sugar 6.4, Protein 2.6
BUTTER MOCHI CUPCAKES
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup cupcake pan.
- Mix mochiko, sugar, and baking powder together until well combined. Add butter, coconut milk, evaporated milk, eggs, and vanilla. Whisk until completely smooth. Pour into the cupcake pan.
- Bake in the preheated oven until edges are lightly golden brown, about 35 minutes.
- Turn off the oven and let residual heat bake the cupcakes until dark golden brown, about 20 minutes more.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 27.8 g, Cholesterol 45.7 mg, Fat 9.5 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 61.6 mg, Sugar 12.1 g
MOCHI CAKE, ANY WAY YOU WANT IT
Gooey-bouncy on the inside and crispy-chewy on the outside, mochi cake is a texture we just can't get enough of. Made from glutinous sweet rice flour, it's naturally gluten-free, and this version can even be made dairy-free by using coconut oil and milk. Our recipe is based on Hawaiian butter mochi, but is less sweet and highly adaptable. You can mix and match flavors and spices, though make sure to add an additional three tablespoons rice flour if you don't want to add a powdered flavoring. Bake in a round cake pan for elegant wedges, a baking pan for gooey squares, or a muffin pan for more crispy-chewy edges.
Provided by Anna Stockwell
Categories Butter Egg Coconut Wheat/Gluten-Free Dessert Dairy Free
Yield One 9"-diameter cake, one 8x8" square cake, or 14 standard cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Generously butter a 9"-diameter cake pan or an 8x8" baking pan or 14 cups of two standard 12-cup muffin pans. (If you only have 1 muffin pan, you can bake the extra batter in a small loaf pan or mini muffin pan, or just discard it.) Generously coat pan with sugar, tapping out excess (about ¼ cup should do it).
- Place 1½ cups (300 g) sugar and 6 Tbsp. butter in a large bowl. If using coconut milk, heat in a small saucepan over medium, whisking constantly, until no clumps remain, then whisk into sugar mixture. If using half-and-half, whisk directly into sugar mixture. Add eggs, vanilla, and salt and whisk to combine.
- Whisk rice flour, powdered flavoring of choice (or 3 Tbsp. more rice flour), spice of choice, and baking powder in a medium bowl to combine, then whisk into egg mixture. Scrape batter into prepared pan and sprinkle with coconut or sesame seeds.
- Bake until top begins to crack and cake springs back when gently pressed, 55-65 minutes for cake and 45-55 minutes for cupcakes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Run a knife around perimeter of cake, place a plate over pan, and invert cake onto plate. Hold wire rack over cake and invert cake onto rack (simply turn cupcakes out onto rack and turn over). Let cool completely.
- Do ahead: Cake can be baked 5 days ahead. Store tightly wrapped at room temperature.
Tips:
- For a gluten-free version, use gluten-free flour.
- To make the mochi cakes vegan, use almond milk instead of regular milk and flax eggs instead of eggs.
- If you don't have mochiko flour, you can make your own by grinding sweet rice flour in a blender or food processor.
- Be careful not to overmix the batter, as this will make the mochi cakes tough.
- If you're using a muffin tin, grease the cups or line them with paper liners.
- Bake the mochi cakes until a toothpick inserted into the center comes out clean.
- Let the mochi cakes cool for a few minutes before serving.
- Enjoy the mochi cakes on their own or with your favorite toppings, such as ice cream, fruit, or whipped cream.
Conclusion:
These GFCF Vanilla Cinnamon Mochi Cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are soft, chewy, and full of flavor. Whether you're gluten-free, vegan, or just looking for a new and exciting dessert, these mochi cakes are sure to please.
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