Introduction

If you love desserts that combine a chewy, tender crumb with bursts of fresh fruit and an elegant glaze, this Gluten-Free Raspberry-Mochi Butter Cake with Matcha Glaze is a must-try. Inspired by the delicate textures of mochi cake and the rich, buttery essence of a classic butter cake, this fusion dessert offers a unique and satisfying treat.

What makes this cake truly special is the use of glutinous rice flour (Mochiko flour), which gives it a slightly chewy yet soft texture—different from traditional cakes but just as indulgent. The juicy raspberries provide a delightful tart contrast to the naturally sweet, vanilla-scented batter, while the matcha glaze adds an earthy depth that enhances the overall balance of flavors.

Not only is this cake naturally gluten-free, but it also boasts a luscious coconut milk base that keeps it moist and rich without being too heavy. Whether you’re serving it as a dessert, afternoon snack, or a unique brunch treat, this cake is as visually stunning as it is delicious. The vibrant green matcha glaze and ruby-red raspberries make it an eye-catching centerpiece for any occasion.

With easy-to-follow steps and a beautiful balance of textures, this recipe is perfect for those who want to enjoy a gluten-free dessert that doesn’t compromise on taste, texture, or elegance.

Servings:

10-12

Ready in:

1 hour 30 minutes

Calories per serving:

320

Good for:

Dessert, Snack

Ingredients List

For the Cake:

  • ¼ cup (55g) unsalted butter, melted (plus more for greasing the pan)
  • 2¼ cups (315g) glutinous rice flour (like Mochiko brand)
  • 1¾ cups (365g) granulated sugar
  • 2 teaspoons baking powder
  • ¾ cup (180ml) full-fat coconut milk
  • ¾ cup (180ml) evaporated milk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 12 ounces (340g) fresh raspberries

For the Matcha Glaze:

  • 2 cups (280g) confectioners’ sugar (plus more for dusting)
  • ¼ cup + 2 tablespoons (80ml) full-fat coconut milk
  • 2 teaspoons matcha powder

Step-by-Step Instructions

1. Preheat Oven & Prepare Pan

  • Preheat your oven to 350°F (175°C).
  • Line the bottom of a 9-inch round cake pan with parchment paper and grease the sides and bottom with butter.

2. Combine Dry Ingredients

  • In a large bowl, whisk together the glutinous rice flour, granulated sugar, and baking powder until well combined.

3. Mix Wet Ingredients

  • In a separate medium bowl, whisk together the coconut milk, evaporated milk, eggs, vanilla extract, and melted butter until smooth.

4. Make the Batter

  • Slowly pour the wet ingredients into the dry ingredients and whisk until fully combined.
  • The batter should be smooth with no lumps.

5. Add Raspberries & Bake

  • Pour the batter into the prepared cake pan.
  • Gently place half of the raspberries into the batter, spacing them about 1 inch apart and pressing them down slightly.
  • Bake for 50-60 minutes, or until the cake is golden brown on top, the center is set, and a toothpick inserted comes out clean.

6. Cool the Cake

  • Remove from the oven and place the pan on a cooling rack.
  • After 10 minutes, run a knife around the edges of the pan to loosen the cake.
  • Let the cake cool completely in the pan before carefully inverting it onto a serving plate.

7. Prepare the Matcha Glaze

  • In a medium bowl, whisk together the confectioners’ sugar, coconut milk, and matcha powder until smooth and thick but pourable.
  • If the glaze is too thick, add a teaspoon of coconut milk at a time until desired consistency is reached.

8. Decorate the Cake

  • Once the cake is fully cooled, spoon the matcha glaze over the top, allowing it to drip naturally down the sides.
  • Arrange the remaining raspberries in the center of the cake.
  • Lightly dust the top with extra confectioners’ sugar for a refined touch.

9. Serve & Store

  • Slice and serve immediately, or store in an airtight container at room temperature for up to 2 days.

Tips for Success

  • Use high-quality matcha for a vibrant green color and deep flavor.
  • Ensure the cake is fully cooled before glazing to prevent the glaze from melting.
  • For extra chewiness, refrigerate the cake for a few hours before serving—it enhances the mochi-like texture!
  • Don’t overbake—the cake should be set but still moist for the best texture.

Recipe Variations

  • Chocolate-Matcha Twist: Add ½ cup melted white chocolate to the glaze for a richer, creamier topping.
  • Citrus Fusion: Swap vanilla extract for orange or lemon zest to brighten the cake’s flavor.
  • Berry Swap: Substitute raspberries with blueberries, blackberries, or chopped strawberries.

Serving Suggestions

  • Serve warm or chilled with a scoop of vanilla or matcha ice cream.
  • Pair with a cup of green tea or espresso for a sophisticated dessert.
  • Enjoy with whipped coconut cream for an extra indulgent bite.

Storage & Reheating Instructions

  • Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze: Wrap individual slices and freeze for up to 2 months.
  • Reheat: Microwave slices for 10-15 seconds for a fresh-from-the-oven texture.

Nutrition Information (Per Serving, Estimated)

  • Calories: 320
  • Total Fat: 10g (15%)
  • Saturated Fat: 7g (35%)
  • Carbohydrates: 58g (19%)
  • Sugar: 42g
  • Protein: 4g (8%)
  • Fiber: 2g (8%)
  • Key Nutrients: Antioxidants (matcha, raspberries), Healthy Fats (coconut milk)

Health Benefits

  • Matcha is rich in antioxidants and may support brain function.
  • Glutinous rice flour is naturally gluten-free and provides a satisfying, chewy texture.
  • Raspberries are high in vitamin C and fiber, promoting digestion and skin health.

Cost Estimation

This recipe is moderately budget-friendly, with an estimated total cost of $10-$12, serving 10-12 people.

Call to Action

Did you make this Gluten-Free Raspberry-Mochi Butter Cake? Let us know in the comments! Don’t forget to tag #GlutenFreePleasure on social media—we’d love to see your creations!

Another recipe you can check is the Gluten-Free Roasted Grapefruit.