Brief Description:
This unique gluten-free raspberry-mochi butter cake has a chewy, tender crumb, thanks to glutinous rice flour. Paired with fresh raspberries and topped with a vibrant matcha glaze, this dessert is a delightful fusion of flavors and textures.

Servings:
10-12

Ready in:
1 hour 30 minutes

Calories:
320 per serving

Good for:
Dessert, Snack

Ingredients:

For the Cake:

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

For the Matcha Glaze:

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

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 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.
  4. Make the Batter:
    • Pour the wet ingredients into the dry ingredients and whisk until the mixture is smooth and well combined.
  5. Add Raspberries & Bake:
    • Pour the batter into the prepared cake pan. Place half of the raspberries into the batter, spacing them 1 inch apart and pressing them down to submerge fully.
    • Bake for 50-60 minutes, until the cake is golden brown on top, the center is firm, and a toothpick inserted into the middle comes out clean.
  6. Cool the Cake:
    • Transfer the cake to a cooling rack. After 10 minutes, run a knife around the inside edge of the pan. Let the cake cool completely in the pan before inverting onto a serving plate.
  7. Prepare Matcha Glaze:
    • In a medium bowl, whisk together the confectioners’ sugar, coconut milk, and matcha powder until smooth.
  8. Decorate the Cake:
    • Once the cake is fully cooled, spoon the matcha glaze over the top, allowing it to drip down the sides decoratively.
    • Arrange the remaining raspberries in the center of the cake and lightly dust them with confectioners’ sugar before serving.
  9. Serve & Store:
    • Serve immediately or store in an airtight container at room temperature for up to 2 days.

Nutrition Elements:

  • Total Fat: 10g (15%)
  • Saturated Fat: 7g (35%)
  • Carbohydrates: 58g (19%)
  • Sugar: 42g
  • Protein: 4g (8%)
  • Fiber: 2g (8%)