Cake of the Day: Mochi Cake from ‘Jeni’s Splendid Ice Cream Desserts’

Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Jeni Britton Bauer, the founder of the popular indie ice cream brand Jeni’s Splendid Ice Cream, has a recipe for the most out of this world mochi cake. It’s chewy, buttery, and shockingly gluten-free. You’ll be fighting with your friends over who get’s the delicious crisp edges so we recommend throwing cake slices on the grill and serving them with a big scoop of Jeni’s Vanilla Ice Cream.

Photo: Kelsey McClellan

Mochi Cake
Makes 8 to 10 servings

2 cups sweet rice flour
1 ¼ cups sugar
1 ¾ teaspoons baking powder
Pinch of ground cinnamon
1 1/3 cups evaporated milk
1 ¼ cups unsweetened coconut milk
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
5 ½ tablespoons unsalted butter, melted

Position a rack in the center of the oven and preheat the oven to 350°F. Butter a 9-by-5-inch loaf pan.

Sift together the rice flour, sugar, baking powder, and cinnamon into a large bowl.

Add the evaporated milk, coconut milk, eggs, vanilla, and butter in a bowl, and whisk to combine. Create a small well in the middle of the dry ingredients, pour in the liquid ingredients, and stir until fully combined.

Pour the batter into the loaf pan and bake for 35 minutes.

Rotate the cake pan and bake for about 35 minutes longer, until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a rack for 10 minutes, then invert onto a rack to cool completely.

Reprinted with permission from Jeni’s Splendid Ice Cream Desserts by Jeni Britton Bauer (Artisan).

More splendid ice cream desserts:

Vegan Blueberry Strawberry Banana Ice Cream Cake

Banana Split Ice Cream Cake

Brown Butter Peach Ice Cream Cake