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10.07.17

Pumpkin Mochi Tea Cake

Lifestyle > Sweets

The use of rice flour in this heavenly, aromatic, gluten + dairy-free tea cake makes it reminiscent of mochi, an amazing + sweet Japanese dessert!

This cake is the ultimate treat for tea-time socializing. Serve sliced, or cut the loaf in half and create small squares for adorable, little snack-cakes.

By: Candice Kumai

Directions

Preheat the oven to 350 ̊F. Spray an 8 x 4-inch loaf pan with coconut oil or olive oil cooking spray.

In a large bowl, whisk together the eggs and sugar. Whisk in the unrefined coconut oil, coconut milk, and pumpkin purée.

Slowly whisk in the rice flour, pumpkin pie spice, and baking powder.

When fully combined, pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool and slice into tiny bite-sized slices.

*Note that this recipe will not fill up the entire loaf pan; it makes a small loaf!

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