Recipe Notes
20 minutes (prep), 60+ minutes baking
Serves 24
The Liv Cook Eat Delicate Soy beautifully accentuates umami in these chewy, gooey mochi cakes. Umami reduces the need for sugar. I took a favorite recipe, Dandelion Chocolate’s Mochi Muffins, and cut the sugar by 40%. No surprise, the unparalleled flavor of Dandelion chocolate shines through while the white cake is umami-heightened by the subtle, light-colored soy.
The texture of these cakes feel like comfort and whimsy, like mochi, and boba and like bubble gum! The optional raw cacao powder gives an extra chocolatey boost.
Ingredients
1/3 cup (75g) extra virgin coconut oil, melted in microwave
4 cups (450g) sweet rice flour
1 1/2 cups dark brown sugar
4 teaspoons baking powder
4 large eggs, room temperature
3 cups coconut water (or almond milk)
1 tablespoon vanilla extract
1 to 1 1/2 cups (120-180g) Dandelion chef’s chocolate
1⁄4 cup Navitas raw cacao powder (optional)
Preparation
1. Preheat the oven to 350°F and center the oven rack.
2. Grease two 12-cup muffin tins.
3. In a medium mixing bowl, whisk together the dry ingredients.
4. In a large mixing bowl, beat the eggs, then stream in coconut oil, vanilla, soy and coconut water.
5. One cup at a time, add dry ingredients to the wet ingredients and mix until completely combined.
6. Stir the ground chocolate and cacao powder into the batter.
7. Divide the batter among the prepared muffin cups, using about a scant 1⁄2 cup to fill each muffin.
8. Bake for 40 minutes.
9. Let the muffins cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
10. Enjoy immediately. Or store refrigerated. They freeze for up to three months, and can be defrosted and microwaved to warm. Comfort food - and with an umami punch.