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This heavenly, aromatic, gluten-free tea cake makes it reminiscent of mochi, sweet desserts that are often used in Japanese cusine. It is perfect to serve this time of year. You can serve this cake sliced, or cut the loaf in half and create small squares for little snack cakes. This cake is the ultimate in tea-time socializing.
Adapted from Candice Kumai’s Clean Green Eats, Harper Collins, 2015
Pumpkin Mochi Tea Cake
Serves 8 to 10
Pumpkin Mochi Tea Cake
Categories
Pumpkin Mochi Tea Cake
Ingredients
- Coconut oil or olive oil cooking spray, for the loaf pan
- 3 large eggs, beaten
- 1/2 cup organic white sugar
- 1/3 cup unrefined coconut oil
- 2 tablespoons canned light coconut milk
- 1/2 cup canned 100 percent pure pumpkin purée
- 1 cup rice flour
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon aluminum-free baking powder
Instructions
Preheat the oven to 350F. 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 unre ned coconut oil, coconut milk, and pumpkin purée. Slowly whisk in the rice our, 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 ll up the entire loaf pan; it makes a small loaf!
Is that rice FLOUR or is that a new to me product?
Thanks for catching the typo, just updated! 🙂
I totally spent 5 minutes trying to convince google that “rice our” was a thing before the lightbulb went off.
oh, and there’s actually a typo in the body too.
Seems delicious x
Jessica — NinetyCo
I love it! Pumpkin taste! Delicious!
I love mochi and pumpkin, and it’s gluten free! Yay!