This banana mochi cake is just my latest jackpot win using sweet rice flour flour. When blended with a wheat based flour and baked into a cake or quick bread the result is heavenly. This cake is slightly chewy, super moist, substantial, and just plain delicious. I’ve had 6 taste testers so far who all agree!

Banana Mochi Cake [Vegan]

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Cooking Time




  • 1 1/4 cups whole spelt flour, or whole wheat pastry flour
  • 1 1/4 cups sweet rice flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon sea salt


  • 2 tablespoon ground flax seed + ¼ cup water (blended together to thicken for at least 5 minutes)
  • 3 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/2 tablespoon instant espresso
  • 2 teaspoons vanilla
  • 1/2 cup coconut oil
  • 3/4 cup unsweetened & unflavored non-dairy milk
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350°F and grease a baking dish (around 8x8-inch) with coconut oil.
  2. In a large mixing bowl combine the dry ingredients and whisk well.
  3. In another large mixing bowl combine the wet ingredients, not including the chocolate chips, and mix until smooth.
  4. Pour the wet into the dry, and mix. Be careful not to over mix.
  5. Fold in the chocolate chips, then pour the batter into the greased baking dish.
  6. Bake for 40 minutes.
  7. Allow it to cool for at least 15 minutes.

Nutritional Information

Total Calories: 3988 | Total Carbs: 597 g | Total Fat: 156 g | Total Protein: 56 g | Total Sodium: 2702 g | Total Sugar: 204 g Per Serving: Calories: 332 | Carbs: 50 g | Fat: 13 g | Protein: 5 g | Sodium: 225 mg | Sugar: 17 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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