If you're craving a dessert that's chewy, chocolatey, and totally delicious, this vegan chocolate butter mochi recipe is for you. This plant-based version delivers all the rich, fudgy flavor you love without the dairy or eggs.
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This recipe is made with glutinous rice flour and coconut milk; it's naturally gluten-free and has that signature mochi texture that's crispy on the edges and soft in the center. Whether you're new to mochi or already obsessed, this chewy and rich chocolate butter mochi is about to become your go-to dessert.
Ingredients
Here's everything you'll need to make this chewy and rich chocolate butter mochi. Most ingredients are pantry staples, and the recipe is fully vegan and gluten-free.
- Applesauce: Adds moisture and subtle sweetness as a substitute for butter. This is both the binding agent and some of the liquid, much like eggs. The pectin in apples acts as the binding agent to provide structure.
- Granulated Sugar
- Full-Fat Coconut Milk: For the best results, always go with full-fat coconut milk in this recipe. Low-fat versions or other non-dairy milks don't have the same richness. The higher fat content in full-fat coconut milk is what gives this vegan butter mochi its signature chewy, buttery texture with no actual butter needed! Swapping it out will change the final result, so it's worth sticking to the full-fat version here.
- Vanilla Extract
- Cocoa Powder: Remember to use regular cocoa powder, not Dutch processed. Dutch-processed cocoa powder will create a more bitter flavour.
- Glutinous Rice Flour (Sweet Rice Flour): The key to the chewy mochi texture, also known as sweet rice flour or "mochiko." It's the secret to that soft, chewy bite. Don't substitute regular rice flour-it won't give you the classic mochi cake texture.
- Baking Powder
- Salt
How to make chocolate butter mochi step by step
Making vegan chocolate butter mochi is easier than you think. Just follow these simple steps for a foolproof, deliciously gooey result every time.
Preheat your oven to 350°F (175°C) and prepare your baking pan. Use an 8x8-inch (20x20 cm) pan and either line it with parchment paper or grease it thoroughly, as the mochi is sticky; don't skip this step!
In a large mixing bowl, whisk together the applesauce, sugar, coconut milk, and vanilla extract until everything is smooth and well combined. Next, add the cocoa powder and whisk again until the mixture looks rich and glossy.
Now it's time for the dry ingredients. Stir in the sweet rice flour (mochiko), salt, and baking powder until a smooth, thick batter is formed. The great thing about mochi batter is that you don't need to worry about overmixing-it's very forgiving.
Pour the batter into your prepared pan and gently tap the pan on the counter a few times to release any trapped air bubbles. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out mostly clean. The top should look set and slightly glossy.
Once it's done, let the mochi cool completely in the pan before trying to remove or slice it. Cutting it too early can make it stick to the knife and tear. For clean, neat squares, use a sharp knife and rinse it with warm water between each cut.
Serve and enjoy every chewy, chocolatey bite!
Pro tips for perfect chocolate butter mochi
Making chocolate butter mochi at home is easier than you think, but a few small tips can really make a difference.
First, be sure to use Mochiko sweet rice flour, as it's the key to achieving that signature chewy texture that mochi is known for. Other types of flour just won't work the same way. When mixing the batter, blend until everything is just combined. Overmixing can make the mochi dense rather than soft and bouncy.
Also, make sure your ingredients are at room temperature. This helps everything blend more evenly and bake more consistently. Since mochi is naturally sticky, don't forget to line your baking dish with parchment paper or grease it well so the squares come out cleanly.
Lastly! As tempting as it is to dive in right away, let the mochi cool completely before slicing because it firms up as it cools, making it much easier to cut into neat, chewy squares.
Storing and reheating tips
This chocolate butter mochi is best enjoyed fresh, but it stores surprisingly well. You can leave it at room temperature in an airtight container for up to two days, just keep it out of direct sunlight or heat. If you want to keep it a bit longer, store it in the fridge for up to five days. Just keep in mind that chilling may make it a bit firmer, although it will still be delicious.
Freezing is also a great option. Simply cut the mochi into squares and freeze them in a sealed container or freezer bag. When you're ready to enjoy a piece, let it thaw at room temperature. If you like your mochi warm and soft, a quick 10-15 seconds in the microwave brings it right back to life.
Variations to try
One of the best things about this vegan chocolate butter mochi recipe is how easy it is to customize.
If you're a fan of matcha, try substituting some of the cocoa powder with matcha powder for a slightly earthy, green tea version. You can also stir in shredded coconut or sprinkle some on top before baking for a tropical twist.
For a little crunch, add some chopped walnuts or almonds to the batter. If you're a serious chocolate lover, toss in a handful of vegan chocolate chips to make it extra rich and fudgy. You can even experiment with warm spices like cinnamon or cardamom for a cozy, aromatic version.
No matter how you spin it, chocolate butter mochi is endlessly adaptable and always a crowd-pleaser.
What to pair with chocolate butter mochi
This chewy vegan chocolate butter mochi is the perfect companion to a warm cup of green tea or a bold espresso, both help balance the rich cocoa flavor with just the right touch of bitterness.
It also shines as part of a dessert spread, especially alongside tropical fruits like mango, pineapple, or even juicy berries. The fresh, bright flavors play beautifully against the dense, fudgy texture of the mochi.
For something extra special, try serving it warm with a scoop of dairy-free vanilla ice cream or a light drizzle of caramel sauce. Whether you're keeping it casual or going all out, chocolate butter mochi brings a unique twist to any sweet occasion.
Final thoughts
This vegan chocolate butter mochi recipe is chewy, chocolatey, and completely dairy-free, making it a perfect dessert for sharing with family and friends, especially those with dietary preferences or restrictions. Whether you're making it for a cozy night in or just because you're craving something sweet and satisfying, this mochi delivers every time.
What makes this recipe even better is its simplicity and customization options. Did I mention it is vegan-friendly? Happy baking!
FAQ
Yes! Most cocoa powder is naturally vegan, but always double-check the label to ensure there are no added dairy ingredients. For extra-deep chocolate flavor, you can use Dutch-processed cocoa powder.
You sure can! Just be sure to use dairy-free chocolate chips. They melt beautifully into the batter and give pockets of gooey, rich chocolate throughout your mochi cake.
Since we use full-fat coconut milk, there's a subtle coconut flavor, but it's mostly masked by the bold chocolate flavor. If you're not a big fan of coconut, try using half coconut milk and half another creamy non-dairy milk alternative, such as evaporated oat milk.
Bake until the top is set and a toothpick inserted in the center comes out mostly clean with a few sticky crumbs. This usually takes around 40 minutes of cook time at 350°F. The edges will puff up slightly and pull away from the sides of the baking pan.
Definitely! Vegan chocolate butter mochi actually tastes better after it has cooled and set. Store it at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave for about 15 seconds to soften them up.
Yes! Since we're using sweet rice flour, this vegan mochi recipe is naturally gluten-free. Just make sure all your other ingredients (like cocoa and chocolate chips) are labeled gluten-free if needed.
An 8x8-inch baking pan is perfect for this recipe. It gives the mochi just the right thickness, which is chewy, gooey, and easy to slice.
Chewy and Rich Chocolate Butter Mochi Recipe (Vegan)
Ingredients
- ½ cup applesauce
- 1 ½ cups granulated sugar
- 1 ⅔ cups full-fat coconut milk
- 1 teaspoon vanilla extract
- 6 tablespoon cocoa powder
- 1 ½ cups glutinous rice flour/sweet rice flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking pan. Use an 8x8-inch (20x20 cm) pan and either line it with parchment paper or grease it thoroughly, as the mochi is sticky; don't skip this step!
- In a large mixing bowl, whisk together the applesauce, sugar, coconut milk, and vanilla extract until everything is smooth and well combined. Next, add the cocoa powder and whisk again until the mixture looks rich and glossy.
- Now it's time for the dry ingredients. Stir in the sweet rice flour (mochiko), salt, and baking powder until a smooth, thick batter is formed. The great thing about mochi batter is that you don't need to worry about overmixing-it's very forgiving.
- Pour the batter into your prepared pan and gently tap the pan on the counter a few times to release any trapped air bubbles. Bake for 40 to 45 minutes, or until a skewer inserted into the center comes out mostly clean. The top should look set and slightly glossy.
- Once it's done, let the mochi cool completely in the pan before trying to remove or slice it. Cutting it too early can make it stick to the knife and tear. For clean, neat squares, use a sharp knife and rinse it with warm water between each cut.
- Serve and enjoy every chewy, chocolatey bite!
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