Black Sesame Pumpkin Mochi Cake

Black Sesame Pumpkin Mochi Cake – addictingly chewy, spiced with fall flavors, and naturally gluten-free!

9 ounces (2 cups) sweet rice flour
½ cup brown sugar
½ cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon salt
¾ cup + 2 tablespoons pumpkin purée
¾ cup full-fat canned coconut milk
3 large eggs
¼ cup unsalted butter, melted and slightly cooled
½ teaspoon pure vanilla extract (I use Rodelle Organics)
2½ – 3 tablespoons black sesame seeds
Optional: 1 tablespoon powdered sugar, for dusting

View the full recipe at Snixy Kitchen →