Chocolate Mochi Cake Mix
Chocolate Mochi Cake Mix
After a change of packaging, The Plant Based Workshop was left with stock with their old branding that they needed taken off their hands - a perfect job for Peko!
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Take your tastebuds on a cross-continental trip to experience the best of both worlds with these matcha mochi muffins: the perfect combination of fluffy North American cakes and the chewy goodness of Japanese Mochi. These sweet treats are "choc" full of flavour that'll have you craving for more!
Serving Size: Makes 12 mochi muffins
Weight: 380g
Best Before: December 15 2023 (Note: Best-before date is not expiry date! You can still safely eat food after the best-before date has passed, as long as you check for changes in texture and smell. Read more)
Plant-based, gluten-free, easy to make
Sweet rice flour, cane sugar*, cocoa powder, aluminum free baking powder, salt
Prepared in a facility which uses nuts, soy, eggs and gluten.
*Organic, Ⓥ Plant Based
1. Preheat oven to 350F
2. In a large bowl, whisk butter or oil of choice until fluffy, add egg or egg replacement one at a time, vanilla & milk of choice
3. Mix dry into wet ingredients. Mix until combined
4. Spoon evenly into muffin tray
5. Bake 17-19 min 6. Remove & cool on wire rack & enjoy!
Additional required ingredients: 1/8 C softened butter (or alt. oil), 2 eggs (or replacement), 1/2 tsp vanilla extract, 1 1/4 C milk of choice
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