Plant Based Workshop Chocolate Mochi Cake Mix

Bouncy, cushiony, and chewy, simply a texture you cant get enough of!  Again, exploring the best of both worlds from fluffy North American cakes and the dense, chewy goodness of Japanese Mochi. A hybrid is born. Impress your party guests. The mochiko, or sweet rice flour, is what gives the cake its unique quality, and the bittersweet cacao makes it not too sweet. This desserts elegance absolutely masks its ease!

1) Preheat oven to 350F (175C) 2) In a large bowl, whisk softened butter (or oil of choice), add egg ('optional), vanilla and milk of choice. Whisk again until smooth. 3) Mix dry and wet ingredients until combined. 4) Spoon evenly into muffin tray. 5) Bake 17-19 minutes (x12 regular muffin tray) or 14-15 minutes (x24 mini muffin tray) 6) Cool, remove enjoy!