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Rainbow Mochi Cake

Rainbow mochi cake is soft and tender with that quintessential rice cake chew but today, its presented in natural, food based rainbow colors for a fun mochi experience.

Today I’m sharing these soft, tender and springy rice cakes that come together with 4 different natural, food based colors to create a rainbow mochi.  Anyone close to me will tell you that I’ll pretty much eat anything but somehow, when it comes to artificial colors, I just can’t.  It feels beyond unnautral to consume such neon colors when such organic beauty can be found int nature.  If you’ve been following me for awhile, you know that I have a particular penchant for beets, as demonstrated in my naturally colored donut video.  That vivid flush gets me every time.  Of course, naturally based dyes aren’t always like that.  They’re not as scream-in-your-face-intense.  Rather, they’re often a softer, more subtler approach.  I actually find them to be more beautiful.  I like the thought of each part of my cake being entirely edible in that I know exactly what’s in it versus say, e120 that’s derived from a scale insect.  Seriously.  Even still, I’d probably ingest insects before a chemical that I can’t even pronounce.

Rainbow Mochi Cake

As promised, here are a few natural food color sources.

  • Red/Pink Options: Currants/Cranberries, Pomegranates, Cherries, Raspberries, Beets, Hibiscus Flowers/Tea, Red Wine
  • Purple: Blueberries, Blackberries, Acai, Grape Juice
  • Blue: Purple Cabbage {boil until it simmers, drain and add 1/2-1 tb of baking soda}.
  • Green: Kale/Spinach, Spirulina, Matcha.
  • Orange/Yellow: Carrots, Turmeric Powder, Saffron
Rainbow Mochi Cake
Prep time

Cook time

Total time


Serves: 2 mini 4″ pans

  • 1½ c sweet or glutinous rice flour
  • 1 c sugar
  • 1 ts baking powder
  • Pinch of salt
  • 1 c room temperature coconut milk
  • 1 ts pure vanilla
  • ¼ c coconut oil
  • 2 room temperature eggs
  • 1 tb pure beet juice
  • 1 tb pure blueberry juice
  • ½ ts turmeric powder
  • ½ ts spirulina powder

  1. In a bowl, whisk together the sweet rice flour, sugar, baking powder and salt.
  2. Add in the coconut milk, vanilla, coconut oil and eggs. Mix very well.
  3. Divide the batter 4 ways.
  4. To each bowl, add in the juices and powders, respectively.
  5. Layer into 1 8″ springform pan or 2 4″ pans and bake at 375. My 2 4″ pans took 45 minutes. The 8″ pan will take about 1 hour and 15-30 minutes.



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