Endurance Fuel Mochi Cake
A portable, easily digestible mochi cake optimized for endurance athletes. Balanced with moderate fat and high carbohydrates for long, slow efforts like ultramarathons.
Prep: 10m Cook: 45m Total: 55m
Ingredients
- 160g mochiko (sweet rice flour)
- 100g ripe banana (mashed)
- 60g unsweetened applesauce
- 150g full-fat coconut milk
- 50g water
- 60g maple syrup or honey
- 20g nut butter (optional – peanut, almond, or cashew)
- 1g salt
- 3g baking powder
- 1 tsp (4g) vanilla extract
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 175°C (350°F).
- In a mixing bowl, mash the banana, then stir in applesauce, coconut milk, water, maple syrup (or honey), nut butter (if using), and vanilla.
- Add mochiko, baking powder, salt, and cinnamon. Stir until smooth and evenly combined.
- Pour batter into a greased or lined 8x8 inch baking pan or silicone muffin tray.
- Bake for 40–50 minutes, or until the top is golden and the cake is firm but springy to the touch.
- Let cool completely, then cut into 8 to 10 bars. Store in the fridge for up to 5 days or freeze for longer shelf life.