Low-Sugar Hawaiian Butter Mochi Cake

What is Hawaiian Butter Mochi?

Hawaiian butter mochi is a chewy, buttery, dense cake made from sweet rice flour, giving it that signature bouncy texture you can’t get from regular flour. The classic recipe is rich and sweet, but I wanted to create a version that’s lower in sugar and calories, without sacrificing the flavor and chewiness that make it so irresistible.

This was actually the first dessert I made when I started learning how to bake healthier. I substituted butter for unsweetened applesauce—it keeps the cake moist while reducing fat—and swapped half the sugar for monk fruit sweetener to cut back on sugar. I also used unsweetened almond milk instead of regular milk to lighten it even more. The result is a chewy, buttery, and slightly sweet cake that you can enjoy. It comes to 113 calories a slice, whereas traditional butter mochi cakes are around 300 calories a slice, so yes, you can have 3 servings of this for 1 serving of the classic version! It’s the perfect dessert to enjoy anytime without feeling heavy.

Why This Mochi Cake Works

• Lower Sugar: Substituting half of the sugar with monk fruit sweetener keeps sweetness without spiking calories.
• Moist & Chewy: Unsweetened applesauce replaces butter while maintaining a tender, bouncy texture.
• Dairy-Free Option: Using almond milk and coconut milk keeps it light and dairy-free.
• Low-Calorie Treat: With just 113 calories per slice, you can indulge without sacrificing your fitness goals!

Ingredient Spotlight

Mochiko Rice Flour

This mochiko rice flour or sweet rice flour is the heart of mochi cakes. It gives the cake its chewy, bouncy texture and is naturally gluten-free. It’s what makes mochi mochi!

Almond Milk & Coconut Milk

These liquids keep the cake tender, creamy, and slightly tropical, while keeping it lower in calories than using whole milk or cream.

Tips for the Perfect Low-Sugar Mochi Cake

1. Mix Well: Stir the batter until smooth to avoid lumps. It is important to mix the wet and dry ingredients separately – this gives the cake that uniform, chewy texture.
2. Bake Temperature: Bake at 350°F for about an hour, then broil for a few minutes if you want a golden top (keep your eye on it so it doesn’t burn).
3. Cool Completely: Because of the rice flour, it is already difficult to cut, so ensure to let the cake cool before cutting, so it holds its shape.

Serving Suggestions

• Toss out the fork and knife because these need to be eaten by hand due to the mochi texture!
• Perfect for meal prep snacks—store in an airtight container for 3–4 days.

Pro Tips

• Make Ahead: Bake in advance and store slices in the fridge for a quick sweet treat.
• Flavor Variations: Add a teaspoon of coconut extract or a handful of shredded coconut for extra tropical flavor, or add cacao powder for a decadent chocolate flavor.
• Texture Tweaks: For a creamier texture, add in a few tablespoons of butter

Print Recipe

Low-Sugar Hawaiian Butter Mochi Cake

Cooking Temp: 350  F Servings: 24 Calories: 113

Ingredients

Servings

• 16 oz mochiko rice flour
• 1 cup unsweetened applesauce
• 1 cup monk fruit sugar
• 1 cup sugar
• 9 oz unsweetened almond milk
• 4 large eggs
• 1 can coconut milk (13.5 oz)
• 1 tsp vanilla extract
• 2 tsp baking powder

Instructions

1. Preheat oven to 350°F.
2. Mix applesauce and sugars until combined.
3. Add eggs one at a time, mixing well after each.
4. Stir in vanilla.
5. Fold in Mochiko flour and baking powder until mostly combined.
6. Stir in almond milk, then coconut milk.
7. Whisk until the batter is completely smooth.
8. Pour into a greased baking pan.
9. Bake for 1 hour. For a golden top, broil 3–5 minutes.
10. Cool completely, cut into 24 slices, and enjoy!