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Bake Off Pear and Ginger Mochi Cake

Family friendly

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I live in Mendocino Coast in Northern California. My husband & I raised our 3 now adult children on our homestead in the Redwood forest, where we have a big garden, small orchard and in the past goats, chickens, and turkeys. I am a 'farm to table' chef and in the past catered large weddings & events. My husband and I built our campervan to travel, but with a full kitchen to do small scale catering. Cooking and feeding people is both my art and my love language.

This awesome pear and ginger mochi cake was crowned star baker in cake week in the Van Bake Off 2022. This creation was entered by Yarrow of @thevvessell such a great flavour combination and gluten free!

There are a couple of variations to the recipe so be sure to read to the bottom!

Pear, ginger, mochi cake

Pear and Ginger Mochi Cake

Mochi cake is a Japanese rice cake. Pear & ginger is such a classic combo and super tasty! This recipe can either be made in a square tin or bundt style tin.
5 from 1 vote
Family friendly
Prep Time 5 minutes
Cook Time 40 minutes
Cooling time 20 minutes
Total Time 1 hour 5 minutes
Course Baking, Dessert, Snacks
Servings 9
Diet Vegetarian


  • Oven
  • 8/9 inch cake tin / bundt pan


  • 2 Pears Sliced thinly
  • 1/3 cup Butter Browned, melted
  • 1 cup Milk (I tend to use mixture of coconut milk & whole milk)
  • 2 Eggs
  • 1/2 cup Brown Sugar
  • 1/2 cup Sugar white (or organic white)
  • 1 cup Sweet white rice flour
  • 1 tsp Baking powder
  • 1 tbsp Fresh ginger root finely grated
  • 1 tbsp Molasses
  • 1/2 tsp Cinnamon
  • 1 tsp Salt


  • Pre-heat the oven to 350F/175C/Gas mark 3
  • Butter cake pan – Use parchment paper if using the square tin
  • Layer pears on the bottom of the buttered tin. Sprinkle the pears with 1 tbsp of the brown sugar. Drizzle 1 tbsp of the browned butter on the pears.
  • Mix the eggs, milk and both sugars with a whisk.
  • Mix the baking powder with the rice flour. Add half of this mixture to the batter and whisk in. Whisk in the remainder of the flour.
  • Add the remaining ingredients, whisking well,
  • Pour the batter over the pears in the tin.
  • Bake for 40 minutes until the centre is set and firm.
  • Cool for 10-20 minutes. Loosen the edges with a knife point and carefully invert onto a plate. Enjoy as is or with fresh cream.


  • Add pears to the top of the batter – some of the pieces will sink. Sprinkle them with brown sugar. Lessen the butter to 1/4 cup
  • Ginger spice version. Omit the pears. Increase the cinnamon to 1 tsp. Add nutmeg, all spice, cardamom and/or powdered ginger to your taste. Lessen the butter to 1/4 cup
  • Super ginger version. Add minced, candied ginger to the batter. Lessen the butter to 1/4 cup
Recipe by Yarrow Rubin (@thevessel)
Inspired by Vanlife Eats, Bob’s Red Mill butter mochi cake recipe and Joan Gates’ Pear Upside cake recipe.


Calories: 275kcalCarbohydrates: 47gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 58mgSodium: 389mgPotassium: 168mgFiber: 2gSugar: 30gVitamin A: 317IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Keyword autumn, bakeoff, Baking, Cake, ginger, gluten free, oven, pears, star baker, vegetarian
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