Victor’s Non-Dairy Hawaiian Coconut Mochi Cake

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Description

Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste! Custom made by my amazing father for my milk allergy.

Ingredients

  • 3 cups almond milk
  • 2 ½ cups white sugar
  • 5 eggs, beaten
  • ½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 3 ½ cups sweet rice flour (mochiko)
  • 1 ½ cups coconut flakes (such as Baker’s Angel Flake®)

Instructions

  1. Beat almond milk
  2. sugar
  3. eggs
  4. vegan margarine
  5. and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
  6. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  7. Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top.
  8. Bake in the preheated oven until golden brown
  9. about 1 hour. Allow to cool and cut into squares.

Prep Time: 10 mins

Cook Time: 1 hr

Total Time: 1 hr 10 mins

Servings: 12

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