Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste!
Custom made by my amazing father for my milk allergy.
Preparation Details
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 12
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®)
Steps
- Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- 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.
- Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.
