Name: Victor's Non-Dairy Hawaiian Coconut Mochi Cake recipe
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®)

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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®)

Nutrition Info

518.3 calories carbohydrate: 86 g cholesterol: 68.2 mg fat: 17.5 g fiber: 1.2 g protein: 6.1 g saturatedFat: 6.4 g servingSize: - sodium: 293.3 mg sugar: 47.5 g transFat: : - unsaturatedFat: : -

Directions

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 9x13-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.

Recipe Yield

12 squares

Recipe Note

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

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