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Victor’s Non-Dairy Hawaiian Coconut Mochi Cake

Directions

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®)

Methods :

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.

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Appetizer & Snack Recipes	Bread Recipes
Breakfast and Brunch Recipes	Cooking Style

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