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Victor’s Non-Dairy Hawaiian Coconut Mochi Cake

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Victor’s Non-Dairy Hawaiian Coconut Mochi Cake

Directions

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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®)
  • 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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