VICTOR'S NON-DAIRY HAWAIIAN COCONUT MOCHI CAKE

Victor's Non-Dairy Hawaiian Coconut Mochi Cake image

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

Provided by lazarus

Time 1h10m

Yield 12

Number Of Ingredients 8

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 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.

Nutrition Facts : Calories 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, Sodium 293.3 mg, Sugar 47.5 g