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Victor's Non-Dairy Hawaiian Coconut Mochi Cake
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Prep Time:
10 minutes
10 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
70 minutes
70 minutes
Indulge in dairy-free, gluten-free Hawaiian coconut mochi bars made with almond milk and sweet rice flour.
Ingredients:
- 3 cups almond milk
- 2.5 cups white sugar
- 5 eggs, beaten
- 0.5 (16 ounce) tub vegan margarine (such as Smart Balance®), melted
- 2 teaspoons baking powder
- 3.5 cups sweet rice flour (mochiko)
- 1.5 cups coconut flakes (such as Baker's Angel Flake®)
Instructions:
- In a large bowl, whisk together almond milk, sugar, eggs, vegan margarine, and vanilla extract until smooth. Add baking powder and stir until fully incorporated.
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
- Stir in sweet rice flour until well combined. Mix in 1 cup of coconut flakes and pour the batter into the prepared pan. Sprinkle the remaining 1/2 cup of coconut on top.
- Bake in the preheated oven for about 1 hour until beautifully golden brown. Let it cool, then slice into squares.