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Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste!
Custom made by my amazing father for my milk allergy.
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®)
Directions
Step 1
Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
Step 2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Step 3
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.
Step 4
Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 518 | |
| % Daily Value * | |
| Total Fat18g | 22% |
| Saturated Fat6g | 32% |
| Cholesterol68mg | 23% |
| Sodium293mg | 13% |
| Total Carbohydrate86g | 31% |
| Dietary Fiber1g | 4% |
| Total Sugars48g | |
| Protein6g | |
| Calcium117mg | 9% |
| Iron1mg | 7% |
| Potassium122mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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