Victor's Non-Dairy Hawaiian Coconut Mochi Cake
Description
Almond milk and sweet rice flour star in this dairy-free, gluten-free recipe for Hawaiian coconut mochi bars.
Ingredients
•
3 cups almond milk
•
2 1/2 cups white sugar
•
5 eggs, beaten
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1/2 (16 ounce) tub vegan margarine (such as Smart Balance®), melted
•
1 teaspoon vanilla extract
•
2 teaspoons baking powder
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3 1/2 cups sweet rice flour (mochiko)
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1 1/2 cups coconut flakes (such as Baker's Angel Flake®)
Directions
1
Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.
2
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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.
4
Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.