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

Gallery

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
12 squares
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain.

    Advertisement
  • 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

518 calories; protein 6.1g 12% DV; carbohydrates 86g 28% DV; fat 17.5g 27% DV; cholesterol 68.2mg 23% DV; sodium 293.3mg 12% DV. Full Nutrition
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/30/2020
5 stars for taste, 3 stars for recipe clarity. I needed a GF/Dairy-Free dessert for my family gathering, since this dessert is naturally gluten-free it's perfect! The recipe writing is a little confusing with the Smart Balance amount, but after reading the standard Mochi recipe on this site (which calls for 1/2 c butter) I decided to go with 1 cup of butter substitute as I believe this recipe intended. The batter is REALLY wet, I thought I had screwed it up, but I followed the recipe exactly and it came out really good. Mine only took 50 minutes to cook to completion. The texture is really nice, like a dense pudding cake. Sweet but not overwhelming. Will definitely try this again! Thank you for adapting it to dairy-free! Read More
Advertisement