Victor's Non-Dairy Hawaiian Coconut Mochi Cake


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

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
12 squares


  • 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®)


  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.

Nutrition Facts (per serving)

518 Calories
18g Fat
86g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 518
% Daily Value *
Total Fat 18g 22%
Saturated Fat 6g 32%
Cholesterol 68mg 23%
Sodium 293mg 13%
Total Carbohydrate 86g 31%
Dietary Fiber 1g 4%
Total Sugars 48g
Protein 6g
Calcium 117mg 9%
Iron 1mg 7%
Potassium 122mg 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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