Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

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Recipe Summary test

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

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  • 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; carbohydrates 86g; fat 17.5g; cholesterol 68.2mg; sodium 293.3mg. Full Nutrition
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