Coconut Mochi Cake

Coconut Mochi Cake

Ingredients

• 1 cup non-dairy milk
• 1 1/3 cups (or one can) coconut cream or milk
• 1/2 cup vegan sugar
• 2 cups packed shredded unsweetened coconut
• 1 tsp salt
• 1 tsp vanilla extract
• 2 1/4 cups sweet white rice flour
• 1 tsp baking powder
• 1 tbsp vinegar
• 1 tsp cinnamon
• 1-2 tbsp coconut oil for greasing pan
• jam and powdered sugar for serving

Instructions

1. Preheat oven to 350 °F. Use coconut oil, or other oil, to grease a 9″ x 13″ glass baking dish.
2. In large mixing bowl, combine milks and sugar. Stir in baking powder, shredded coconut, salt, vanilla extract and sweet white rice flour. Once everything is combined into a batter, add vinegar. Lastly, stir in cinnamon.
3. Spread batter evenly into the prepared baking pan. Bake 35-40 minutes, or until top is slightly cracked. The middle will be gooey- ’cause that’s just how this cake rolls.
4. Let cool, cut in half, and cover the top of one cake with your favorite jam.  Top with second cake and sprinkle with powdered sugar. The cake is still warm from the oven in the above photograph… it will get a tad less gooey after cooling.
5. It is also great just eaten plain… no fixins needed!

Source: allysonkramer