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Vegan Lemon Blueberry Mochi Cake

I still have some of that coconut milk beverage so I thought I'd try again at another vegan mochi cake.

Stacey's Vegan Lemon Blueberry Mochi Cake Ingredients:
2 c brown rice flour
1/4 tsp salt
1.5 tsp baking powder
1 tbs carageenan, powdered
2/3 c agave nectar, organic
1/3 c canola oil, organic
1 c coconut milk beverage (original)
1/4 c lemon juice (from 2 medium sized lemons)
1 c frozen blueberries, organic

First I preheated the oven to 350F. Then, I stirred all the dry ingredients, and then added the wet ingredients, adding the blueberries last. Stirring the dry ingredients first is essential because carageenan tends to clump up when it gets wet, so it's best if it's distributed throughout the flour.

At this point, it was quite thick. I spread it into a glass pyrex baking dish (with a lid of course, so it would be easier for transport to work:
I baked it for about 35 minutes on the lower rack, but it probably should have been baked on the upper rack for a bit more time, I think because of the frozen blueberries.  It was still soft in the middle, but since it's vegan, there was really no food safety danger.
 The center actually tasted a bit like regular mochi, so I liked it, but it wasn't what I was going for.
However, I brought it into the office around 10a and it was gone by 11:30a, so I suppose everyone else didn't mind much either. :)

Comments

  1. Wow, Stacey! That looks so delicious! Thank you for sharing the recipe with our Facebook fans! I love mochi and blueberries, and I can't wait to try this!

    ReplyDelete

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