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.
glass pyrex baking dish (with a lid of course, so it would be easier for transport to work: