Vegan Butter Mochi

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Step 1

Gather the ingredients. Position a rack in the center of the oven and heat to 350°F.

Step 2

Line a 9 x 13-inch baking pan with parchment paper. Leave enough paper around the edges to help lift the cake out of the pan. Alternatively, you can butter the pan or grease it with cooking spray.

Step 3

Add the sugar, vegan yogurt, and baking soda to a large mixing bowl and whisk until everything is incorporated.

Step 4

Add the coconut milk, coconut cream, and vanilla to the sugar mixture. Then whisk in the melted butter.

Step 5

Whisk in the rice flour, baking powder, and salt to the batter.

Step 6

Fold in the shredded coconut.

Step 7

Pour the mixture into the prepared pan and place it in the oven.

Step 8

The cake should be golden brown on top, and when a toothpick is inserted in the middle, it should come out mostly clean. The baking time will vary based on your oven and climate, about 50 minutes.

Step 9

Allow the cake to cool to room temperature (or ideally overnight in the fridge) before serving. Then remove it from the pan by pulling up the parchment flaps. Top with more shredded coconut if you wish. Cut it into squares and serve.