Skip to main content

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. :)
Labels:

Comments

  1. Gail for So Delicious Dairy FreeMarch 2, 2011 at 2:25 PM

    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

Post a Comment

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake
5 comments
Read more

Chocolate Banana Muffins with Cream Cheese Frosting

I made these for a potluck. Three people asked me for the recipe. Now you can be part of the three!  Ingredients: 3 large ripe bananas, mashed 3 tbs butter 3 tbs oil 2 eggs 1/3 c buttermilk 1 tsp vanilla 3/4 c sugar 1/2 tsp salt 2 c flour 3/4 c baking soda 1/2 c cocoa powder 2 tbs butter 1/2 c milk chocolate chips (but you can use any kind) Chocolate dipped banana chips and decorating sugar (optional) Preheat oven to 350F. Mix all the first set of ingredients together (all the wet + sugar and salt). Mix in the flour and baking soda. Split the batter in half and add the cocoa powder, 2 tbs butter, and chocolate chips to 1 half. You might have to use a mixer because the cocoa powder gets clumpy. Fill muffin cups with half of each kind of batter. Bake for 20-22 minutes. Makes about 18 muffins. Cream cheese frosting ingredients: 1 – 8oz pkg cream cheese 5 tbs butter 1 tbs sour cream 1 tsp vanilla (I used vanilla bean paste) 1 c p
Post a Comment
Read more

Chocolate Chunk Cranberry Cookies

I'd been wanting to try out a recipe with chocolate chunks instead of regular chips and thought I'd give this one a shot. Result: rave reviews from the BBQ I went to at my friend's house. Ingredients (weight not volume) 10.1 oz flour 0.5 oz cornstarch 1/2 tsp baking soda 1/2 tsp salt 12 tbs (1.5 sticks) butter 7 oz light brown sugar 3 oz granulated sugar 1 egg 2 tsp vanilla bean paste (you can use regular vanilla extract if you want) 9 oz dark and white chocolate chunks (I chopped up a 70% bar and used white chocolate disks 6oz:3oz dark:white - you can use whatever mixture you like, or use chocolate chips) 1/3 c dried cranberries Preheat oven to 350F. Soften butter in the microwave. Beat sugar, egg, vanilla, and butter until fluffy.  Add dry ingredients and mix. Drop about 2 tbs of dough at a time on the cookie sheets,  about 2" apart (I used a 1 oz scooper). Bake for 10-12 min, rotating the pan once after 6 minutes until edges are starting to bro
1 comment
Read more