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Banana Mochi Cake [Vegan]

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This banana mochi cake is just my latest jackpot win using sweet rice flour flour. When blended with a wheat based flour and baked into a cake or quick bread the result is heavenly. This cake is slightly chewy, super moist, substantial, and just plain delicious. I’ve had 6 taste testers so far who all agree!

Banana Mochi Cake [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

332

Serves

12

Cook Time

40

Ingredients

Dry:

  • 1 1/4 cups whole spelt flour, or whole wheat pastry flour
  • 1 1/4 cups sweet rice flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon sea salt

Wet:

  • 2 tablespoon ground flax seed + ¼ cup water (blended together to thicken for at least 5 minutes)
  • 3 ripe bananas, mashed
  • 1/2 cup sugar
  • 1/2 tablespoon instant espresso
  • 2 teaspoons vanilla
  • 1/2 cup coconut oil
  • 3/4 cup unsweetened & unflavored non-dairy milk
  • 1/2 cup dark chocolate chips

Preparation

  1. Preheat oven to 350°F and grease a baking dish (around 8×8-inch) with coconut oil.
  2. In a large mixing bowl combine the dry ingredients and whisk well.
  3. In another large mixing bowl combine the wet ingredients, not including the chocolate chips, and mix until smooth.
  4. Pour the wet into the dry, and mix. Be careful not to over mix.
  5. Fold in the chocolate chips, then pour the batter into the greased baking dish.
  6. Bake for 40 minutes.
  7. Allow it to cool for at least 15 minutes.

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AUTHOR & RECIPE DETAILS


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Jenné is the voice behind the popular vegan food and lifestyle blog Sweet Potato Soul. She is also a NYC based vegan chef, cooking instructor, and health coach. She has guided hundreds along their vegan journey through her blog, videos, online programs, and coaching. Her favorite recipes include Vegan Sweet Potato Pie, Vegan Red Beans & Rice, Tahini cookies. Follow Jenné on YoutubeInstagramFacebook, and Twitter.


 

 

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