Vegan Mochi Cake

Ingredients

• ⅓ cup (65g) sugar
• ¼ cup (60g) applesauce
• ¾ cup (180ml) full-fat coconut milk
• ½ tsp vanilla
• 1 cup (160g) mochiko*
• ¾ tsp baking powder
• pinch of salt

Instructions

• Preheat oven to 350°F. Grease an 8x6" pyrex dish and set aside.
• In a large mixing bowl, combine sugar, applesauce, coconut milk, and vanilla.
• Use a sieve to sift in the flour and baking powder, then whisk until smooth.
• Mochiko has a tendency to clump together, so if your batter has lumps of flour in it, arrange a sieve over your baking dish or a bowl. Pour some batter in the sieve and use a spatula to press the batter down, smoothing out any clumps. Repeat with remaining batter. OR if your batter is fairly smooth, just transfer to the prepared baking dish.
• Tap the dish on the countertop a few times to release air bubbles from the batter. Bake for 45-60 minutes, until the top begins to crack and the edges are slightly brown.
• Let the mochi cake cool completely to room temperature before slicing. Store leftovers in an airtight container at room temperature for up to 3 days.