Name: Vegan Banana Mochi Cake
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1.25 cup whole spelt flour (or whole wheat pastry flour); 1.25 cup mochiko (I use Mochiko brand); 1.5 tsp baking soda; 0.5 tsp cinnamon; 1 tsp ground cardamom; 0.25 tsp sea salt; 2 tbsp ground flax (blended together to thicken for at least 5 minutes); 0.25 cup water (blended together to thicken for at least 5 minutes); 3 null ripe bananas (mashed); 0.5 cup sugar; 0.5 tbsp instant espresso; 2 tsp vanilla; 0.5 cup coconut oil; 0.75 cup non dairy milk (I use organic Westsoy soy milk); 0.5 cup dark chocolate chips

Instructions

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1

Preheat oven to 350° and grease a baking dish (around 8x8) with [coconut oil].
2

In a large mixing bowl, combine the dry ingredients: whole spelt flour (1.25 cup), mochiko (1.25 cup), baking soda (1.5 tsp), cinnamon (0.5 tsp), ground cardamom (1 tsp), and sea salt (0.25 tsp). Whisk well.
3

In another large mixing bowl, combine the wet ingredients (excluding the chocolate chips): ground flax (2 tbsp) + water (0.25 cup) (blended together to thicken for at least 5 minutes), bananas (3 ripe) (mashed), sugar (0.5 cup), instant espresso (0.5 tbsp), vanilla (2 tsp), coconut oil (0.5 cup), and non dairy milk (0.75 cup). Mix until smooth.
4

Pour the wet ingredients into the dry ingredients and mix. Be careful not to over mix.
5

Fold in the dark chocolate chips (0.5 cup), then pour the batter into the greased baking dish.
6

Bake for minutes (40).
7

Allow it to cool for at least minutes (15). This delicious cake is preferred when cooled completely.