- 3 and 1/2 cups sweet rice flour
- 1 and 1/2 cups vegan sugar
- 1/4 cup dried tart cherries
- 1/4 cup chopped candied pineapple
- 1/4 cup chopped pitted dates
- 1/4 cup slivered almonds
- 1 tablespoon baking powder
- 1 and 1/2 cups water
- 1/2 cup canola oil
- 3 Ener-G eggs
Note: check for candied pineapple made with raw or otherwise vegan sugar. I would normally caution the same when purchasing dried sweetened cherries, but dried tart cherries shouldn't have any sweetener added.
2. In a separate bowl, whisk together the water, canola oil, and Ener-G eggs. Add the water mixture to the flour mixture and stir just until moist.
3. Spoon the batter into a 9-inch round cake pan coated with cooking spray. Bake at 375 degrees for 50 minutes - a wooden pick inserted in the center should come out clean. Cool the cake for 15 minutes in the pan on a wire rack. Remove from the pan and cool completely on a wire rack.
If you want to continue the theme, serve after a dinner of vegan fish (a symbol of prosperity at the New Year), dumplings (representing togetherness), and Chinese stir-fried vegetables (symbolizing happiness and good fortune).
12 servings (1 wedge), Calories 389
This cake was like nothing I've ever tasted; if you've ever had mochi squares, that's the closest I can think of to describe it. If you haven't had mochi, think of rice pudding in a cake form, and you'll sort of grasp the taste. In other words, the rice flavor is quite pronounced (more so than I would have thought), but the dried fruit was a nice contrast and sweet burst of flavor. I was not a huge fan of the chewy interior at first, but it actually grew on me. Eating slices of cake for a snack two days later (chilled from the fridge), the flavor had only improved. My verdict is that it's definitely worth baking with sweet rice flour at least once.