Vegan Hojicha Latte Cake (Print Version)

Moist hojicha-infused sponge with fluffy coconut frosting, gluten-free and naturally sweetened.

# What You'll Need:

→ Hojicha Sponge

01 - 1 ½ cups gluten-free all-purpose flour blend
02 - ½ cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1 ½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
07 - ¾ cup unsweetened almond milk
08 - 1 tablespoon apple cider vinegar
09 - ½ cup maple syrup
10 - ⅓ cup coconut oil, melted
11 - 1 teaspoon vanilla extract

→ Coconut Frosting

12 - 1 can (13.5 fluid ounces) full-fat coconut milk, refrigerated overnight
13 - 2 tablespoons maple syrup
14 - 1 teaspoon vanilla extract

→ Optional Garnish

15 - 1 teaspoon hojicha powder for dusting
16 - Toasted coconut flakes

# Steps to Follow:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - In a small bowl, combine almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.
03 - In a large bowl, whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt.
04 - In another bowl, mix the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined without overmixing.
06 - Transfer batter to prepared cake pan and smooth the top surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
09 - Scoop the solid part of chilled coconut milk into a bowl. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once the cake is completely cool, spread coconut frosting evenly over the top.
11 - Dust with hojicha powder and garnish with toasted coconut flakes. Slice and serve.

# Additional Tips::

01 -
  • It tastes refined and complex but comes together without any fussy techniques or special equipment beyond what you likely have.
  • You can serve it confidently to guests with dietary restrictions because it's naturally vegan and gluten-free without tasting like a compromise.
  • The hojicha flavor is subtle enough to intrigue and strong enough to make people ask what that lovely toasted warmth is.
02 -
  • Don't skip refrigerating the coconut milk overnight—room temperature coconut milk won't separate properly, and you'll end up with frosting that's watery and won't hold its shape.
  • Gluten-free flour blends vary by brand, and some absorb liquid differently, so if your batter looks too thick or thin, trust your eyes more than the measurements and adjust with a splash of almond milk if needed.
03 -
  • Toast your own coconut flakes in a dry pan over medium heat for 2 to 3 minutes if you want them fresher and more fragrant than store-bought versions.
  • If the frosting seems too soft even after chilling, try refrigerating it for 20 minutes before spreading—patience here pays off in a gorgeous, smooth finish.
Return