Vegan Hojicha Latte Cake (Printer View)

Moist gluten-free cake with roasted hojicha tea and creamy coconut frosting

# Components:

→ 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 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

# Method:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Combine almond milk and apple cider vinegar in a small bowl. Let sit for 5 minutes until curdled.
03 - In a large bowl, whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt until evenly combined.
04 - In another bowl, mix the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract until well blended.
05 - Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix to avoid developing excess gluten.
06 - Transfer batter to the prepared cake pan and smooth the surface. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
07 - Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
08 - Scoop the solid coconut cream from the chilled can into a bowl, discarding excess liquid. Add maple syrup and vanilla extract, then beat with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
09 - Once the cake is completely cool, spread the coconut frosting evenly over the top using an offset spatula.
10 - Dust the frosted cake with hojicha powder and garnish with toasted coconut flakes if desired.
11 - Slice the cake into 8 equal portions and serve immediately or refrigerate until serving time.

# Expert Advice:

01 -
  • It tastes refined and fancy but comes together without any fussy techniques or ingredient hunting.
  • The hojicha brings this subtle, roasted sophistication that feels completely different from regular cake flavors.
  • You get a naturally vegan and gluten-free dessert that doesn't taste like it's missing anything.
02 -
  • Don't skip refrigerating the coconut milk overnight—room temperature cream won't whip up properly, and you'll end up frustrated.
  • Gluten-free flour blends vary wildly, so if your cake comes out gummy, your blend probably didn't have enough binders; add ½ teaspoon of xanthan gum next time.
  • Hojicha's flavor fades once the can is open, so buy in small quantities and store in an airtight container away from light.
03 -
  • Double the cake layers by splitting this batter between two pans and baking for slightly less time—you'll need to double the frosting too.
  • Pair slices with a light oolong or more hojicha tea, or even with a small glass of sake if you're feeling adventurous.
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