Vegan Hojicha Latte Cake (Printable Version)

A fragrant, moist gluten-free cake with roasted hojicha tea and creamy coconut frosting for a wholesome treat.

# Components:

→ Hojicha Sponge

01 - 1½ cups gluten-free all-purpose flour blend
02 - ½ cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1½ 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

# Directions:

01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
02 - Combine almond milk and apple cider vinegar in a small bowl. Let stand for 5 minutes until curdled.
03 - Whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt in a large bowl.
04 - Mix vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract in a separate bowl until blended.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
06 - Transfer batter to prepared cake pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
08 - Allow cake to cool in pan for 10 minutes, then transfer to a wire rack for complete cooling.
09 - Scoop solid coconut milk portion into a bowl, discarding liquid. Add maple syrup and vanilla extract. Beat with electric mixer until fluffy and light.
10 - Spread coconut frosting evenly over the completely cooled cake using an offset spatula.
11 - Dust hojicha powder over frosting and sprinkle with toasted coconut flakes if desired.
12 - Slice with a sharp knife and serve immediately or chilled.

# Expert Tips:

01 -
  • It tastes like a quiet moment with yourself—refined but approachable, never trying too hard.
  • Gluten-free and vegan without any of that dense, apologetic texture that makes you feel like you're missing something.
  • The hojicha flavor deepens as it cools, so leftovers are honestly better than the first slice.
02 -
  • The coconut milk must be refrigerated overnight—if you forget, at least 4 hours in the freezer will work in a pinch, but the cream won't be as solid or easy to whip.
  • Don't skip the cooling step before frosting; a warm cake will melt your frosting into a puddle, and that's a different (less pleasant) dessert entirely.
03 -
  • Sift your gluten-free flour blend before measuring—it settles in the bag and can throw off your ratios if you scoop directly.
  • Have all ingredients at room temperature; cold eggs and milk don't emulsify as well in vegan baking, and temperature matters more than people realize.
Return