Vegan Hojicha Latte Cake (Print Version)

A fragrant, moist gluten-free hojicha cake with creamy coconut frosting—perfectly refined and wholesome.

# What You'll Need:

→ 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

# How to Make:

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 until curdled.
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 the wet ingredients into the dry ingredients. Stir gently until just combined, avoiding overmixing.
06 - Transfer batter to the prepared cake pan and smooth the top 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 the chilled coconut milk into a bowl, reserving the liquid for other uses. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once the cake is completely cool, spread the coconut frosting evenly over the top.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired. Slice and serve.

# Expert Advice:

01 -
  • It tastes like a refined cafe dessert but comes together in under an hour with ingredients you can actually find.
  • The hojicha flavor is subtle and sophisticated, not overwhelming—it sneaks up on you with warmth and toasted complexity.
  • You can make it vegan, gluten-free, and refined sugar-free without any of the usual compromises that feel like you're missing out.
02 -
  • Coconut milk separation is your friend, not a sign something went wrong—the solids are what make creamy frosting, and chilling overnight is the only way to get the right texture.
  • Gluten-free flour blends behave differently than wheat flour, so don't be tempted to increase the liquid or skip the binding power of that almond flour; the ratio here is specifically balanced.
03 -
  • If your coconut milk frosting looks grainy or separated after beating, it means the coconut cream wasn't cold enough or the maple syrup temperature shocked it—start over with a fully chilled can and room-temperature syrup.
  • The hojicha powder can clump when it hits wet ingredients, so whisk it thoroughly with the dry ingredients first to break up any lumps before the batter comes together.
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