Vegan Hojicha Latte Cake (Printable Version)

Fragrant vegan cake with roasted hojicha and creamy coconut frosting, moist and gluten-free.

# Ingredient List:

→ Hojicha Sponge

01 - 1.5 cups gluten-free all-purpose flour blend
02 - 0.5 cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1.5 teaspoons baking powder
05 - 0.5 teaspoon baking soda
06 - 0.25 teaspoon salt
07 - 0.75 cup unsweetened almond milk
08 - 1 tablespoon apple cider vinegar
09 - 0.5 cup maple syrup
10 - 0.33 cup coconut oil, melted
11 - 1 teaspoon vanilla extract

→ Coconut Frosting

12 - 1 can full-fat coconut milk (13.5 fluid ounces), 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:

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, combine vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
06 - Transfer batter to prepared cake pan and smooth the top surface.
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, then beat with an electric mixer until fluffy.
10 - Once cake is completely cooled, spread coconut frosting evenly over the top.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired.
12 - Slice and serve.

# Expert Advice:

01 -
  • Perfectly balanced roasted tea flavor that's sophisticated yet comforting
  • Light, moist texture despite being gluten-free and vegan
  • Simple coconut frosting that complements without overwhelming
  • Naturally refined sugar-free, using only maple syrup for sweetness
  • Makes an impressive centerpiece for tea gatherings or special occasions
02 -
  • For a stronger hojicha flavor, steep 2 tablespoons of loose hojicha leaves in your warm almond milk before mixing
  • The texture of the frosting improves if you chill the mixing bowl and beaters before whipping
  • For perfect slices, use a knife dipped in hot water and wiped clean between cuts
  • Let the cake come to room temperature for 15 minutes before serving for the best flavor development
  • Store any remaining coconut milk liquid in an airtight container to use in smoothies or curries
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