Vegan Hojicha Latte Cake (Printable)

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

# 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 (14 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. 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 wet ingredients into dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Pour batter into prepared cake pan and smooth the top surface evenly.
07 - Bake for 30 to 35 minutes 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 portion of chilled coconut milk into a bowl, discarding the liquid. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once cake is completely cool, spread coconut frosting evenly over the top layer.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired.
12 - Slice into portions and serve immediately or refrigerate until ready to serve.

# Expert Advice:

01 -
  • It's naturally gluten-free and vegan, but tastes like something from a high-end bakery, not a restriction-friendly afterthought.
  • Hojicha's subtle roasted flavor makes it feel special without being intimidating—even people who think they don't like tea cakes ask for seconds.
  • The whole thing comes together in about an hour, so you can impress someone without spending your whole day in the kitchen.
02 -
  • Using room-temperature ingredients helps everything blend smoothly—cold almond milk can seize the coconut oil, creating an uneven batter.
  • The quality of your hojicha powder makes or breaks this recipe; it's worth ordering from a specialty tea shop rather than settling for what's at the grocery store.
  • Don't refrigerate the unfrosted cake; it dries out quickly and the gluten-free crumb becomes gritty instead of tender.
03 -
  • If your coconut milk frosting splits or turns grainy, add a tablespoon of maple syrup and beat it again—it usually comes back together smoothly.
  • Save the leftover coconut milk liquid in a jar; it's perfect for smoothies or thinning out the frosting if needed.
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