Vegan Hojicha Latte Cake (Printable Version)

Fragrant gluten-free sponge with roasted hojicha and creamy coconut topping

# 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 full-fat coconut milk (13.5 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

# 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 sit 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 - Combine vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract in a separate bowl.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing.
06 - Pour batter into prepared cake pan and smooth the top evenly.
07 - Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
08 - Cool cake in pan for 10 minutes, then transfer to a wire rack and cool completely.
09 - Scoop solid portion of chilled coconut milk into a bowl. Reserve liquid for other uses. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Spread coconut frosting evenly over the completely cooled cake using an offset spatula.
11 - Dust with hojicha powder and toasted coconut flakes. Slice and serve immediately.

# Expert Suggestions:

01 -
  • It's naturally vegan and gluten-free without tasting like an apology for what's missing.
  • The hojicha gives you that sophisticated, barely-sweet flavor that makes people ask what they're tasting.
  • Coconut frosting is foolproof once you know the trick, and it stays creamy without dairy.
02 -
  • Never frost a warm cake—the frosting melts into puddles and the whole thing becomes frustrating and inedible-looking.
  • Coconut milk separation is your friend, not a sign something went wrong; the solid part is frosting gold if you chill it first.
03 -
  • Sift your gluten-free flour blend before measuring to avoid dense pockets and ensure even texture throughout.
  • If your coconut milk doesn't separate in the fridge, gently heat the can in warm water for 5 minutes, then refrigerate again—it'll separate properly the second time.
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