Vegan Hojicha Latte Cake (Printable)

Fragrant gluten-free cake with roasted hojicha and creamy coconut frosting

# What You'll Need:

→ Hojicha Sponge

01 - 1½ cups gluten-free all-purpose flour blend
02 - ½ cup almond flour
03 - 2 tbsp hojicha powder
04 - 1½ tsp baking powder
05 - ½ tsp baking soda
06 - ¼ tsp salt
07 - ¾ cup unsweetened almond milk
08 - 1 tbsp apple cider vinegar
09 - ½ cup maple syrup
10 - ⅓ cup coconut oil, melted
11 - 1 tsp vanilla extract

→ Coconut Frosting

12 - 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
13 - 2 tbsp maple syrup
14 - 1 tsp vanilla extract

→ Optional Garnish

15 - 1 tsp hojicha powder, for dusting
16 - Toasted coconut flakes

# How To Make It:

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, combine the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined; do not overmix.
06 - Pour batter into the prepared cake pan and smooth the top evenly.
07 - Bake for 30–35 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 part of chilled coconut milk into a bowl. 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.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired.
12 - Slice and serve immediately or refrigerate until serving.

# Expert Suggestions:

01 -
  • It's naturally refined without tasting restricted—no one will guess it's vegan or gluten-free until you tell them.
  • Hojicha brings this toasted, earthy complexity that makes the cake feel sophisticated enough for company but approachable enough for Tuesday afternoon.
  • The coconut frosting is genuinely creamy and stable, not the disappointing flat layer you sometimes get with dairy-free baking.
02 -
  • If your coconut milk doesn't separate into cream and liquid, it's usually because it wasn't cold enough—refrigerate it overnight, not just for a couple hours, and choose full-fat cans with minimal additives.
  • Overmixing is the biggest cake killer here because you're working with alternative flours that don't need the gluten development that regular flour does.
03 -
  • If your coconut frosting seems grainy after mixing, you likely beat it too long—stop as soon as it looks fluffy because overworking it can make it separate and weep.
  • Toast your own coconut flakes in a dry skillet for two to three minutes if you want deeper flavor and better texture than store-bought toasted versions.
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