Vegan Hojicha Latte Cake (Print Version)

Fragrant roasted tea sponge with creamy coconut frosting, naturally sweetened and gluten-free.

# 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

# 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 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, mix the curdled almond milk mixture, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined without 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 portion of chilled coconut milk into a bowl. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once the cake has cooled completely, spread the coconut frosting evenly over the top using an offset spatula.
11 - Dust with hojicha powder and add toasted coconut flakes if desired. Slice and serve.

# Expert Tips:

01 -
  • It tastes like a refined afternoon tea experience but happens to be entirely plant-based and naturally refined sugar-free.
  • The hojicha powder does almost all the flavor work, so you'll look like a pastry wizard without needing any exotic techniques.
02 -
  • Refrigerate that coconut milk overnight—no shortcuts here, as room temperature coconut milk won't separate properly and your frosting will be disappointing.
  • Don't overmix the batter; gentle stirring is what keeps this cake tender and almost delicate, which is the whole point of using almond flour and the right milk combination.
03 -
  • Use an electric mixer for the frosting rather than whisking by hand—it aerates the coconut cream properly and turns it genuinely fluffy instead of dense.
  • Let your cake cool completely before frosting or you'll end up with melted frosting sliding off the sides, which looks messy and tastes less balanced.
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