Vegan Hojicha Latte Cake (Printable Version)

Fragrant roasted tea layers with creamy coconut topping

# What You Need:

→ Hojicha Sponge

01 - 1 ½ cups gluten-free all-purpose flour blend
02 - ½ cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1 ½ 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, 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

# How To Make:

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, combine the 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 - Pour batter into 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. Discard or reserve liquid for other uses. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once the cake is completely cooled, spread coconut frosting evenly over the top surface.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired.
12 - Slice and serve immediately or refrigerate until ready to serve.

# Cooking Tips:

01 -
  • It tastes indulgent but leaves you feeling nourished, not weighed down by sugar or flour.
  • The hojicha flavor is subtle enough to surprise people who don't recognize it, then becomes their new obsession.
  • You can actually make this for friends with dietary restrictions without feeling like you're serving them an apology.
02 -
  • Overmixing is the silent killer of tender cake; once you see no dry flour, stop stirring immediately, even if the batter looks slightly lumpy.
  • The coconut milk must be refrigerated overnight or it won't separate properly, and room-temperature coconut milk will never whip into frosting no matter how long you beat it.
  • This cake continues to develop flavor for a day after baking, so if you can make it ahead, your guests will taste a more rounded, sophisticated hojicha presence.
03 -
  • Invest in authentic Japanese hojicha powder from a tea supplier rather than the grocery store version; the difference in aroma and flavor depth is worth every penny.
  • If you want a two-layer cake, double the cake ingredients and the frosting amounts, then split each baked cake in half horizontally—it's more dramatic and impressive than it sounds.
  • Keep the liquid from your coconut milk can; it's perfect for curries, smoothies, or any recipe that calls for coconut liquid, so nothing goes to waste.
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