Vegan Hojicha Latte Cake (Print view)

Moist gluten-free hojicha cake layered with fluffy coconut frosting—a wholesome Japanese-inspired dessert perfect for tea time.

# List of Ingredients:

→ 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 (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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
02 - Combine almond milk and apple cider vinegar in a small bowl. Let sit 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 until evenly distributed.
04 - In a separate bowl, mix the prepared vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients and stir gently until just combined. Avoid overmixing to maintain cake texture.
06 - Pour batter into the prepared cake pan and smooth the top surface with a spatula.
07 - Bake for 30 to 35 minutes until a toothpick inserted into the center emerges clean.
08 - Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before frosting.
09 - Scoop the solid portion from the chilled coconut milk into a bowl. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy and spreadable.
10 - Once cake is completely cool, spread coconut frosting evenly over the top surface using an offset spatula.
11 - Dust the frosted cake with hojicha powder and top with toasted coconut flakes if desired.
12 - Slice into 8 equal portions and serve immediately or refrigerate until ready to enjoy.

# Expert Suggestions:

01 -
  • The hojicha gives you that sophisticated roasted tea flavor without any bitterness, making it feel like you're serving something from a specialty bakery.
  • It's naturally gluten-free and vegan, so you can actually enjoy it guilt-free instead of pretending the indulgence doesn't count.
  • The coconut frosting is ridiculously creamy because of one simple trick—refrigerating the coconut milk overnight—and it transforms the whole cake into something you'll crave.
02 -
  • Cold coconut milk is non-negotiable—if you don't refrigerate it overnight, the cream won't separate properly and your frosting will be thin and disappointing instead of cloud-like and delicious.
  • Don't overmix the batter; with gluten-free flour, this is even more critical because it can quickly become dense and gritty if you develop the flour too much.
03 -
  • If you want to make a two-layer cake, double the sponge recipe and bake in two pans simultaneously, then double the frosting so you can layer it between and on top—it's worth the extra effort for an impressive presentation.
  • Buy your hojicha powder in small quantities from specialty tea shops rather than large containers from generic stores; the flavor difference is genuinely noticeable and worth it.
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