Vegan Hojicha Latte Cake (Printable)

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

# What You Need:

→ Hojicha Sponge

01 - 1.5 cups gluten-free all-purpose flour blend
02 - 0.5 cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1.5 teaspoons baking powder
05 - 0.5 teaspoon baking soda
06 - 0.25 teaspoon salt
07 - 0.75 cup unsweetened almond milk
08 - 1 tablespoon apple cider vinegar
09 - 0.5 cup maple syrup
10 - 0.33 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 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. Allow to sit for 5 minutes until mixture curdles.
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 prepared cake pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean.
08 - Cool cake in 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, reserving liquid for other uses. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once cake is completely cool, spread coconut frosting evenly across the top surface.
11 - Dust cake with hojicha powder and top with toasted coconut flakes if desired.
12 - Slice cake into portions and serve immediately or refrigerate for later.

# Expert Suggestions:

01 -
  • It proves vegan baking doesn't mean compromise—the crumb is impossibly moist and the hojicha flavor is unmistakably sophisticated.
  • Gluten-free has never tasted this natural—the almond flour adds richness that hides any graininess entirely.
  • One bowl becomes a centerpiece—everyone asks for the secret, and when you tell them it's made without eggs or butter, they never believe you.
02 -
  • Coconut milk separation is real and necessary—if your can doesn't separate after refrigerating overnight, it won't work; try a different brand or one with fewer additives.
  • Overmixing is the silent killer of gluten-free cakes—I learned this the hard way with a dense brick, so now I literally set the whisk down the moment the batter looks unified.
  • Room temperature matters more than you'd think—cold cake layers won't accept frosting properly, so let it cool all the way before frosting or the frosting will slide right off.
03 -
  • Quality hojicha powder makes an outsized difference—buy from a tea source, not a baking website; the flavor is noticeably deeper and more complex.
  • Aquafaba (chickpea liquid) won't whip the same way as coconut cream for frosting—I learned this through an expensive mistake, so stick with the coconut milk method.
  • Don't open the oven door before 30 minutes—gluten-free cakes are sensitive to temperature shifts and can fall if you peek too early.
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