Vegan Hojicha Latte Cake (Printable)

A fragrant, moist gluten-free cake infused with roasted hojicha tea, layered with creamy coconut frosting.

# What You’ll Use:

→ 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

# How-To:

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. 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.
04 - In another 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.
06 - Transfer batter to the prepared cake pan and smooth the top surface 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 and cool completely.
09 - Scoop the solid part of the chilled coconut milk into a bowl. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once the cake is completely cool, spread the coconut frosting evenly over the top.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired. Slice and serve.

# Expert Advice:

01 -
  • The hojicha gives you that sophisticated, toasted flavor without any bitterness—it's the kind of depth people taste and ask about.
  • It's actually forgiving once you know not to overmix, and the whole thing comes together in under an hour.
  • Naturally gluten-free and vegan, but it doesn't taste like you're missing anything; the coconut frosting is absurdly creamy.
02 -
  • The coconut milk must be full-fat and refrigerated overnight—room temperature coconut milk will not whip, no matter how hard you try or how much you believe in it.
  • Don't expect this frosting to be as thick as traditional buttercream; it's more like a cloud, and that's exactly right for a delicate cake like this.
03 -
  • High-quality hojicha powder makes a shocking difference; it's worth ordering online if your local store doesn't carry it well.
  • If you double this recipe for a two-layer cake, bake in two pans at the same time, then double the frosting—it's the only way to get the height and drama right.
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