Vegan Hojicha Latte Cake

A fragrant, moist gluten-free cake infused with roasted hojicha tea, layered with creamy coconut frosting—perfect for a refined yet wholesome treat. This Japanese-inspired dessert brings together the earthy, smoky notes of roasted green tea with the tropical sweetness of coconut, offering a unique flavor experience that is both sophisticated and comforting.

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This cake is designed for those who appreciate the subtle complexities of tea-based desserts. Whether served as an afternoon treat or the centerpiece of a celebration, its elegant appearance and rich aroma make it a standout choice for any occasion.

Ingredients

• Hojicha Sponge
• 1 ½ cups (180 g) gluten-free all-purpose flour blend
• ½ cup (60 g) almond flour
• 2 tbsp hojicha powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (180 ml) unsweetened almond milk
• 1 tbsp apple cider vinegar
• ½ cup (120 ml) maple syrup
• 1/3 cup (80 ml) coconut oil, melted
• 1 tsp vanilla extract
• Coconut Frosting
• 1 can (400 ml) full-fat coconut milk, refrigerated overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Optional Garnish
• 1 tsp hojicha powder, for dusting
• Toasted coconut flakes

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

Step 2

In a small bowl, combine almond milk and apple cider vinegar. Set aside for 5 minutes to curdle (vegan buttermilk).

Step 3

In a large bowl, whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt.

Step 4

In another bowl, mix the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.

Step 5

Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.

Step 6

Transfer batter to the prepared cake pan and smooth the top.

Step 7

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 9

For the frosting, scoop the solid part of the chilled coconut milk into a bowl (save the liquid for smoothies). Add maple syrup and vanilla, then beat with an electric mixer until fluffy.

Step 10

Once the cake is completely cool, spread the coconut frosting evenly over the top.

Step 11

Dust with hojicha powder and garnish with toasted coconut flakes if desired.

Step 12

Slice and serve.

Zusatztipps für die Zubereitung

For best results, use high-quality hojicha powder. Store leftovers in the refrigerator for up to 3 days to maintain the freshness of the coconut frosting.

Varianten und Anpassungen

Cake layers can be doubled for a two-layer cake; simply double the ingredients and adjust the frosting quantities accordingly.

Serviervorschläge

Pair a slice of this cake with matcha tea or a light-bodied sake to enhance the Japanese-inspired flavor profile.

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This Vegan Hojicha Latte Cake is a testament to how traditional tea flavors can be transformed into a modern, wholesome dessert. Enjoy the balance of toasted tea and creamy coconut in every bite.

Recipe FAQs

→ What does hojicha taste like?

Hojicha has a distinctive roasted, earthy flavor with notes of caramel and low astringency. Unlike matcha, it's milder and less grassy, making it ideal for baked goods where you want subtle depth.

→ Can I use regular flour instead of gluten-free blend?

Yes, substitute the gluten-free flour blend with an equal amount of all-purpose wheat flour. The texture will be slightly different but still delicious.

→ How do I store the finished cake?

Keep refrigerated in an airtight container for up to 3 days. The coconut frosting holds up best when chilled. Bring to room temperature before serving for optimal texture.

→ What can I use instead of almond milk?

Any unsweetened plant-based milk works well—try oat, soy, or cashew milk. The acidity from apple cider vinegar helps create the necessary buttermilk-like consistency.

→ Can I make this into a layer cake?

Absolutely. Double the sponge ingredients and bake in two pans. You'll need approximately 1.5 times the frosting amount to generously fill and cover both layers.

→ Why must coconut milk be refrigerated overnight?

Refrigeration separates the solid cream from the liquid. You need only the thick cream portion to achieve fluffy, stable frosting without adding thickeners or powdered sugar.