Vegan Hojicha Latte Cake

Indulge in the aromatic warmth of this Vegan Hojicha Latte Cake, a fragrant and moist gluten-free treat. Infused with the earthy, toasted notes of Japanese hojicha tea and topped with a velvety whipped coconut frosting, this cake offers a refined flavor profile that is both wholesome and sophisticated.

Pin it

This cake is a beautiful interpretation of the popular hojicha latte, bringing those cozy café vibes into your kitchen. Whether you're hosting a tea party or looking for a healthier dessert alternative, this sponge delivers a satisfying texture and complex taste that will impress any guest.

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 the best results, use high-quality hojicha powder to ensure a vibrant roasted flavor and deep color. Additionally, ensure the coconut milk is full-fat and has been refrigerated for at least 24 hours so that the cream separates properly for whipping.

Varianten und Anpassungen

This recipe is highly versatile; cake layers can be doubled for a two-layer cake—just remember to adjust the frosting quantities accordingly. You can also experiment with different gluten-free flour blends to find the texture that suits your preference best.

Serviervorschläge

Store any leftovers in the refrigerator for up to 3 days to maintain freshness. This cake pairs beautifully with a warm cup of matcha tea or even a light-bodied sake for a truly Japanese-inspired dessert experience.

Pin it

With 285 calories, 17 g of fat, 31 g of carbohydrates, and 4 g of protein per serving, this Vegan Hojicha Latte Cake is a delightful way to enjoy a refined yet wholesome treat that doesn't sacrifice flavor for nutrition.

Recipe FAQ

→ What does hojicha taste like?

Hojicha has a distinctive roasted, nutty flavor with earthy undertones and lower caffeine than other Japanese teas. It adds warm, toasty notes that pair beautifully with sweet coconut frosting.

→ Can I make this cake ahead of time?

Yes, the sponge can be baked one day in advance. Wrap cooled layers tightly and store at room temperature. Frost shortly before serving, or refrigerate frosted cake for up to 3 days.

→ Is this cake suitable for special dietary needs?

This creation is vegan, gluten-free, dairy-free, egg-free, and refined sugar-free. However, it contains tree nuts from almond flour and coconut, making it unsuitable for those with nut allergies.

→ Why must the coconut milk be refrigerated overnight?

Chilling separates the thick cream from the thin liquid. You only want the solid cream portion to achieve fluffy, stable frosting that holds its shape when spread or piped.

→ Can I substitute the hojicha powder?

Matcha powder works but yields a grassier, more vibrant flavor. For roasted notes, try finely ground roasted green tea or increase vanilla extract though the distinctive hojicha character will be missed.