# 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 - Combine almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle.
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 curdled almond milk mixture, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined without overmixing.
06 - Pour batter into the prepared cake pan and smooth the surface evenly.
07 - Bake for 30 to 35 minutes until a toothpick inserted in the center comes out 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. Add maple syrup and vanilla extract, then beat with an electric mixer until fluffy.
10 - Once cake is completely cool, spread coconut frosting evenly over the top.
11 - Dust with hojicha powder and top with toasted coconut flakes if desired.
12 - Slice and serve immediately or refrigerate for later.
