Save Discover the soothing, earthy flavors of roasted green tea with this Vegan Hojicha Latte Cake. This moist, gluten-free sponge is infused with premium hojicha powder and topped with a cloud-like layer of whipped coconut frosting. It is the perfect refined treat for tea lovers looking for a wholesome, plant-based dessert that doesn't compromise on texture or taste.
Save The beauty of this cake lies in its "latte" inspiration—pairing the bold, toasted character of the tea with the creamy richness of coconut and almond milk. As it bakes, your kitchen will be filled with a warm, nutty aroma that makes this cake as much a joy to prepare as it is to eat.
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
To ensure a successful vegan buttermilk, let the almond milk and vinegar sit undisturbed for the full five minutes. When preparing the frosting, only use the thickened cream that has risen to the top of the chilled coconut milk can, as the liquid will prevent it from becoming fluffy.
Varianten und Anpassungen
You can easily double the recipe to create a two-layer cake for special occasions; simply adjust the frosting quantities to cover the middle and sides. If you prefer a crunchier texture, try adding more toasted coconut flakes or even crushed walnuts to the batter.
Serviervorschläge
This cake pairs beautifully with a hot cup of matcha tea or even a light-bodied sake. Store any leftovers in the refrigerator for up to 3 days to keep the coconut frosting firm and the sponge moist.
Save Whether shared with friends or enjoyed as a mindful solo treat, this Vegan Hojicha Latte Cake is a testament to how refined and delicious plant-based baking can be. Enjoy every roasted, creamy bite!
Recipe Help
- → What makes hojicha unique compared to other Japanese teas?
Hojicha is roasted green tea that develops a distinct toasty, caramel-like flavor with lower caffeine content. Its warm, earthy notes pair beautifully with sweet baked goods and create a sophisticated flavor profile in desserts.
- → Can I substitute the coconut frosting?
Yes, you can use a vegan buttercream or cashew cream frosting instead. Simply whip vegan butter with powdered sugar and vanilla, or blend soaked cashews with maple syrup and plant milk until smooth and creamy.
- → How do I ensure the gluten-free sponge stays moist?
The combination of almond flour and coconut oil provides natural moisture. Avoid overmixing the batter, and test for doneness around the 30-minute mark. Cooling in the pan for 10 minutes helps retain moisture before transferring to the wire rack.
- → Can I make this as a layered cake?
Absolutely. Double the sponge ingredients and bake in two separate pans or slice one cooled cake horizontally in half. You'll need approximately 1.5 times the frosting amount to properly fill and cover both layers.
- → What's the best way to store leftovers?
Keep refrigerated in an airtight container for up to 3 days. The coconut frosting firms up when chilled, so let slices come to room temperature for 15-20 minutes before serving for the best texture and flavor.
- → Is hojicha powder the same as matcha?
No, hojicha is made from roasted green tea leaves and stems, resulting in a reddish-brown powder with toasty, nutty notes. Matcha is made from shade-grown green tea leaves and has a vibrant green color with grassy, vegetal flavors. They cannot be used interchangeably.