# What You’ll Need:
→ 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 fl oz) 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 - In a small bowl, combine almond milk and apple cider vinegar. 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, combine the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined without overmixing.
06 - Pour batter into 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 to 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 and light.
10 - Once the cake is completely cool, spread the coconut frosting evenly over the top using an offset spatula.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired.
12 - Slice cake into individual portions and serve immediately or refrigerate until serving.
