Vegan Hojicha Latte Cake

The first time I baked with hojicha powder, my entire kitchen smelled like a cozy Japanese tea house in autumn. That roasted, nutty aroma filled every corner and made me wonder why more desserts don't showcase this understated tea. Now this cake has become my go-to when I want something sophisticated but still comforting enough for a rainy afternoon.

Last fall, I made this for my friend who usually avoids dessert because she's sensitive to refined sugar. She took one bite, closed her eyes, and asked me for the recipe immediately. Watching someone rediscover the joy of cake again was pretty wonderful.

Ingredients

• Gluten-free all-purpose flour blend: I've learned that blends with xanthan gum already included give the best crumb structure
• Almond flour: This adds moisture and richness that gluten-free baking desperately needs
• Hojicha powder: The star of the show—get the good stuff because lower quality powder tastes disappointingly faint
• Baking powder and baking soda: The combination ensures proper lift since gluten-free flours can be denser than wheat
• Unsweetened almond milk with vinegar: This creates your vegan buttermilk and reacts beautifully with the baking soda
• Maple syrup: Adds subtle caramel notes while keeping things refined sugar-free
• Coconut oil: Use it melted and slightly warm for easier incorporation into the batter
• Vanilla extract: Never skip this—it bridges all the flavors together
• Full-fat coconut milk: Must be refrigerated overnight to separate the cream from the liquid

Instructions

Prep your oven and pan:

Set your oven to 350°F (175°C) and grease an 8-inch round cake pan before lining it with parchment paper

Make the vegan buttermilk:

Combine the almond milk and apple cider vinegar in a small bowl and let it sit for about 5 minutes until it looks slightly curdled

Whisk the dry ingredients:

In a large bowl, mix together the gluten-free flour blend, almond flour, hojicha powder, baking powder, baking soda, and salt until everything is evenly distributed

Mix the wet ingredients:

Whisk together your vegan buttermilk mixture with the maple syrup, melted coconut oil, and vanilla extract

Combine and fold:

Pour the wet mixture into the dry ingredients and stir gently just until you no longer see dry flour—overmixing makes gluten-free cakes tough

Bake to perfection:

Transfer batter to your prepared pan, smooth the top, and bake for 30 to 35 minutes until a toothpick comes out clean

Cool completely:

Let the cake rest in the pan for 10 minutes, then move it to a wire rack to cool entirely before frosting

Make the coconut frosting:

Scoop only the solid cream from your chilled coconut milk into a bowl, then beat it with maple syrup and vanilla until fluffy

Frost and finish:

Spread that creamy coconut frosting over your completely cooled cake, then dust with hojicha powder and toasted coconut flakes

Save

My sister requested this cake for her birthday instead of a traditional frosted birthday cake, which felt like a huge compliment. We served it with warm sake and the whole table went quiet for a minute after the first bite.

Making It A Two-Layer Cake

Double the sponge recipe and bake it in two separate pans or split one larger cake horizontally. You'll want to increase the frosting by half again to ensure both layers and the exterior get generous coverage.

Pairing Suggestions

The roasted notes in hojicha sing when served alongside a cup of ceremonial grade matcha or a dry, light-bodied sake. I've also discovered that a handful of fresh raspberries on the side cuts through the richness beautifully.

Storage And Make-Ahead Tips

This cake actually tastes better on day two when the hojicha flavor has had time to settle into the crumb. Store leftovers covered in the refrigerator where they'll stay fresh for up to three days.

• Let refrigerated slices come to room temperature for about 20 minutes before serving
• The unfrosted sponge can be wrapped well and frozen for up to a month
• Bring frozen cake to room temperature completely before frosting

Save

There's something deeply satisfying about serving a dessert that feels special and indulgent while still being kind to your body. This cake is exactly that—pure comfort without compromise.

Recipe Q&A

→ What does hojicha taste like?

Hojicha offers a roasted, earthy flavor with notes of caramel and subtle sweetness. Unlike other green teas, it has lower caffeine and a toasty profile that pairs beautifully with sweet treats.

→ Can I substitute the almond flour?

You can replace almond flour with additional gluten-free flour blend, though the texture may be slightly denser. Sunflower seed flour makes a good nut-free alternative.

→ How do I get fluffy coconut frosting?

Refrigerate full-fat coconut milk overnight, then scoop out only the solid cream. Whip with maple syrup and vanilla until light and fluffy. Using chilled equipment helps maintain stability.

→ Is this cake freezer-friendly?

Yes, wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight at room temperature before frosting. The frosting is best applied fresh.

→ Can I make this as cupcakes?

Absolutely. Fill cupcake liners two-thirds full and bake for 18-22 minutes at 350°F. The frosting amount works perfectly for 12 standard cupcakes.