# What You Need:
→ Hojicha Sponge
01 - 1 ½ cups gluten-free all-purpose flour blend
02 - ½ cup almond flour
03 - 2 tbsp hojicha powder
04 - 1 ½ tsp baking powder
05 - ½ tsp baking soda
06 - ¼ tsp salt
07 - ¾ cup unsweetened almond milk
08 - 1 tbsp apple cider vinegar
09 - ½ cup maple syrup
10 - 1/3 cup coconut oil, melted
11 - 1 tsp vanilla extract
→ Coconut Frosting
12 - 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
13 - 2 tbsp maple syrup
14 - 1 tsp vanilla extract
→ Optional Garnish
15 - 1 tsp hojicha powder for dusting
16 - Toasted coconut flakes
# How To Make It:
01 - Preheat oven to 350°F. Grease an 8-inch round cake pan and line with parchment paper.
02 - Combine almond milk and apple cider vinegar in a small bowl. Let stand for 5 minutes until curdled.
03 - Whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt in a large bowl.
04 - Blend the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract in a separate bowl.
05 - Pour wet mixture into dry ingredients. Fold gently until just combined—avoid overmixing.
06 - Transfer batter to prepared pan, smooth surface, and bake for 30–35 minutes until toothpick inserted in center comes out clean.
07 - Let cake rest in pan for 10 minutes, then remove to wire rack to cool entirely before frosting.
08 - Scoop solid portion from chilled coconut milk into bowl (reserve liquid for other uses). Beat with maple syrup and vanilla until fluffy.
09 - Spread frosting evenly over cooled cake. Dust with hojicha powder and add toasted coconut flakes if desired.
