Vegan Hojicha Latte Cake (Gluten-Free)

Why Make This Recipe

Vegan Hojicha Latte Cake is a delightful treat that combines the warm, earthy flavor of hojicha with a soft, moist cake texture. This cake is not only vegan but gluten-free, making it perfect for those with dietary restrictions. It’s ideal for celebrations or a cozy afternoon snack. Plus, the cake’s unique flavor and beautiful appearance will impress your friends and family!

How to Make Vegan Hojicha Latte Cake

Ingredients:

• 60 g coconut oil (or sub olive or vegetable oil)
• 230 ml unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• 8 tablespoons maple syrup (or sub any other sweetener)
• 1 teaspoon vanilla extract
• 150 g ground almonds (almond meal)
• 150 g gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 2 teaspoons hojicha powder (to taste)
• 400 g tin of full-fat coconut milk
• 1 teaspoon hojicha powder (to taste)
• 2 tablespoons maple syrup (or sub any other sweetener)
• Hojicha powder for dusting
• Rose petals for garnish

Directions:

For the Cake:

1. Preheat your oven to 180°C (350°F) and grease a cake pan.
2. In a bowl, mix the coconut oil, almond milk, apple cider vinegar, maple syrup, and vanilla extract.
3. In another bowl, combine ground almonds, gluten-free flour, baking powder, bicarbonate of soda, and hojicha powder.
4. Gradually add the dry ingredients to the wet ingredients, stirring until everything is well combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

For the Frosting:

1. In a mixing bowl, whisk together the full-fat coconut milk, hojicha powder, and maple syrup until smooth and creamy.

To Assemble:

1. Once the cake is cool, spread the hojicha frosting on top.
2. Dust with additional hojicha powder and decorate with rose petals.

How to Serve Vegan Hojicha Latte Cake

Serve this delicious cake at room temperature, allowing the rich flavors to shine through. You can enjoy a slice on its own or pair it with a cup of your favorite tea or coffee for an elevated experience. It looks stunning on any dessert table!

How to Store Vegan Hojicha Latte Cake

Keep the cake in an airtight container in the fridge for up to five days. If you want to store it longer, you can freeze slices wrapped in plastic wrap and then in aluminum foil for up to three months. Just thaw it in the fridge when you’re ready to enjoy!

Tips to Make Vegan Hojicha Latte Cake

• Make sure all your ingredients are fresh, especially the baking powder.
• Adjust the hojicha powder to your taste preference if you want a stronger flavor.
• Use parchment paper in your cake pan for easier removal.

Variation

You can add nuts, such as walnuts or pistachios, to the batter for an extra crunch. If you prefer a different flavor, try substituting hojicha powder with matcha for a matcha latte cake.

FAQs

Can I use a different type of oil?
Yes, you can substitute coconut oil with olive oil or another vegetable oil.

Is there a substitute for almond milk?
Absolutely! You can use any plant-based milk, like soy milk, oat milk, or coconut milk.

Can I make this cake in advance?
Yes! You can bake the cake a day before and frost it just before serving for the best flavor.

Vegan Hojicha Latte Cake

A delightful vegan and gluten-free cake that combines the warm, earthy flavor of hojicha with a soft, moist cake texture, perfect for celebrations or an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 60 g coconut oil or sub olive or vegetable oil
• 230 ml unsweetened almond milk or any other plant-based milk
• 1 teaspoon apple cider vinegar ensure gluten-free if necessary
• 8 tablespoons maple syrup or sub any other sweetener
• 1 teaspoon vanilla extract
• 150 g ground almonds almond meal
• 150 g gluten-free flour blend or sub plain flour if not gluten-free
• 2 heaped teaspoons baking powder ensure gluten-free if necessary
• 1/4 teaspoon bicarbonate of soda baking soda
• 2 teaspoons hojicha powder to taste

For the Frosting

• 400 g tin of full-fat coconut milk
• 1 teaspoon hojicha powder to taste
• 2 tablespoons maple syrup or sub any other sweetener

For Garnish

• Hojicha powder for dusting
• Rose petals for garnish

Method

 

For the Cake

1. Preheat your oven to 180°C (350°F) and grease a cake pan.
2. In a bowl, mix the coconut oil, almond milk, apple cider vinegar, maple syrup, and vanilla extract.
3. In another bowl, combine ground almonds, gluten-free flour, baking powder, bicarbonate of soda, and hojicha powder.
4. Gradually add the dry ingredients to the wet ingredients, stirring until everything is well combined.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.

For the Frosting

1. In a mixing bowl, whisk together the full-fat coconut milk, hojicha powder, and maple syrup until smooth and creamy.

To Assemble

1. Once the cake is cool, spread the hojicha frosting on top.
2. Dust with additional hojicha powder and decorate with rose petals.

Notes

Keep the cake in an airtight container in the fridge for up to five days. Freeze slices wrapped in plastic wrap for up to three months. Thaw in the fridge when ready to enjoy. Make sure all your ingredients are fresh, especially the baking powder. Adjust the hojicha powder to your taste preference. Use parchment paper in your cake pan for easier removal. You can add nuts like walnuts or pistachios to the batter for extra crunch or substitute hojicha powder with matcha for a different flavor.