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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.