# What You Need:
→ Hojicha Sponge
01 - 1 ½ cups gluten-free all-purpose flour blend (180 g)
02 - ½ cup almond flour (60 g)
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 (180 ml)
08 - 1 tbsp apple cider vinegar
09 - ½ cup maple syrup (120 ml)
10 - 1/3 cup coconut oil, melted (80 ml)
11 - 1 tsp vanilla extract
→ Coconut Frosting
12 - 1 can full-fat coconut milk, refrigerated overnight (400 ml)
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 Steps:
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 until well blended.
04 - In another bowl, whisk the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract until smooth.
05 - Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix to maintain texture.
06 - Transfer batter to the prepared cake pan and smooth the top with a spatula.
07 - Bake for 30–35 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 before frosting.
09 - Scoop the solid part of the chilled coconut milk into a bowl (save the liquid for other uses). Add maple syrup and vanilla, then beat with an electric mixer until fluffy and smooth.
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. Slice and serve.
