# 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 tablespoons hojicha powder
04 - 1 ½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
07 - ¾ cup unsweetened almond milk (180 ml)
08 - 1 tablespoon apple cider vinegar
09 - ½ cup maple syrup (120 ml)
10 - ⅓ cup coconut oil, melted (80 ml)
11 - 1 teaspoon vanilla extract
→ Coconut Frosting
12 - 1 can full-fat coconut milk, refrigerated overnight (400 ml)
13 - 2 tablespoons maple syrup
14 - 1 teaspoon vanilla extract
→ Optional Garnish
15 - 1 teaspoon hojicha powder for dusting
16 - Toasted coconut flakes
# Directions:
01 - Preheat oven to 350°F. Grease and line an 8-inch round cake pan 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 ingredients into dry ingredients. Fold gently until just combined—avoid overmixing.
06 - Transfer batter to prepared pan and smooth surface. Bake for 30–35 minutes until a toothpick inserted into the center comes out clean.
07 - Let cake rest in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
08 - Scoop solid portion from chilled coconut milk into a mixing bowl. Add maple syrup and vanilla. Beat with electric mixer until fluffy and smooth.
09 - Spread coconut frosting evenly over cooled cake. Dust with hojicha powder and top with toasted coconut flakes if desired.
