# Required Ingredients:
→ Hojicha Sponge
01 - 1½ cups gluten-free all-purpose flour blend
02 - ½ cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¼ teaspoon salt
07 - ¾ cup unsweetened almond milk
08 - 1 tablespoon apple cider vinegar
09 - ½ cup maple syrup
10 - ⅓ cup coconut oil, melted
11 - 1 teaspoon vanilla extract
→ Coconut Frosting
12 - 1 can (13.5 fluid ounces) full-fat coconut milk, refrigerated overnight
13 - 2 tablespoons maple syrup
14 - 1 teaspoon vanilla extract
→ Optional Garnish
15 - 1 teaspoon 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 - Combine almond milk and apple cider vinegar in a small bowl. Set aside for 5 minutes to curdle and develop buttermilk consistency.
03 - In a large bowl, whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt until evenly distributed.
04 - In another bowl, combine the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract, stirring until fully incorporated.
05 - Pour wet ingredients into dry ingredients, stirring gently until just combined without overmixing to maintain cake lightness.
06 - Pour batter into prepared cake pan and smooth the top surface for even baking.
07 - Bake for 30 to 35 minutes until a toothpick inserted into the center emerges clean.
08 - Cool cake in pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
09 - Scoop solid coconut cream from chilled coconut milk into a mixing bowl, reserving liquid for other uses. Add maple syrup and vanilla extract.
10 - Beat frosting mixture with an electric mixer until fluffy and light in texture.
11 - Spread coconut frosting evenly over cooled cake top using an offset spatula for smooth application.
12 - Dust frosted cake with hojicha powder and top with toasted coconut flakes if desired. Slice and serve immediately.
