# What You Need:
→ Hojicha Sponge
01 - 1.5 cups gluten-free all-purpose flour blend
02 - 0.5 cup almond flour
03 - 2 tablespoons hojicha powder
04 - 1.5 teaspoons baking powder
05 - 0.5 teaspoon baking soda
06 - 0.25 teaspoon salt
07 - 0.75 cup unsweetened almond milk
08 - 1 tablespoon apple cider vinegar
09 - 0.5 cup maple syrup
10 - 1/3 cup coconut oil, melted
11 - 1 teaspoon vanilla extract
→ Coconut Frosting
12 - 1 can full-fat coconut milk, refrigerated overnight
13 - 2 tablespoons maple syrup
14 - 1 teaspoon vanilla extract
→ Garnish
15 - 1 teaspoon hojicha powder for dusting
16 - Toasted coconut flakes
# How To Make:
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.
03 - In a large bowl, whisk together gluten-free flour, almond flour, hojicha powder, baking powder, baking soda, and salt.
04 - In another bowl, combine the vegan buttermilk, maple syrup, melted coconut oil, and vanilla extract.
05 - Pour wet ingredients into dry ingredients. Stir gently until just combined, avoiding overmixing.
06 - Transfer batter to the prepared cake pan and smooth the top surface.
07 - Bake for 30 to 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.
09 - Scoop the solid part of chilled coconut milk into a bowl. Add maple syrup and vanilla, then beat with an electric mixer until fluffy.
10 - Once the cake is completely cool, spread the coconut frosting evenly over the top.
11 - Dust with hojicha powder and garnish with toasted coconut flakes if desired. Slice and serve.
