I have to admit that my love for food photography made me cook more. I make mainly sweet things because I terribly love eating sweets and to me there’s nothing more delightful than a delicious chocolate cake, a cup of tea and a good book or a nice movie.


I like experimenting in the kitchen. That’s why I made the blog. I am not from the people who have the “perfect recipe” and they use only it, and I rarely make something twice. I love trying new tastes, visiting unknown places and learning new things. I am not afraid of the unknown, just the opposite, I am curious what will it bring to me. Cooking with no animal products i.e. vegan cooking is surely an unknown cooking for me. But I can’t deny it my curiosity prevailed again and it was not a mistake. I knew before that confectionery without butter, eggs and cream existed but I somehow couldn’t imagine it. And then came the day that I decided to try it.

This chocolate cake is so moist and rich in flavor. It lacks nothing but a cup of coffee and a good company. And if I haven’t convinced you to prepare it yet look at the photo below. I am in love with this texture.

Vegan chocolate cake
Vegan chocolate cake


  • 200 g wholegrain flour
  • 20 g sugar free cocoa powder
  • 160 g coconut sugar
  • 2 tbsp instant coffee
  • 1 tsp baking soda
  • ½ tsp salt
  • 60 g coconut butter (melted)
  • 1 tsp vanilla extract
  • 1 tsp apple vinegar
  • 320 ml warm water
Vegan chocolate cake
Vegan chocolate cake

INSTRUCTIONS for the chocolate cake

  1. Turn the oven to 170° C with fan
  2. Put baking paper in the tray. Mine is 38 cm x 9 cm but you can use another size if you want
  3. Mix the sifted flour, the cocoa, the coffee, the sugar, the baking soda and the salt in a bowl
  4. In another bowl mix and stir the coconut butter, the vanilla, the vinegar and the water
  5. Pour the liquid ingredients in the bowl with the dry ingredients and stir until well combined
  6. Pour the mixture in the tray you’ve prepared and bake for 25-30 minutes. Check if the cake is well baked in the middle as you stick a toothpick and pull it out. If the toothpick is sticky put the cake back in the oven for a couple of minutes. You will know that it’s ready by the lovely crack on top
  7. Let it cool before you cut it.

If you decide to photograph your chocolate cake I’ll be happy to be tagged in your Instagram pictures.