- 3 cups of flour
- 1 ½ cup sugar
- 1 tablespoon of salt
- 2 teaspoons baking soda
- 30 g of Cacao Paste
- 1 ½ cup vegetable oil
- 1 ½ cup of coconut milk (or other vegetable milk)
- Icing
- 22g of Aya Pacha Cacao Paste
- 1 ½  cup of Water


1) Heat oven to 350˚F (175˚C). Oil a 9-inch/ 23cm springform pan.
2) Melt your Aya Pacha Cacao paste with the vegetable oil and vegetable milk in a pan at slow heat.
3) Mix the baking soda, sugar, and salt, to a bowl. Stir well. Leave aside.
4) Mix separately.
5) Mix wet and dry ingredients.
6) Stir in vinegar, mix until smooth, 1 to 2 minutes.
Pour the batter into the prepared pan and bake 30 to 45 minutes.


1) Melt your Aya Pacha Cacao paste with the coconut milk until you get a smooth texture.
2) Mix coconut oil, vanilla extract, icing sugar
3) Whisk until the mixture is smooth. For a firmer frosting add a greater amount of icing sugar.
4) Decorate your delicious cake and sprinkle it with your favourite berries.

Cacao and hazelnuts cookies