Meet Coco&Twig, creative girl from Slovenia that just tarted her new blog about design, food, fashion and other cool things. Blog was designed by our one and only design guru SK (you know how The Beatles song goes), so better check out all amazing food, great photos and even better ideas.

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We want to show you one of her recipe for “naked” Christmas cake, because ….well it´s Christmas tiiiiiime. We aded vegan friendly alternatives to the recipe.

You will need:

Mixture of spices:
+ 4 teaspoon ground cinnamon
+ 4 teaspoons grated fresh ginger
+ 3 tsp ground cardamom
+ 3 teaspoons ground cloves

Cake dough ingredients:
+ 270g flour
+ 1 teaspoon of baking soda
+ a pinch of salt
+ spice mix, which we have prepared in advance
+ 1/2 teaspoon grated orange zest
+ 2 eggs
+ brown sugar 100g
+ 125g butter (or margarine for vegan version)
+ cream 100ml
+ 150ml milk (you can use also soy, almond, oat or any other plant milk)

Filling ingredients:
+ 150 g butter (at room temperature) (coconut butter or margarine)
+ 180 – 200 g of sugar powder in
+ Little bit of Rum
+ 200g cream cheese (Philladelphia) / You can make vegan cream cheese out of raw cashews


Now it´s time to get dirty.

Pre-heat the oven to 175 ° C and meanwhile prepare a round cake tray, which should be about 13cm in diameter. In bowl, first combine dry ingredients – flour, baking soda, spices and zest of orange. In another bowl mix eggs and sugar and mix until you get a smooth, foamy mixture.
In a small bowl slowly het up (on a low temperature) butter, milk and cream.


Slightly cool down a mixture and stir in the dry ingredients, then add the mixture of eggs and sugar.
Pour into a greased baking tray and bake for about 50 minutes at 175 ° C, you can check if the cake is baked with a toothpick (you know the drill).

When the biscuit is baked, let it cool down and cut it horizontally into 3 equal thick parts.


With an electric mixer, beat butter, then gradually add the powdered sugar until smooth, foamy mixture and slightly stir in cream cheese. Spread the mixture evenly over the cooled biscuit.

For decoration we used soft cranberries and fresh spruce branches, which were dipped in egg white and rolled in white sugar, dried out and used to decorate the cake.

Looks great, right?