3 cups shredded zucchini (on the smallest side of the box grater), do not drain

2 cups flour (I used half white Whole wheat and half unbleached all purpose)

1/2 cup sugar ( I use organic evaporated cane sugar or coconut sugar) (if you like brownies a little sweeter you may add an additional 1/2 cup but it will alter the nutritional content)

1-1/2 tsp baking soda

1/2 cup avocado oil (or any neutral oil)

1/2 cup unsweetened cocoa powder (I used special dark cocoa

1/2 tsp salt

1 Tbsp vanilla extract

1-1/4 cups vegan chocolate chips (save some for topping)


Heat oven to 350F. Prepare a 9×13 baking pan line with parchment paper greased with cooking spray.

In a large bowl shred your zucchini. Add the rest of the ingredients and stir with a spatula until well combined.

Pour into pan evenly and top with remaining chocolate chips. Bake for 25-35 min until tester comes out clean and not wet. Some crumbs is fine on the tester as long as it’s not wet with batter.

Let stand for 20 min. Serve warm or room temperature. Enjoy.

*original recipe adapted from I am baker.

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Rating: 5.0/5 (2 votes cast)

Vegan Double Chocolate Cake

February 1st, 2016 | Posted by Milana in Dessert | Recipes - (0 Comments)



1-1/2 cups unbleached flour

1-1/2 cups white whole wheat flour

2 cups organic evaporated cane sugar

3/4 cup unsweetened cocoa powder

2 teaspoon baking soda

1 teaspoon sea salt

1/4 cup +2 Tbsp Avocado Oil

1/4 cup +2 Tbsp Organic Unsweetened Applesauce

2 tsp vanilla extract

2 tsp white vinegar

1 cup instant decaf coffee (you may use regular)

1 cup water


1 Vegan Stick, melted (I use Organic Earth’s Balance)

2 cups Confectioners Sugar

2/3 Cup Unsweetened Cocoa Powder

2 tsp Vanilla Extract

1/3 Cup Organic Vanilla Almond Milk (you may use any milk that you want), warmed 


Heat your oven to 350 F. Lightly oil and flour two 9 x 9 baking pans. Or use baking spray. While you’re getting everything else ready, go ahead and makea cup of coffee. 

In a large bowl, sift together the flour, sugar, cocoa, salt & baking soda until combined well. 

In a separate bowl, combine the oil, applesauce, white vinegar, water, warm coffee and vanilla.Add the wet to the dry and stir stir stir.

Pour into two 9 x 9 inch cake pans and bake for 30 minutes.
If you want to eat the cake warm, make the frosting when you have about 5 minutes of baking time left.

It’s so easy, just place the cocoa into the melted vegan stick. Whisk. Add the powdered sugar alternating with the milk until you reach a nice and smooth consistency. Stir in vanilla. 

Assemble cake with frosting and add your favorite toppings. I usually enjoy chocolate cake with various berries. This time I had raspberries on hand. 
***Original recipe was adapted from Barefoot Contessa

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Rating: 5.0/5 (2 votes cast)

Chocolate Molten Lava Cake

December 28th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

  I don’t know how long I’ve been wanting to use Nutella in my baking, it was hard to make a decision and I have finally found the ideal match! After trying to modify the original recipe I admit I was hesitant thinking the end result would be complete failure and to my surprise it was great success after all!  This is a divine dessert for a dinner party! Your guests will think you spent hours making these but it actually takes no longer than 15 min+ baking time. The original recipe was about 500 calories per serving and thanx to my modifications I can now proudly say each serving is 364 calories Isn’t that amazing!?!? But regardless this is still a rare indulgence due to it’s high fat and cholesterol content!  Hope you guys enjoy making these as much I do and I would love to read your feedback!……. I got the original recipe from a great blog


4 oz Enjoy Life semi sweet or dark chocolate chips

3 Tbsp vegan butter or shortening

1/4 cup avocado oil

2 Large Eggs, room temperature

1/3 cup evaporated cane or coconut sugar

1/4 cup cake flour

4 Tbsp Dairy Free Nicciolata

cooking spray for ramekins


  1. Melt chocolate, oil and butter in microwave, in thirty second intervals and stirring in between until it is completely melted and mixed.
  2. In a medium mixing bowl, whisk the eggs, and sugar until light and fluffy.
  3. Add chocolate mixture gradually into the eggs. Add flour and mix until incorporated.
  4. Grease 6 cupcake/muffin molds with cooking spray. Fill each about 3/4 full with batter. Then put 2 teaspoons of nicciolata in the middle of each.
  5. Bake in a pre-heated oven at 350 degrees F for about 10-12 minutes. The cake should be cooked on the sides but still gooey in the center.
  6. Remove cakes carefully and turn upside down onto plate. You may need to use a knife gently along the sides of the muffin molds. Serve while warm. Garnish with powdered sugar and berries! Enjoy!
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Rating: 5.0/5 (4 votes cast)