Vegan, Gluten Free Chocolate Zucchini Cake



  • 3 cups gluten free flour ( I used an even mixture of Buckwheat, Rice, Tapioca)

  • 2 cups of raw sugar

  • 3/4 cup cacao

  • 3 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 1/4 cup almond milk

  • 3/4 cup applesauce

  • 2 1/2 tsp apple cider vinegar

  • 1 1/2 tsp vanilla extract

  • 2 1/2 cups zucchini, shredded

For the icing

  • 1 cup dairy free butter (I used Olivani)

  • 2 tbsp almond milk

  • 1/4 cup cacao

  • 4 cups powdered sugar - made from the raw sugar with a NutriBullet


  1. Preheat oven to 180 Celsius (Fahrenheit - 350°).

  2. Combine flour, sugar, cacao, baking soda, baking powder, and salt in a bowl; then, add milk, applesauce, vinegar, and vanilla to that same bowl and stir with an electric mixer until combined.

  3. Last, stir in the zucchini by hand.

  4. Grease three 8″ cake pans with coconut oil and divide the batter evenly amongst the pans. Bake the cakes for 30-35 minutes, or until a toothpick comes out clean. Allow the cakes to sit in the pans for 10 minutes, and then run a knife along the edges of the cake and carefully invert them onto a cooling rack. Wait until cakes have completely cooled before icing them.

  5. For the icing: cream butter and milk together, then add cacao and powdered sugar. You want the icing to be thick but still spreadable. If it seems too thick, add 1 tbsp milk. If it seems too thin, add 1/4 cup powdered sugar.

  6. To assemble: use a serrated knife to remove domes off of the cakes, then scoop a large dollop of icing onto the first cake and spread it; then place the second cake on top of that cake and repeat that same step. Top the final layer with chocolate chips or chopped chocolate, if you want.

Adopted and altered recipe based on the

Vegan Date & Orange Scone


Ingredients (makes 6 scones):

  • 2 cups plain flour 
  • 3 tsp baking powder
  • ½ tsp salt
  • 2 dessert spoons sugar (feel free to use coconut or brown, white...)
  • ¾ cup plant based milk mixed with some orange juice
  • ¼ cup oil (I used rice bran)
  • orange zest
  • ½ cup chopped dates


  • Preheat the oven to 200° C.  Line a baking tray with baking paper.
  • Mix the dry ingredients.
  • Stir in wet ingredients (oil, plant milk) until combined.
  • Add orange zest and dates.
  • Scoop the dough into 6 scones onto the baking tray and bake them at 200ºC for approx 12 minutes (or until golden brown).

Easy Vegan Feijoa Bread


  • 1 + 1/4 cup peeled and sliced feijoas
  • 1/2 cup coconut sugar
  • 1/4 teaspoon salt
  • 50g coconut oil
  • 1/2 cup boiling water
  • 2 cups flour
  • 1 tbsp baking powder
  • 1 teaspoon ground ginger
  • ½ cup walnut pieces (optional)
  • 1 egg, beaten (VEGAN version with Flax egg: For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water.)


  • Preheat the oven to 180° C.  Line a loaf pan with baking paper.
  • Place feijoas, sugar, salt, coconut oil and water in a saucepan and bring to the boil, cook gently for 5 minutes and then remove from heat and allow to cool.
  • Carefully stir in the dry ingredients and egg (or Flax egg).
  • Mix until dry ingredients are just moistened. Bake in a lined loaf pan for 50 minutes until loaf feels firm and a skewer inserted comes out clean.

Creamy Vegan Hot Chocolate


  • 1-2 tsp of coconut sugar
  • 2 tsp cacao powder
  • 2 tsp arrowroot starch (or cornstarch)
  • pinch of sea salt
  • 1/2 cup coconut milk
  • 1/2 cup water
  • cinnamon (optional)
  • 1 tsp of coconut oil


  • Mix together the sugar, cacao powder, starch, and salt in a small bowl or measuring cup.
  • Heat the coconut milk, water and cinnamon in a medium-sized saucepan over medium heat until steaming.
  • Add a couple tablespoons of the hot liquid to the cacao mixture and whisk until smooth. This will help you avoid clumps of cacao in your hot chocolate.
  • Pour the cacao mixture into the milk pan, and bring to a boil for 5 minutes. It will thicken slightly in this time.
  • Add the coconut oil, it will melt instantly.
  • Remove from heat, and let sit for 5-10 minutes so it lowers to a drinkable temperature.

Cacao Cranberry Bliss Balls


  • 1/2 cup Medjool dates (pitted)
  • 1/2 cup dried cranberries
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/3 cup cacao powder
  • 1/3 cup coconut oil (melted)
  • 1 pinch Himalayan sea salt
  • extra cacao for coating


  1. Soak dates + cranberries in boiling water for 10 minutes. Drain well.
  2. Mix all ingredients together using a food processor.
  3. Take large teaspoons of mixture and roll into balls.
  4. Roll in either cacao or leave plain.