Zucchini Overload

My partner was given several large zucchini. I couldn’t let it go to waste and I got to try some fun ways to cook it. As always, I seemed to gravitate to baking (I have a sweet tooth and stress baking is something I often do).

I made some of my old standards (including tacos), but these were the new things I tried and that’s what this post is going to focus on.

Chocolate Zucchini Bundt Cake

I used the recipe from Isa Does It.  I borrowed the heart shaped bundt cake pan from my mom. It came out tasty and pretty.


Zucchini Bread

I used this recipe. I added some extra spices. The bread was a nice mix of summer flavor and comforting spice.


Zucchini Boats 

I’ve seen a bunch of recipes for zucchini boats. This was my first attempt and it came out pretty good. I spooned out the zucchini guts and diced the bits up. I mixed those with some chickpeas, garlic (3 cloves), some halved grape tomatoes, a couple shakes of Italian seasoning, olive oil, and a drizzle of balsamic vinegar. I should have added red pepper flakes. I cooked it in the oven for a about 30 minutes at 400.



The Devil’s Black Metal Forest Trifle

Today’s prompt is a cartoon inspired cake. One of my favorite cartoons/animated shows is Metalocalypse. It ran on Adult Swim on Cartoon Network when I was younger. I loved the show, the music, and I even went to a Dethklok concert when I was in college.

So what’s more metal than a devils’ black metal forest cake? I’ve seen several other veganmofo bloggers make pop cakes and I decided to give it a try. I bought a box of vegan devil’s food cake mix and some Cheerwine (which is a cherry soda made here in NC, though it might be available all over the US now. I highly recommend trying it if you can get it). I also purchased my whipped cream, though you can make your own.

I had some issues with baking. I was dumb and forgot to put parchment paper in the baking pans, rookie mistake. Sure enough my cakes got stuck and broke. But what’s more brutal than a cake that’s been ripped apart? So I used all my ingredients and made a trifle. I have zero decorating skills, but I think the ugliness gives it some charm. I wish I has a prettier serving dish, but I only had a food storage container.

Clearly, this recipe will also work as a cake, if you remember to use parchment paper.

The Devil’s Black Metal Forest Trifle


  • 1 Recipe Pop Cake
  • Vegan Whipped Cream
  • Cherry Goo

Pop Cake


  • 1 Box Devil’s Food Cake Mix
  • 12 oz Can or Glass Bottle Cheerwine or other cherry pop


  1. Preheat oven to package directions and prep pans (use parchment paper if you want cake instead of trifle!)
  2. Mix cake mix and cherry pop.
  3. Divide amongst your pans.
  4. Bake until a toothpick come out clean (about 20-25 minutes).

Cherry Goo


16 oz Frozen Cherries

1/4 Cup Kirsch


  1. Mix ingredients in a sauce pan and cook over medium or high (whatever works on your stove) heat until liquid reduces by about half.

To Assemble Trifle

  1. Line the bottom of your container with cake pieces from one cake.
  2. Dollup the outer edges of the cake pieces with whipped cream.
  3. Fill in the rest of the area with cherry goo, saving half of it.
  4. Place cake pieces from the other cake on top of the whipped cream and cherry goo.
  5. Repeat the same process as on the bottom half. Only maybe make it look pretty if you want.



A Very Vegan Birthday

I am now 30 years old. It’s a pretty. big birthday and I celebrated like any normal person would and ate waaaaay too much food.

For lunch we went to Mozzarella Fellas, a local pizza place that has tons of vegan options.  We got fried mushrooms as an appetizer. For my lunch I opted for a bbq chicken sandwich. It was amazing, even though it was messy.


For dinner we went to Taste of Ethopia in Greensboro. They have lots of tasty vegan option on the menu. My special person and I shared the veggie combo for 2. It could have easily fed more though.


Then there was dessert. Any birthday would not be complete without cake. My mom was awesome and made me a chocolate cake with peanut buttercream frosting. It was rich and delicious.




I am a Birthday person at heart. I love celebrating them. Who doesn’t love cake and gifts? I sometimes cook for myself and sometimes I eat out, it just depends on how busy I am with life.

But let’s be real, a birthday needs cake. You can read about my first birthday as a vegan here. I also enjoy making cakes and cupcakes for myself and those I care about.

At the beginning of September my mom had a birthday. I made her chocolate cupcakes with a chocolate ganache on top.


The first vegan birthday cake I ever made was a cake for me. It was my favorite flavors: chocolate and peanut butter. It has a chocolate layer, a peanut butter layer, peanut butter butter cream, and chocolate ganache. This was made a few years before making the vegan jump.


When my brother was in college he loved margaritas, so one year I converted the margarita cupcake recipe into a cake recipe for him. He enjoyed it.



One of my mom’s favorite cakes is the Chocolate Raspberry Blackout cake from Vegan with a Vengeance. DSCN0476

Strawberry Lemonade Cake

Sometimes you have a cake in mind and you know how to make it come out perfectly. Sometimes you write a cute blog post about summer, sunshine, rainy days, and childhood to go along with the post.

I had the BEST intentions for my strawberry lemonade cake. The cake came out well. The icing left some to be desired, but I winged it and put it on the cake late because my parents were had some issues with their house (everything will be okay) and I wanted to go visit. I brought cake, because let’s be honest cake makes everything better.

This cake was supposed to be a 2 layer cake: a layer of fresh strawberries and lemonade butter cream to hold the 2 layers together and lemonade butter cream around the rest of the cake. However, I made 2 single layer cakes: one for me and my partner and one to bring to my parents.

Note: The frosting on this is a hot mess; I promise can make it better, but for winging it and applying it to a warm cake it wasn’t so bad (no recipe though, since I used the wing it technique).

Strawberry Lemonade Cake

For the Cake (adapted from vanilla cake from Chloe’s Kitchen)

    • 3 cups all purpose flour
    • 2 cups sugar
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 1 3/4 cups almond milk
    • 1 cup canola pil
    • 1/4 cup apple cider vinegar
    • 1/4 teaspoon vanilla extract (I bet this would be really good with lemon extract if you have it)
    • Zest of 2 lemons
    • 1 1/4 Fresh Strawberries, chopped

Preheat oven to 350F. Grease 2 9-inch round cake pans and put parchment paper in the bottoms.

In a large bowl mix all the dry ingredients.

In a separate bowl mix the wet ingredients, including lemon zest.

Add the wet to the dry and mix until just combined, being careful lot to over mix. Fold in chopped strawberries.

Pour into prepared baking pans and bake for 25 minutes or until golden brown and an inserted knife or toothpick comes out clean.

Allow to cool completely before decorating.


  • Use your favorite lemon frosting
  • Fresh Strawberries (sliced)

To Assemble

For 2 single cakes: Frost the cakes with lemon icing and garnish with sliced strawberries

For one 2 layer cake: Put butter cream on top of one cake and lay sliced strawberries on in a single layer. Place other layer on top and frost. I think it would be pretty garnished with some whole strawberries around the top.