Vegan Milkshake


being a senior in high school, college app season has just ended. i’ve got 11 in, so now i must wait.

to keep myself from going insane, i’ve been busy with friends, school, photography, and modeling.

unfortunately, something other than the wait has tipped me over the edge. i recently moved, and had to live without a kitchen. hey, I love eating out, but a girl’s gotta cook. now that the oven is in, you can catch me making batch after batch of berlinerkranser, rum blondies, and éclairs at 10pm. good times.


in these days of attempting to balance laziness with ambition (and hunger), i recreated sam of so beautifully raw’s vegan milkshake. it was a game changer.

Vegan Milkshake

serves one


  • 1 1/2 cup non-dairy milk and/or coconut cream
  • 1 frozen banana
  • 1/2 tsp vanilla
  • 2-3 tbs unsweetened cocoa powder
  • 1 tbs sugar or honey  
  • cinnamon to top

method of preparation:

blend and top with cinnamon.

yup. that’s it.


Classic Yellow Cake with Fudge Frosting

lately i’ve been obsessing over pictures of simple, aesthetic cakes.

11pm? cakes.

grocery shopping? cakes.

watching tv? cakes.

waiting for a cake in the oven? cakes.

these are the kinda cakes one could say are “too pretty to die”, to which i would respond “gimme”, while grabbing the nearest eating utensil.


anyways, the story behind these cakes is otherwise quite simple. one was a birthday cake for my gal nia, the sweetest, most sincere woman i know, and the other was for selena, who flat out asked me for a cake. that kind of honesty is attractive, and because she is also the kindest human being ever born, i just had to make her one.


sadly, i couldn’t get any photos of the cut cake, there was simply no time before it was devoured. that’s fine with me though, i take it as a compliment. all the photos i was fortunate enough to get were taken from 9-11pm, and 6-6:30am. thank god for raw files and natural light, amiright?

Classic Yellow Cake with Fudge Frosting

makes one 9″4-layer cake (i made two 9″ 2-layer cakes, but cake recipes are so customizable, any pan will do but the number of layers will differ)

recipe adapted from acozykitchen



  • 4 1/2 cups cake flour
  • 1 1/2 tbs baking powder
  • 1 tsp salt
  • 1 1/2 cup unsalted butter, room temperature
  • 3 cups granulated sugar
  • 1 tbs vanilla extract
  • 9 large egg yolks
  • 2 1/4 cups  whole milk

chocolate fudge frosting-

  • 2 1/4 cups unsalted butter, room temperature
  • 6 1/2 cups confectioner’s sugar, sifted (may be increased for added stiffness)
  • 3/4 cup unsweetened cocoa powder, sifted
  • 2 tsp vanilla extract
  • 3/4 tsp salt
  • splash of whole milk
  • 8 ounces semisweet chocolate, melted and cooled



preheat oven to 350*F and prepare 4 9″ cake pans with butter and a light dusting of flour.

whisk together flour, baking powder, and salt. set aside.

in another bowl, beat butter until smooth. add sugar, and beat until light and fluffy, a few more minutes. add vanilla and egg yolks, one at a time, and beat until well incorporated, scraping down the sides as necessary.

slowly add in flour mixture, alternating with milk. do not over mix.

evenly divide between prepared cake pans and bake for 25-30 minutes, or until a toothpick from the center comes out clean. let cool for 15 minutes before inverting.

for the frosting-

beat butter until smooth, then gradually add confectioner’s sugar, cocoa powder, and salt.  add vanilla and splash of milk, mixing until fluffy and smooth. fold in chocolate.


when layers have completely cooled, level them and place the one that will be the bottom layer on a serving plate. spread a layer of frosting on top then place the next layer over it. repeat with the other layers and use remaining frosting to cover the outside of the cake*.

*i like more rustic-looking cakes (if that’s even a thing), so i created swirl patterns on the top of the cake and created the ribs on the side by dragging a spoon (an offset spatula would be perfect) gently up the sides, one row after another. i also garnished the cakes with dried flowers i had laying around. i loved the way they turned out!


Simply Chocolate Cake with Buttercream Frosting

Well folks today was one of those days. One of those leave-me-alone-so-I-can-eat-my-chocolate-cake-and-watch-a-horror-movie kinda days. Then cry a bit. 

But cake always helps. 


There’s nothing too special about this cake- it’s not vegan, or made with zucchini, or even whole-wheat flour. But, it’s a pretty darn good cake. Just ask my neighbors! One friend is both gluten and dairy free, but she still ate a slice, saying it was “worth it”. Boy, was it worth it.



A cake like this can make anyone’s day. So make someone’s day today with a slice of this! 

~adapted from addapinch~
Serves 10

Ingredients for the cake: 

2 cups unbleached, all-purpose flour

2 cups unbleached cane sugar

3/4 cup unsweetened cocoa powder

2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 tsp expresso powder

1 cup milk, room temp. or warmed

1/2 cup coconut oil (melted)

2 medium eggs

2 teaspoons vanilla extract

1 cup boiling water

Ingredients for the buttercream: 

1 1/2 cups butter (3 sticks), softened not melted

1 cup unsweetened cocoa powder

3 1/2 cups confectioners’ sugar (original recipe called for 5, but I found 3 1/2 was enough. Add more for extra sweetness and stiffness.) 

1/2 cup milk

2 tsp vanilla extract

1/2 tsp expresso powder

Method of preparation: 

Preheat oven to 350*F. Grease two 9′ cake pans with oil and a circle sheet of parchment on the bottom. If using side levelers, begin soaking them in water. 


Mix all dry ingridients in a large bowl. 

With your mixer on medium, add in wet ingridients except for boiling water. 

One well incorporated, carefully pour in boiling water on a reduced speed. Mix for another minute to bring air into the mixture. 

Distribute batter evenly between both pans and bake for 30-35 minutes, checking for doneness with a toothpick. 

Allow cake to cool for 10 minutes, then remove from pan and let sit until cooled off fully. 

Meanwhile, start the frosting by creaming together the butter and cocoa powder in a medium bowl. 

Add in sugar and milk a bit at a time. 

Mix in vanilla and expresso powder. 

Use 1/2 the frosting to frost the first level of the cake and then place the second layer atop the first. Gently push down starting from the middle of the cake, outwards. Use the rest of the frosting to frost the top. 

Serve with a smile. 


Re-Vamped Vegan Chocolate Mug Cake

Yaaaas. It’s finally here! Vegan, chocate-chip spotted, and quicker to make than ever! I’ve been dreaming about making a cake, then remembered this ‘ol recipe from last year. And boy am I (and dad + staci) glad that I did.

This super cute “mug cake” tales only 40 seconds to bake! Perfect for an I-want-cake-but-don’t-wanna-bake scenario. Also, you don’t have to sacrifice your diet- with agave/honey to sweeten, unbleached flour, and coconut oil as ingredients, you can feel good about eating it. And chocolate = endorphins and antioxidants, right? That’s my rationale, and I’m sticking to it.

I’ve got more awesome news!!! The blog now has email, Instagram, + Pinterest accounts! Now you can see all my foodie adventures and sneak peaks of recipes. On Instagram, I’m Justagirlwithaknife, and on Pinterest, Agirlwithaknife. Plus, the email is

It’s pretty cool.

But enough about media- I want cake.

Serves Two ❤️


6 tbs unbleached all-purpose flour

2 tbs + 4 tsp unsweetened cocoa powder

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp cinnamon

6 tbs warm non-dairy milk (I use almond milk)

3 tbs melted coconut oil

1 tsp vanilla extract

3 tbs agave/honey

2 tbs semi-sweet chocolate chips (non-dairy if needed)

Vanilla ice cream to top

Method of Preperation:

Mix together dry ingridients- except the chocolate chips- in a small bowl with a fork (yay!).

Stir in wet ingridients.

Fold in chocate chips.

Divide the batter between two coffee cups and microwave them one at a time for ~40 seconds- no more!

Top with ice cream and serve.

Speckled Chocolate Mousse 

The long search for a perfect chocolatey dessert, that also makes you feel super fancy, has come to an end. I searched Pinterest for hours, my fingers nearly fell off after all that scrolling. I dreamt of the perfect recipe, thinking after every meal, I could be eating decadent, fluffy, pudding-like chocolate mousse right now. But I wasn’t. Until now.

That’s right, after obsessing over it for days, I finally have a recipe! And it’s easy! The only catch- it has to chill overnight. Well, at the very least, 3 hours. Trust me, I searched and searched for a recipe that did not have to chill, but all that was in vain. Let’s take a moment now to mourn.


Better? Me too. Now, you are probably thinking “Enough already! Show me the recipe!”

And just because I’m nice, I’ll give it to you.
~Recipe adapted from this one~

Serves 5

2 medium eggs

1/4 cup sugar

2 1/2 cups heavy whipping cream (a medium carton)

1 cup semi-sweet chocolate chips

Method of Preparation:

Beat eggs and sugar together for 3 minutes. Be sure the volume has at least doubled.

Warm 1 cup of the cream in a sauce pan, stirring often.

Pour into the egg mixture slowly, with your mixer on low. Pour back into sauce pan and heat for 5 minutes, constantly stirring. It should get thicker as the eggs cook. Don’t let it boil!

Turn heat to low and stir in chocolate until melted. Cover and chill for at least three hours, preferably overnight.

When ready, beat remaining cream into a thick whipped cream.

Stir in the egg-chocolate mixture from the fridge, and whip until desired consistancy, about 3 minutes on medium-high.

Pipe or scoop into cute cups and serve cold!


Keeps airtight in fridge for ~3 days

It will get less stiff as time goes on, but whipping it back to shape works like a charm!

Add some chia seeds as a topping for a healthy crunch, or mix in and let soak for the night to get a chia-chocolate-mousse-pudding-thing-of-awesomeness!

Black Bean Brownies- nailed it! 

Black. Bean. Brownies. Oh yes. 


What? They’re gluten and dairy free too? All while tasting delicious?

Yes. Boom. Mind blown. 

These brownies are amazing, even for the normal kind. I might just like them better. I should bake more to make a clear decision. Sensible, right?

If you’ve never had black bean brownies before, I beg you, try these! Don’t take my word for it- make some for yourself! 

~Recipe based on this one~


1 15oz can of black beans, rinsed

1/4 cup unsweetened cocoa powder

3 medium eggs

3 tbs coconut oil

1/2 cup sugar

1 tsp vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup semi-sweet chocolate chips 

Method of Preparation:

Preheat oven to 350 degrees Fahrenheit. Grease a 6×8 inch pan with coconut oil.

Blend the black beans in a blender/food processor until smooth. Add in cocoa powder, eggs, and coconut oil, then mix until smooth once more. Pour in the rest of the ingredients, except for the chocolate chips, and blend until smooth.

Pour batter into prepared pan then sprinkle chocolate chips over the top and bake for 30 to 35 minutes.  


Vegan Chocolate-Zucchini Bunt Cake

Have you noticed a trend here?


Chocolate. Chocolate is prevalent in most sweets I make.  As Isa Moskowitz wisely says in my favorite vegan cookbook, Isa Does It, how do people know that it is chocolate that mimics feelings of love? Perhaps its love that mimics the feeling of eating chocolate. I think the latter is correct…


With all that chocolate, the zucchini is hardly noticeable. But, there is just enough in the cake to make you feel better about eating said piece of cake.  This is the kind that will have you sneaking little bites throughout the day, letting the morsels melt in your mouth. Its vegan too, so no harm can be done, right?


-This recipe is slightly adapted from the one in the cookbook Isa Does It –


2 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup granulated sugar

1 cup unsweetened applesauce

3/4 cup almond milk (room temp.)

1/2 cup melted coconut oil + extra to grease

1 tbs. vanilla extract

2 cups shredded zucchini

3/4 cup chocolate chips/chunks


Preheat the oven to 350 degrees F. and generously grease a 12-cup bunt pan. In a large bowl, mix together the flour, cocoa powder, baking powder and soda, and salt. Then add the sugar and mix well. Making a well in the center of the dry ingredients, pour in the apple sauce, milk, oil, and vanilla. Use a whisk to mix the liquids together in the well, then incorporate it into the dry mixture. Once incorporated well, fold in the shredded zucchini and chocolate chips. Pour into the bunt cake pan and bake on the middle rack for 45-50 minutes. The cake will be denser and less dry then most, so a knife in the middle should come out only somewhat clean. Let it cool for 10+ minutes and then invert onto a cooling rack until the cake is completely cooled.

P.S.- Bet you guys did not notice in the photos, but when inverting the cake, only half came out! This was the first time I’ve made a bunt cake, so next time, I’ll use more oil. If the same happens to you, don’t be discouraged- its the taste that counts! Oh, and don’t mind the eaten piece…