Current Size: 100%


ChocoZuke Qi'a Cake

Created by Chef Akasha
Found in: Snack, Dessert, Summer, Fall, Winter, Dairy free, Vegan, Nut free


Qi'a, zucchini and chocolate chips? Yup. Together, these three deliver a super moist and flavourful snack cake that's nutritious too. (You don't have to mention the zukes to the kids, by the way. Just cut 'em another slice.)



  • 1 &1/2 cups all-purpose unbleached flour
  • 1 & 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 & 1/2 teaspoons cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 3/4 cup canola oil
  • 3/4 cup hemp or buttermilk
  • 1&1/2 teaspoons pure vanilla extract
  • 1 &1/2 teaspoon finely grated orange rind
  • 2 cups shredded zucchini
  • 1 cup chocolate chips
  • 1/2 cup shredded unsweetened coconut
  • 3/4 cup Qi’a Apple Cinnamon Cereal


  1. Preheat the oven to 350°F. Spray an 8x8-inch square baking pan with cooking spray. Sift flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg into a large bowl.
  2. In a medium bowl, whisk the sugar and oil together. Whisk in the hemp milk and vanilla until emulsifies. Add liquid ingredients to dry ones with a rubber spatula, stirring enough to blend. Fold in the zucchini, coconut, Qi’a cereal, and chocolate chips, mixing only until combined.
  3. Transfer batter into prepared pan, smoothing to edges. Bake for 35-40 minutes or until springy to the touch and a toothpick inserted in the center comes out clean. Cool cake on a wire rack until room temperature. 

Chef Akasha

Akasha is a self-trained chef and artisan-style baker who has been cater­ing events in Los Angeles and other parts of the coun­try for over twenty years. She began her pro­fes­sional career at the Golden Temple, a now defunct but once pop­u­lar veg­e­tar­ian restau­rant in Los Angeles. It was in this kitchen that Akasha dis­cov­ered her pas­sion for mak­ing deli­cious dishes with good-for-you ingre­di­ents. After the Golden Temple she became Michael Jackson’s per­sonal and con­cert tour chef. AKASHA is her first restau­rant ven­ture, the result of a vision she has had for many years. Her cook­book HOLLYWOOD DISH includes tales of Hollywood’s 100-year pas­sion for organic foods and healthy lifestyles and sto­ries of her favorite cook­ing expe­ri­ences: mak­ing hol­i­day din­ners for Billy Bob Thornton, cater­ing par­ties for Pierce Brosnan, pro­duc­ing events at the Sundance Film Festival, and work­ing as a pri­vate chef for Barbra Streisand. She lends her time and exper­tise to groups such as Share Our Strength, Environmental Media Association, Common Threads and Pediatric Aids. She has appeared on The Food Network (The Best Thing I Ever Ate), Access Hollywood, Entertainment Tonight, Planet Green, and nation­wide news programs.