I just started watching “Upload”on Amazon. It’s a sci-fi comedy series set in a completely automated future in 2033 centering around Nathan Brown, a handsome and eccentric coder who meets his untimely death in a self-driving car accident. In this universe, in lieu of dying, people can choose to “upload” themselves and their memories online to an afterlife-like cloud game owned by super-corporation, Horizen. You essentially live in this afterlife universe where you can “buy” In-N-Out combo meals, talking therapy dogs, and live in elite lake view accommodations, with the appropriate funds, of course, and “live” amongst other fellow upload-ers and still communicate with the living (and have VR sex with them, too). Every uploader has a Horizen-employee handler “angel” that assists them whenever prompted. Nathan’s “angel” is Nora, a helpless romantic from New York who is falling for Nathan, hard. And it appears, Nathan might be falling for her, too, despite having a still-alive super-controlling girlfriend, Ingrid (who is solely responsible for Nathan’s account and honestly is just terrible). To avoid anymore spoilers, I won’t go into it anymore, but it’s definitely worth a watch.
Portland just experienced its first weekend of summer-like weather, and I’m just not ready for it. I’m still enjoying the mild 60s temps where I can wear a peignoir to bed, but still have a light blanket if needed. Just before we hit near 90-degree weather, I cooked up this rich chocolate zucchini cake with creamy two-ingredient chocolate frosting. I stan this cake and Nathan and Nora’s VR relationship.
Chocolate Zucchini Cake w/ Chocolate-Coconut Frosting
Yields two 9-inch cakes
Recipe by A Streetcar Named Devour
FOR THE CAKE
1 1/2 cups gluten-free flour blend
1/2 cup gluten-free almond flour
1/2 cup gluten-free oat flour
1/2 cup unsweetened natural cocoa powder
1/2 t baking soda
2 t baking powder
1/4 t salt
3 cups zucchini, grated (about 2 large zucchini)
1 cup coconut oil, melted
1 3/4 cup coconut sugar
4 flaxseed eggs (4T flaxseed + 10T water)
1/2 cup non-dairy yogurt
1 1/2t pure vanilla extract
1 cup non-dairy chocolate chips
Preheat oven to 325 degrees. Grease two 9-inch cake pans and dust with flour. Set aside.
Sift and combine all dry ingredients in a bowl and set aside.
Place grated zucchini in a blender and blend till creamy.
In a large bowl, cream the sugar and oil then add in the blended zucchini. Add in the flax eggs, yogurt and vanilla. Cream till fully incorporated.
Gradually stir in the dry ingredients without over-mixing. Fold in the chocolate chips.
Evenly distribute the batter into the two pans. Bake in the preheated oven for 40-45 minutes, depending upon your oven’s settings.
FOR THE FROSTING
1 cup whole-fat canned coconut milk
1 package (10 ounces) vegan chocolate chips I like these
1/2t kosher salt
Place the coconut milk and chocolate chips in a sauce pan over medium-high heat. Mix with a rubber spatula till completely melted and incorporated. Add in the salt. Place melted chocolate mixture into a bowl and allow to cool in the refrigerator. The frosting is ready to whip when it’s no longer pourable (from 1.5 to 2 hours).
Once the mixture is ready for whipping, place it in an electric mixer and whip till light and fluffy (about 5 mins). Frosting is ready to use (or lick from the spoon, your choice)!