Step 1

Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.

Step 2

In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.

Step 3

In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.

Step 5

Pour the batter into the baking dish and bake for 30 to 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.

Step 6

Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least 20 minutes to firm up.