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This cake has a lot of secrets. Zucchini keeps it super moist. Instant espresso powder makes the chocolate taste more chocolatey, and apple cider vinegar helps add lift. Believe it or not, sugar isn't vegan unless it's processed accordingly. Look for organic sugar and check labels if you want to keep this cake strictly vegan.  

neutral oil, such as avocado or vegetable, plus more for pan

almond milk creamer or regular almond milk

shredded zucchini (from 1 small zucchini)

almond milk creamer or almond milk