Gluten-Free, Vegan Triple Chocolate Zucchini Sheet Cake – Octofree

Ingredients

• 1 ¼ cup oat milk
• 1 tbsp apple cider vinegar
• 1 cup grated zucchini (measure when first grated, then squeeze out as much liquid as possible)
• ½ cup vegan, soy-free, nut-free butter, such as Soy-Free Earth Balance, melted in the microwave and brought to room temperature
• 1 ¾ cups sugar
• ½ cup packed brown sugar
• ¾ cup vegan, nut-free plain, unsweetened yogurt, such as Oatly
• 3 cups gluten-free one-to-one baking flour (such as Bob's Red Mill)
• 1 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 cup hot coffee
• ½ cup room temperature vegan, soy-free, nut-free butter, such as Soy-Free Earth Balance
• ¼ cup room temperature vegan, nut-free sour cream
• 1 cup vegan dark chocolate chips, such as Enjoy Life, plus more for topping
• 1 tbsp coconut oil
• 4-6 cups powdered sugar
• ¼ cup cocoa powder
• extra oat milk for thinning out the frosting if needed