Thank you for your help.

I decided to go with the ‘vegan chocolate cake recipe’ (plus an egg) — it was so yummy and very well received. The frosting is the best (I only had 70/100% chocolate chips so added 4T maple syrup for just the right sweetness).

I look forward to trying the zucchini version another time. Love all of your recipes!

Hi Cat, so glad you’re loving the recipes!
1-2. I haven’t tested those substitutions, so I can’t guarantee the results, but using 1 egg and yogurt instead of almond milk could work (regular milk would also work).
3. You shouldn’t squeeze the moisture out of the zucchini.
4-5. We haven’t tested this recipe as a layer cake, so I can’t guarantee the results. If you go for it, I would keep the measurements the same and divide the batter between 2 9-inch cake pans. I would start checking those cakes after 25 minutes in the oven.

Alternatively, our vegan chocolate cake recipe works great as a layer cake. Just double the recipe and bake in 2 8- or 9-inch cake pans. Hope this helps!

I want to make this cake for my birthday party.
1. Could I replace the flax seed and water with egg, and should it be 1 or 2 eggs?
2. Could I substitute 1 C of almond milk with 1 C of yogurt?
3. Shoudl I squeeze all the moisture out of the zucchini to avoid gummy, dense, or unbaked cake?
4. I need cake for 14 and would like to make it 2 layer. Could I increase all ingredients 1/2 and use 2 cake pans? Or do I need to make two cakes?
5. Does this cake have the structure to be a layer cake with a heavier frosting? thx!

Hi Brittney, I haven’t tried using a 1:1 GF blend here, but I think it would work well! We’ve had good results with other recipes using the King Arthur and Bob’s Red Mill blends.

Hi Monica, for a nut-free frosting, I’d suggest adding matcha to our cream cheese frosting or vegan frosting recipe. Hope this helps!

Hi Elizabeth, we haven’t made this recipe with homemade almond milk, so I can’t fully guarantee the results, but I think it would work great!

Sorry, looks like my question wasn’t clear. (facepalm) Do you make this exclusively with commercial almond milk? Or have do both homemade AND commercial work? I don’t do commercial almond milk and since it’s so different from homemade and baking is so persnickety, I just wanted to double check!

Thank you! (And apologies for the confusion.)

Hi Elizabeth – we’ve made it with commercial almond milk and it comes out great.