Vegan Zucchini Cake with Lemon Frosting

For the cake:

• 3 flax eggs 3 tbsp flax meal + 9 tbsp warm water
• 2 small zucchinis finely grated (about 2 cups grated)
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 3 tsp cinnamon
• 1 cup white sugar
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• Vegan butter to grease the cake pans

For the frosting:

• 1/2 cup vegan shortening
• 1/2 cup vegan butter I used Earth Balance
• 2 cups icing sugar
• Zest of 1 lemon
• Juice of one lemon ~3 tbsps
• 2-3 tbsp soy milk depending on how thick you like your frosting