Preheat oven to 350F.

Prepare two round cake pans by lining the bottom with parchment circles and greasing the sides.

Combine flax meal and water in a small bowl and let stand to thicken for at least 3 minutes.

In a large bowl, stir in zucchini, flax eggs, vegetable oil, vanilla extract, sugar and cinnamon until combined.

Sift in flour, baking powder and salt, mix until just combined.

Divide evenly between two prepared cake pans and use an angled spatula or a spoon to even out the batter. If you have them, use cake strips soaked in water to wrap around the cake pans to encourage even baking and a flat cake.

Bake for 35-40 minutes until a cake tester or toothpick comes out clean when poked in the middle.

Remove from oven and let cool. Turn over on wire rack and let cool before icing.

Prepare frosting by whipping shortening and butter until creamy. In another bowl, grate lemon zest into the icing sugar. Use your fingers to rub the lemon zest into the sugar to infuse the flavour into the sugar. Add icing sugar to creamed butter and shortening, then add in lemon juice and soy milk. Whip until fluffy.

Once your cakes have cooled, trim them to be flat (if you didn't have the cake strips I mean), then ice them with the cut sides facing inside, and the perfect, curved sides facing out. Ice them with a crumb coat and then frost normally OR just do my lazy naked cake icings like in the photos. You do you, folks.