For the Vegan Zucchini Cake, beat the egg substitute, sugar, vanilla sugar, cinnamon and oil until creamy, mix with the nuts, flour and baking powder.
Squeeze the zucchini properly and stir into the batter. Spread on a greased tray and bake at 200 degrees for about 30 minutes.
Spread the warm vegan zucchini cake with jam and let it cool. Spread with liquid chocolate.
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