Ingredients

The following ingredients have 24 Servings
  • 1 cup dairy-free milk (I used almond milk)
  • 1 tablespoon corn starch
  • 1 tablespoon ground flax seeds
  • 1 can chickpeas (rinsed and drained)
  • ½ cup vegetable oil
  • 1 box Duncan Hines Red Velvet Cake Mix
  • 1 box Duncan Hines Pineapple Supreme Cake Mix

Instruction

  • Heat your oven to 350F and spray a 9X13 cake pan with vegetable spray.
  • Add milk, corn starch, ground flax seeds, chickpeas, and oil in the bowl of a food processor. Pulse until smooth, up to a minute or so.
  • Pour the red velvet cake mix into a mixing bowl. Now pour half the chickpea mixture into the bowl and stir to combine. You will have a thick batter, more similar to a cookie dough. Press this into the bottom of your prepared 9X13 pan.
  • Rinse out your mixing bowl and dry. Then pour the pineapple cake mix and the remaining half of the chickpea mixture. Stir to combine. Again, you will have a thick batter. Gently press this layer over the top of the red velvet layer. I find it helps to get your fingers wet and press the pineapple batter evenly across the top.
  • Bake for 40 - 45 minutes. Remove from the oven and set aside to cool.
  • This cake is delicious as is, but you can prepare a simple drizzle by combining 1 cup of powdered sugar and 1 - 2 tablespoons soy milk. I like to add a quarter teaspoon of vanilla extract. Stir to combine and then drizzle over the cooled cake.