Pineapple Red Velvet Dessert Bars

1. Heat your oven to 350 F and spray a 9×13 cake pan with vegetable spray.
2. Add non-dairy milk, cornstarch, ground flax seeds, chickpeas, and oil into the bowl of a food processor. Pulse until smooth, up to a minute or so.
3. 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, similar to a cookie dough. Press this into the bottom of your prepared 9×13 pan.
4. Rinse out your mixing bowl and dry it. Then pour the pineapple cake mix and the remaining half of the chickpea mixture into the bowl. Stir to combine. Again, you will have a thick batter. Gently press this layer over the top of the red velvet layer. It helps to get your fingers wet and press the pineapple batter evenly across the top.
5. Bake for 40 – 45 minutes. Remove from the oven and set aside to cool.
6. This cake is delicious as is, but you can prepare a simple drizzle topping by combining the drizzle ingredients in a small bowl. Stir to combine and then drizzle over the cooled cake.

Note: Both Duncan Hines Red Velvet and Pineapple Supreme cake mixes are what I refer to as “accidentally vegan” in that they don’t contain dairy products.