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.