Instructions

1. Preheat oven to 350. Line two 8 or 9” round cake pans with parchment paper and set aside.
2. In a large bowl whisk together the gluten free flour blend, granulated sugar, salt, baking powder and baking soda.
3. In another bowl whisk together the dairy free milk, apple cider vinegar, warm water, flavorless oil and vanilla.
4. Pour the bowl of liquid ingredients into the bowl of the flour mixture and whisk until totally blended through. Scoop out 1/3 of the mixture into a small bowl and set aside. Divide the remaining batter evenly between 2 round cake pans.
5. Pour the 1 c. Mini Chips and the ¼ c. dairy free milk into a small microwave safe bowl. Microwave at 30 second intervals until melted through. Mix into the reserved cake mix until well blended.
6. Drop all over the top of batter filled cake pans and, using a small knife, swirl the mixture until it is just creating a pattern (if you swirl too much it won’t be a swirl anymore, just chocolate on top of vanilla!).
7. Bake at 350 for 35-40 minutes until cooked through. Cool about 30 minutes and then gently run a knife around the outside to loosen. Flip out the cake and cool completely.
8. To make the frosting use a hand mixer or stand mixer to whip the vegan shortening, powdered sugar and vanilla. Add the dairy free milk, tablespoon by tablespoon, until the frosting reaches a spreadable consistency.
9. Frost the middle layer of the cake and place the top directly over. Frost the outside entirely and decorate with flowers, if desired.