• Preheat oven to 350* F. Grease two 8-inch round cake pans with shortening or pan spray and insert a parchment circle into the bottom of each pan.
• In a large bowl, combine sugar, non-dairy milk, oil, applesauce and vanilla with a whisk.
  1 ½ Cup Granulated Sugar, 1 ¼ Cup Non-Dairy Milk, ⅔ Cup Canola Oil, ½ Cup Unsweetened Applesauce, 2 teaspoon Vanilla Extract
• Sift the gluten-free flour, cocoa powder, oat flour, baking powder, salt, xanthan gum, and baking soda together, then add them into the wet ingredients. Whisk well to form the batter. Whisk for about 1 minute.
  1 ½ Cups King Arthur Gluten-Free All-Purpose Flour, 14 tablespoon Dutch Processed Cocoa Powder, 2 tablespoon Oat Flour, 2 teaspoon Baking Powder, 1 teaspoon Kosher Salt, ½ teaspoon Xanthan Gum, ¼ teaspoon Baking Soda
• Divide the batter between the prepared cake pans. If you have a kitchen scale, it will be about 20 ounces per pan.
• Bake in a 350* oven for 29-31 minutes or until a toothpick inserted into the center of the cakes comes out clean.
• Allow to cool completely before frosting.

Make the Frosting

• Cream the vegan butter in the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand mixer. Add the shortening and cream once more until smooth.
  16 tablespoon Vegan Butter, room temperature, ½ Cup Vegetable Shortening
• Add the cocoa powder and mix until combined. Then add the powdered sugar into the bowl and mix on low until the sugar is just incorporated.
  5 Cups Powdered Sugar, Sifted, 1 Cup Dutch Processed Cocoa Powder, sifted
• Add the vanilla, then, while the mixer is running, add the non-dairy milk 1 tablespoon at a time and continue mixing until light and fluffy.
  2 teaspoon Vanilla Extract, 5-6 tablespoon Non-Dairy Milk

Stack and Frost the Cake

• Place a cake layer upside down on a cake board, cake plate or cake stand. Top the layer with about ¾ cup of frosting. Use an offset spatula or a butter knife to spread the frosting to the edge of the cake.
• Top with the remaining cake layer (upside down again) and frost the outside of the cake using the same offset spatula or butter knife.
• Add any additional toppings you desire and serve!