Preheat the oven to 350F and grease two 8″ cake pans with coconut oil and a 1/2 tbsp each of flour.
In a large bowl, whisk together the flour, cacao powder, sugar, baking soda, and baking powder.
Add in the dairy free milk, maple syrup, dairy free yogurt or applesauce, flaxseed eggs, and vanilla extract. Mix together until there are no more clumps.
Melt the chocolate and pour into the batter. Mix together until thoroughly combined.
Divide the batter evenly into the cake pans and bake for 35-37 minutes, or until the toothpick comes out clean. Remove from the oven and allow to cool fully on a cooling rack before frosting.
When ready to frost, prepare the vegan vanilla buttercream according to the vegan vanilla buttercream directions. Once the buttercream is prepped, spoon about 3/4 cup of frosting into a separate bowl (this will be for the green frosting), and add in the beet powder to the large bowl. Whip the beet powder into the frosting until it’s thoroughly mixed.
In the small bowl, add in either matcha powder, or vegan yellow and blue food coloring and mix with a spoon until well combined.
Frost the cakes by spooning and smoothing about 1/2-2/3 cup of frosting onto the first layer, then 1/2 cup caramel sauce. Add the second layer on top of the first and frost with the remaining frosting.
In a piping bag with writing tip, spoon the green frosting into the piping bag and pipe “HAPPEE BIRTHDAE HARRY” onto the cake.
Slice and serve!
If using GF flour, add 1 tbsp cornstarch and sift together to resemble cake flour.
For flaxseed egg, combine 2 tbsp ground flaxseed with 6 tbsp water. Let sit for 5-7 minutes.