First, make the cake. Preheat oven to 350F and spray two 6" round cake pans with nonstick baking spray.

In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.

In the bowl of a stand mixer, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar.

Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.

In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, and vanilla extract, and add them to the dry ingredients. Mix until combined.

Pour in the nondairy milk, and beat on medium-low until smooth and creamy. Add food coloring until you reach your desired color (I was generous as I was worried the color would fade with cooking!) Finally, gently fold in the chocolate chips.

Divide batter evenly among the 2 pans, and bake for 35-40 minutes until cake is set in the center and a toothpick comes out clean.

When the cakes are completely cooled, you can make the frosting. In the bowl of a stand mixer, beat the shortening, vegan butter, and vanilla extract together until completely smooth and creamy. Add in the powdered sugar, 1 cup at a time, until a thick frosting forms. Add in the salt. It is normal to need to add 1-2 tablespoon of milk to get the right consistency.

Transfer about ¼ of the frosting to a separate bowl, and add red food coloring until your frosting reaches the desired color.

To assemble the cake, divide the 2 cake layers in half to create 4 thin layers.

Place one cake piece on your cake stand or platter, and spread some white frosting on top. Repeat with all.

Next, cover the cake with a layer of white frosting for the crumb coat. Cover the cake, being sure to fill in any gaps between the layers. Use a bench scraper to remove any excess (remember we want this layer to be pretty thin).

Let the cake chill for 15-20 minutes so the crumb coat can solidify, then you can frost the "final" frosting! Cover the bottom ¼-1/3 of the cake with the red frosting, and the rest with white frosting. I used an offset spatula to blend a little between the red and white frosting to create the ombre effect.

Use the bench scraper and gently remove the excess frosting until the sides and top of the cake are nice and smooth.

Place the cake back in the fridge for 10-15 minutes before adding on the ganache.

To make the ganache, place about ½ cup of dark chocolate chips in a microwave-safe bowl. Add in a splash of nondairy milk, and microwave in 20 second intervals until smooth and creamy. Add more milk and keep stirring if the mixture is too thick.

Transfer your dark chocolate ganache to a squeeze bottle, and decorate the cake. Place the cake back in the fridge before decorating the top with frosting as you want the ganache to solidify.

Finally, use any extra frosting to decorate the top (or make another half batch). I used a 1M tip and piped in a circular motion to get the tall peaks of frosting. Finish the cake with sprinkles on top!