Rich, moist, fluffy, and velvety Vegan Red Velvet Cake made with a classic vegan cream cheese frosting for the ultimate vegan cake!

Preheat your oven to 350 degrees F. Grease and flour two 9 inch cake pans and line bottom with parchment paper. Set aside.

In a glass, add the tablespoon of apple cider vinegar and room temperature soy milk together to curdle to form a buttermilk. Set aside.

In a large bowl, add whisk together your sugar, flour, cocoa powder, baking powder, baking soda and salt until combined.

Mix in your canola oil, apple sauce, vanilla extract, and red food coloring into your flour mixture. Mix until combined and smooth.

Divide your batter evenly between your two prepared cake pans. Bake for 25 minutes or until a toothpick inserted into the middle comes out almost clean.

Allow your cakes to cool for about 10 minutes and then remove them to completely cool on a wire rack. Allow to cool completely before frosting.

When ready, make your frosting by adding all of your frosting ingredients into the bowl of a stand mixer or using an electric hand mixer until smooth and well incorporated.

Spread over top of one cake, place the other cake on top and frost entire cake. Slice and enjoy!