• Preheat the oven to 350°F (180°C). Line three 6-inch round pans with parchment paper. Grease the pans with cooking spray. Set aside.
• In a large mixing bowl, combine apple cider vinegar and almond milk. Set it aside for 10 minutes to curdle.
• Whisk in the remaining wet ingredients: canola oil, red food coloring, and vanilla extract.
• In another large mixing bowl, sift flour and cocoa powder. Then, whisk in caster sugar, salt, baking soda, and baking powder. Set aside.
• Pour the wet ingredients into the dry, and whisk to incorporate until the ingredients are combined nicely. Don't over-whisk, or the cake will be dense.
• Divide the batter evenly into the three round pans.
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool down on a rack completely before frosting.

Frosting

• In a large bowl, or stand mixer bowl, add the softened vegan butter and softened vegan cream cheese and beat until creamy and fluffy.
• Add powdered sugar and vanilla extract and beat on medium-high speed, adding a few tablespoons of almond milk if the frosting is too dry or thick, beating until the frosting is light and fluffy. Don't overbeat or frosting split.

Assembling Red Velvet Cake

• Use a long sharp knife to level up each cake layer. Keep the top of the cake layers to crumble into pieces and use as a decoration on top of the frosted cake.
• Place one layer of cake on a large serving plate, add a third of the batch of frosting in the center of the cake and use a spatula to spread the frosting all around the cake. It's ok if it drips on the sides.
• Top up with the second red velvet cake layer, add another batch of vegan frosting, and repeat the same action, with the last layer of cake, using the remaining frosting to spread all around the cake.
• Decorate with leftover cake crumb that you set aside after levelling up the cake layers.

Storage

• Store the cake in an airtight cake box in the fridge for up to 4 days or freeze and thaw the day before serving.