Vegan Red Velvet Layer Cake With Vanilla Cream Cheese Frosting | Foodtalk

Ingredients

• ½ cup (110g) vegetable oil or melted vegan butter
• 1 ½ cups (290g) granulated sugar
• 1 cup (230g) plain non-dairy yogurt, unsweetened plain or vanilla-flavored, room temperature
• 1 tbsp pure vanilla extract
• 1 cup dairy free milk, like almond milk
• 1 ½ tbsp apple cider vinegar, or white vinegar
• 2 ½ cups (320g) all-purpose flour
• 3 tbsp (16g) unsweetened cocoa powder
• 2 tsp (8g) baking powder
• ½ tsp (3g)baking soda
• ½ tsp salt
• ½ tsp cream of tartar, optional (see notes)
• 2-4 tsp red food coloring, adjust to preference (or use beetroot powder)
• 3 tbsp (43g) softened salted vegan butter, like Country Crock Plant Butter or Earth Balance
• ½ cup + 1 tbsp (135g) softened vegan cream cheese, I like Follow Your Heart or Trader Joes
• 2 tsp vanilla bean paste, or sub vanilla extract
• 1 ¾ - 2 cups (195-260g) powdered sugar, adjust to taste
• ¼ tsp salt
• Optional: 1 tsp lemon juice