Vegan Red Velvet Cake With Cream Cheese Frosting

Adapted from a Christian Vegetarian Association Newsletter Authentic Taste -- and I've had it in the South! I think it could be made with less margarine in the batter with a little more applesauce for a lower fat content.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 cake

Ingredients

• 2 1⁄2 cups unbleached flour
• 1 1⁄2 cups  turbinado or other raw sugar
• 8  tablespoons margarine
• 1  cup soymilk
• 1⁄2 cup unsweetened applesauce
• 2  tablespoons  unsweetened cocoa powder
• 1 1⁄2 teaspoons baking soda
• 1  tablespoon lemon juice
• 1  teaspoon vanilla extract
• 1  teaspoon salt
• 1  teaspoon vinegar
• 2  ounces  vegan  red food coloring (or beet juice)
• 1  cup confectioners' sugar
• 8  ounces vegan cream cheese
• 8  tablespoons margarine
• 1  teaspoon vanilla
• 1⁄2-1  cup  vanilla soymilk

Directions

1. Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.
2. In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
3. Frosting:.
4. Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.