Vegan Red Velvet Cake

For the cake:

• 260 g self-raising flour (2 cups)
• ½ Teaspoon baking soda
• 1 Tablespoon unsweetened cocoa powder
• 150 g caster sugar (¾ cup)
• 135 g Vegan butter, melted after measuring (½ cup + 1 tablespoon)
• 240 ml unsweetened soy milk (1 cup)
• 2 Teaspoons vanilla extract
• 1 Teaspoon apple cider vinegar (sub white vinegar)
• ¼ Teaspoon Red gel food colouring* (I use PME as it's vegan-friendly)

To frost:

• 1 tub Betty Crocker cream cheese style frosting
• OR 1 Batch Vegan cream cheese frosting