Preheat the oven to 180°C and grease and line 2 x 7 inch round cake tins with baking paper and cooking spray.

In a small bowl combine white vinegar and dairy free milk. Milk will split which is fine. Set aside.

In a medium bowl, whisk together plain flour, cocoa powder, bicarbonate of soda, and baking powder.

In a large bowl, whisk together canola oil, sugar and vanilla until combined.

Slowly add the dry ingredients to the oil and sugar mixture, alternating with the milk until batter just comes together. Add a little of the red gel food colouring and mix through until you get the desired colour, again making sure you do not overmix.

Pour the batter evenly into the prepared cake tins and bake for 30 minutes or until a skewer when inserted in the centre comes out clean. Remove from the oven and let cool for 10-20 minutes in the pan before turning out onto a wire rack to cool completely.

Once the cakes are cool, prepare a batch of vegan cream cheese frosting and assemble the cake. If the cakes have domed in the oven, gently level the tops using a large serrated knife. Place a small amount of frosting on a cake plate/stand and place the first layer down. Cover with a thick layer of frosting before placing the second layer on top, upside down to ensure you have a flat top. Cover the top of the cake with another thick layer of frosting. To decorate, I crumble up the scraps of cake left over after levelling and sprinkle around the top.

Keep in the refrigerator until ready to serve.