For the cake batter, combine the sugar, salt, vanilla extract, oil and milk in a large mixing bowl and whisk smooth.

Sift the flour, beet root powder, cocoa powder, baking powder and the egg replacer together then add it to the liquids in the mixing bowl.

Whisk smooth then divide the batter evenly between your greased & parchment lined cake pans

Bake immediately in a preheated 350°F oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out clean, or better yet when they are springy to the touch when you gently press the centers CLICK HERE FOR MORE INFO

Cool cakes in the pan until you can safely touch them with your fingers then flip onto a cooling rack to cool the rest of the way

Meanwhile to prepare your ermine buttercream, combine the flour, salt & sugar together in a medium heavy bottom sauce pot over medium - high heat.

Whisk together and let the flour "toast" for about 2 minutes whisking to prevent burning on the bottom.

Add the room temperature plant milk whisking constantly to smooth

Bring the custard to a boil whisking constantly

Once it starts to bubble gently, remove it from the heat add the vanilla extract and then pour into onto a large plate and cover it directly on the surface with plastic wrap or parchment paper to prevent a "skin"

Cool in the refrigerator while you whip the vegan butter to fluffy.

Add the cooled (be careful this is not the slightest bit hot or you will have a melted butter!) custard to the whipped buttercream 1 heaping tablespoon at a time, whipping on medium the entire time until it is all incorporated.

Ice cake as shown in the video.

For making the *optional red velvet balls to go on topCLICK HERE