For the Red Velvet Cake:

• Preheat the oven to 350°F
• Grease & parchment line your cake pan(s)
• First combine the flax meal with the hot water and whisk smooth, let it stand for 5 minutes to thicken
• Combine the vinegar with the plant milk to sour
• In a large mixing bowl combine the sugar with the oil, & vanilla extract and whisk smooth
• Add the flax paste and the soured milk and whisk smooth
• Sift all the dry ingredients into the sugar/oil mixture and whisk smooth again
• Add optional red food color to spike it up then pour into a greased and parchment lined 12" X 18" pan and bake in a preheated 350°F oven for approximately 25-30 minutes or until it is springy to the touch when you gently press the center
• If using 8" pans divide the batter evenly between both greased & parchment lined pans and bake for approximately 25 minutes, check with a toothpick to make sure it is done.
• Cool the cake in the pan and then cut out the heart shapes with a 4" heart cookie cutter, save the scraps for another project like Cake Pops or Red Velvet Truffles *links above in text
• Meanwhile prepare the 2 2 2 cream cheese icing recipe according to the instructions on that recipe post linked above
• Decorate the cakes as you like ~ watch the video tutorial for how to make the basket weave and the Russian piping roses decor