First prepare the cake batter by combining the ground flax seeds with hot water and whisk smooth

Let stand for at least 5 minutes to thicken to a paste

In a large bowl place the sifted flour, Baking Soda, Salt and Cocoa Powder together

In another bowl combine all of the wet ingredients including the sugar and the red food color whisk smooth

Add the flax paste and then the dry ingredients and whisk smooth

Pour the batter into the paper lined cupcake molds filling ¾ way to the top.

Bake immediately at 375° F for the first 10 minutes then lower the oven to 325°F and bake for another 10-15 minutes or until springy to the touch when gently pressed in the centers or a toothpick comes out with moist crumbs

While the cupcakes cool, prepare the cream cheese icing by mixing the sifted confectioners sugar with the vegan butter until smooth, add the vanilla extract, optional apple cider vinegar and then add the vegan cream cheese last and mix on low speed just until combined.

Be sure to mix by hand or you will get a soupy mixture, as vegan cream cheese has a tendency to break down very easily.

Refrigerate the icing until you are ready to ice cooled cupcakes