First preheat the oven to 350F and grease & parchment line 2-8" cake pans

For those who prefer the Box Cake Hack CLICK HERE & follow the instructions for the yellow cake recipe but YOU WILL BE USING THE RED VELVET BOX~ otherwise continue to the next step #3 for the scratch recipe

Prepare the scratch red velvet 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 prepare cake pans as evenly as possible

Bake immediately at 350F for approximately 20-30 minutes or until springy to the touch when gently pressed in the centers or a toothpick comes out with moist crumbs

While the cakes cool, prepare the cream cheese icing In a large mixing bowl with an electric mixer, cream the room temperature vegan butter on medium to high speed until light & fluffy~ I usually let this go for about 5 minutes

Add the sifted confectioners sugar and vegan lactic acid (*or apple cider vinegar if using) and mix on low speed until all is incorporated, then increase the speed to medium high and whip for 1 minute