Vegan Red Velvet Cake

1. Preheat the oven to 350°F (180°C). Spray three 6-inch cake pans (*see notes for different pan sizes) with non-stick spray and line the bottoms with circles of parchment paper. 2. Sift all purpose flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together. 3. Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk up to the 1 cup (240ml) line. Let it curdle into buttermilk. 4. Add the vegan buttermilk, oil, vinegar, vanilla extract and red gel food color and mix it into a batter. Don't overmix. 5. Divide the batter between the three prepared cake pans. 6. Bake for 20 minutes or until a toothpick inserted into the center of one of the cakes comes out clean. 7. Let the cakes cool in the pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting. 8. While the cakes are cooling, add the powdered sugar, vegan butter, lemon extract and 2 tablespoons lemon juice to the bowl of your stand mixer and starting at slow speed gradually increase speed until the frosting is thick and smooth. If needed add more lemon juice (see notes*).  9. If your cakes have domes, then use a sharp knife to level them. 10. When the cakes are completely cooled, frost and decorate.