An eggless, dairy-free take on the Victorian classic!
Preheat your oven to 180°C/350°F (160°C/325°F if you're using a fan or convection oven). Grease, flour and line two 7-inch round cake tins with parchment paper. If using larger tins, you'll need to increase the ingredient quantities too as this is a fairly small cake.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
Add in the melted butter, soy milk, vanilla and vinegar. Mix well until you have a smooth batter.
Stir in the food colouring. You can add a little more if you want a stronger colour.
Divide the batter between your cake tins and bake for 15 minutes. Make sure that the cakes are cooked all the way through by inserting a toothpick through the centre. It will come out clean if the cakes are done.
Leave the cakes in their pans for 10 minutes to cool a little, then flip them onto a wire rack. Peel off the baking paper and let them cool completely.
Sandwich and cover the cakes with the cream cheese frosting. Let the frosting set before cutting into slices.