For the Red Velvet Cake
2 1/2 cups All Purpose Flour
1 1/2 cups Granulated Sugar
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 tablespoons Natural Unsweetened Cocoa Powder
1/2 cup Vegetable Oil
1 cup Almond Milk
2 tablespoons Flax Meal
3 tablespoons Hot Water
2 tablespoons Fresh Beet Juice
Red Food Color optional
1/2 teaspoon White Vinegar
1 teaspoon Vanilla Extract

For the Cream Cheese Icing:
1 tub Vegan Cream Cheese
4 tablespoons Earth Balance Buttery Sticks or any vegan butter
1 cup Confectioners Sugar
1/2 teaspoon Vanilla Extract

For the Vegan Buttercream:
3/4 cup Earth Balance Buttery Sticks
3/4 cup Hi Ratio Solid Vegetable Shortening
3 cups Confectioners Sugar
2 tablespoons Almond Milk
1 teaspoon Vanilla Extract
1/4 teaspoon