• Preheat oven to 350°F/175°C. Spray two 8 or 9-inch round cake pans with vegetable spray. You can also place a piece of parchment paper at the bottom of the pans and spray the sides with vegetable oil.
• Combine in a large mixing bowl the flour, sugar, cocoa, salt baking soda, and cornstarch. Stir to combine.
  
• In a smaller bowl, combine the vegetable oil, water, vinegar, vanilla, and food coloring. Stir to combine.
• Pour the water mixture into the flour mixture and gently fold until just combined. Do not overmix.
• Pour the batter into prepared cake pans. Bake for 30–35 minutes until a toothpick inserted in the middle comes out clean.
• Allow the cakes to cool for about 10 minutes before inverting onto a plate. Allow cooling completely before frosting.

Vegan Cream Cheese Frosting

• Cream together the vegan butter and vegetable shortening in a mixing bowl using either a handheld mixer or a stand mixer with the paddle attachment. Cream for 1–2 minutes until light and fluffy. Add the vinegar and lemon juice and mix again for another minute.
  
• In a bowl combine the powdered sugar and salt. Whisk to combine. Add this to the butter mixture and mix on low until mostly combined, scraping down the sides of the bowl as needed. Add the vegan creamer, one tablespoon at a time, mixing in between each addition. Continue until you get a smooth, spreadable consistency.
• Once the cakes cool, use a serrated knife to slice a thin layer off the tops of the cakes to create a level surface. Reserve shaved cake shreds. Place one cake on a serving plate or cake stand. Top with a third of the frosting. Place the second cake on top and frost the top and sides of the cake. You'll need every last bit of the frosting, so be sure to use a spatula to get it all.
• Place shaved cake bits in a food processor and pulse until crumbly. Decorate the cake with red velvet cake crumbles.
• Allow the cake to set for about 30 minutes before serving. Use a cake keeper to cover the cake. It will keep at room temperature for up to 3–4 days, or in the fridge for up to 7 days. You can cut it into individual slices and freeze the slices. They will keep if properly stored for up to 2 months.