Prepare a rectangular baking tin with parchment paper and preheat your oven to 160C Fan.
In a jug pour your coconut milk and cider vinegar. Allow to sit together for 10 minutes.
In a large bowl place your flour, caster sugar, cocoa powder, xanthan gum, baking powder, bicarbonate of soda and salt. Mix together to combine.
Add to your bowl of dry ingredients your plant-based milk/vinegar mixture, oil, vanilla and red colouring paste. Mix these carefully together with a silicone spatula or metal spoon, ensuring no clumps of dry ingredients remain. Do this as quickly as you can – it’s a lot of mixture so it took me about 20-25 seconds.
Spoon/pour the mixture into your prepared baking tin, ensuring it’s evenly spread. Then place in the oven for about 50 minutes.
Remove from the oven once cooked (insert a skewer into the centre to check) and then leave to cool in the tin before lifting it out onto a flat surface.
Whilst your cake is cooling you can make your frosting. Using an electric hand whisk or an electric mixer mix together the Violife Creamy and the vegan butter / baking block. Do this until smooth and light.
Sieve in your icing sugar (about 100g at a time) mixing thoroughly between each addition. Once all the icing sugar is added your frosting is ready. You can keep it in the fridge until you need it.
Cut the edges off of your cake and crumble them (I just use my hands for this) – these will go on top of the frosting. If the edges of the cake aren't easy to crumble, chop them finely with a sharp knife.
Spread the frosting with a palette knife thickly all over your cake and then sprinkle with the red velvet crumb. Then slice into squares.
Enjoy!
