• Preheat the oven to 350 °F (177 °C). Grease and flour a 12-cup bundt pan.
• Combine the milk and vinegar and stir well. Allow it to sit while you prepare the other ingredients.
  1 Cup (234 g) Non Dairy Milk, 4 teaspoons (16 g) Apple Cider Vinegar
• In a small bowl, mix the gluten free flour, cocoa powder, baking soda and salt. Set aside.
  2 ½ Cups (370 g) Gluten Free 1-to-1 Flour Blend, ¼ Cup (20 g) Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, 1 teaspoon Salt
• Add the butter and sugar to the bowl of a stand mixer. Beat on medium speed for 5 minutes. Scrape down the sides of the bowl.
  ½ Cup (113 g) Vegan Butter, 2 Cups (400 g) Sugar
• Add the oil and beat for 2 minutes more.
  ½ Cup (100 g) Oil
• Add in the vanilla and mix for 30 seconds.
  1 Tablespoon Vanilla
• Next, add the eggs one at a time, mixing for 30 seconds between each addition. Scrape down the sides of the bowl.
  5 Eggs
• Add the red food coloring and stir just until mixed.
  1 ounce Red Food Coloring
• With the mixer on the lowest speed, add half of the flour mixture followed by half of the milk. Repeat with the remaining ingredients. Stir until the dry ingredients are just incorporated.
• Transfer the cake batter to the prepared baking pan and let it rest at room temperature for about 10 minutes. Then bake in the preheated oven for 50-55 minutes. The top should spring back when gently pressed and the internal temperature should measure 200 °F (93 °C)
• Remove from the oven and cool for 10 minutes in the pan. Then turn out onto a wire rack to cool completely.

For the icing:

• Once the cake has cooled completely, combine all of the icing ingredients in a small bowl and whisk until smooth.
  3 ounces (85 g) Vegan Cream Cheese, 2 ¼ Cups (270 g) Powdered Sugar, 3 Tablespoons Plant Based Cream, ¾ teaspoon Vanilla
• Spread the icing over the cake as desired.