Vegan Red Velvet Cake

Preheat the oven to 180°C / 350°F / Gas Mark 4.
Grease and line 3 x 23cm cake tins with baking parchment. (Or two tins for two thicker layers).
In a large bowl mix the dry ingredients - cocoa powder, flour, caster sugar, baking powder and salt.
In a jug, mix the wet ingredients - plant milk, vegan yoghurt, oil and vanilla extract.
Pour the wet ingredients into the bowl and mix until smooth.
Add 1 teaspoon red food colouring and mix, then adjust adding a little more if you want a brighter cake.
Divide the cake mixture between your tins then bake for 18-20 minutes (or 20-22 for two thicker layers) until an inserted skewer or knife comes out clean.
Remove the cakes from the oven and leave to cool on a wire rack. If you can, the cakes are even softer and moister if you store them overnight in an airtight tin or container, to add the icing the following day.
To make the icing, mix all the ingredients together until pale and fluffy.
Layer up the cake with icing and smooth around the edges with a palette knife.