Preheat oven to 350.

Grease three 9 inch baking pans by melting about 3 tablespoons of vegan margarine (or butter if not vegan!) in the microwave and brushing it on the pans. Line pan bottoms with parchment paper (I use pre-cut parchment rounds).

Whisk the soy milk and vinegar quickly, and set aside for 15 minutes to let it curdle. Meanwhile mix all dry ingredients in a large bowl.

Add oil, food coloring, extracts to the soy milk and vinegar mixture. Whisk to combine, and fold wet ingredients into dry. Mix till well combined. A few small lumps is good.

Pour batter into the greased and lined cake pans. About 3 cups of batter per pan.

Bake at 350 for 35 minutes, until a toothpick inserted to the center comes out clean.

Let cool in pan for 20 minutes. Then flip cake out onto cooling racks to cool completely.

First prepare the stabilizer for the frosting (makes it not melt so fast): Boil hot water in a kettle. While boiling, add 2 teaspoons gelatin (1 packet) to 3 tablespoons cold water and whisk - the mixture will look like a sticky jelly. Add the hot boiled water (about 4 tablespoons is enough) and whisk until the jelly is all dissolved ~ about 1 minute.

Add 4 cups heavy whipping cream into a bowl.

Whisk using a hand or stand mixer until stiff peaks form. Add 1 teaspoon of vanilla as you whisk. If you choose to add sugar, you can add it in while you whisk. Make sure not to over-mix, do not want it to look "clotted" at the end, but rather just able to hold some peaks.

Add the stabilizer mixture once the cream starts to thicken.

Level each slice of red velvet cake with a cake leveler or a sharp serrated knife. To do so, cut the rounded top off.

Place first layer on a cake board (8 "), with a thin layer of frosting between the board and cake to stick it all together.

Place the second and third layers on, with frosting in between each layer. Flatten the frosting with a off-set spatula while spinning on your cake turn table.

Crumb coat cake and place in fridge for 30 min.

Frost the remainder of the cake, with your turn table and off-set spatula. You can also use a straight spatula here, but I prefer to use off-set ones in a large 10" size and a smaller 4.5" size since the off-set makes for better control as I frost.

Take a star tip, fill with rosting, and pipe on top of the cake. Fresh whipped cream frostings do not hold shape as well as buttercream, so it is best to choose a simpler design for these cakes.

Dust with powdered chocolate.

Add fondant carnation/peony/leaves and sprinkles to your liking. These flowers I made a head of time and put onto the cake as decoration. Sometimes when I have free time I make fondant+gum paste flowers and store them in a box to use for decorating cakes. It frees up a lot of time the day of!