We love this red velvet cake recipe because it's extra moist and has vegan cream cheese frosting—yum! Celebrate Juneteenth, or any other special occasion, with this cake.

Red Velvet Cake with Vegan Cream Cheese Frosting

Preheat oven to 350 degrees. Spray and flour 2 (8-inch) round cake pans; set aside. Place cake mix, oil, water, and applesauce in a large bowl. Beat on low speed until combined. Beat at high speed 1 to 2 minutes or until smooth. Divide batter evenly between prepared cake pans. 

Bake 26 to 31 minutes or until toothpick inserted near center comes out clean. Remove cake from oven and cool 10 to 20 minutes on a wire cooling rack. Remove cake from pan and cool completely. 

Meanwhile, prepare Vegan Cream Cheese Frosting: Beat cream cheese and butter together until light and creamy. Slowly beat in powdered sugar and vanilla; do not overbeat. Frosting will be thick. 

Place cooled cake on a platter. Top with 1/3 of frosting. Layer remaining cake on top. Cover evenly with remaining frosting. If desired, sprinkle with red velvet cake crumbs. Store frosted cake in the refrigerator for up to 5 days. 