Vegan Red Velvet Cake with Chocolate Mousse Frosting recipes

Name: Vegan Red Velvet Cake with Chocolate Mousse Frosting recipes
Ingredients: 246g (1 cup) Roasted Beet Puree (see this post for instructions); 96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice); 60g (1/4 cup) Natural Red Food Coloring (I use Natures Flavors); 2 tsp Stevia Extract; 2 tsp Vanilla Extract; 2 tsp Butter Extract; 180g (3/4 cup) Firm Tofu Puree* (preferably organic); 120g (1/2 cup) Unsweetened Vanilla Almond Milk; 14g (1 tbs) Coconut Oil, melted (or any other neutral oil); 136g (1 cup) Sweet White Sorghum Flour; 120g (3/4 cup) Brown Rice Flour; 20g (1/4 cup) Regular Cocoa Powder (unsweetened); 1 tbs Baking Powder; 1/2 tsp Salt; 1 tbs Apple Cider Vinegar; 227g (1 cup) Vanilla Amande Yogurt (other yogurts will probably work); 180g (3/4 cup) Firm Tofu Puree*; 1/2 cup Unsweetened Vanilla Almond Milk; 1 tsp Vanilla Extract; 1 tsp Butter Extract; 1 tsp Stevia Extract; 8g (1 tbs) Dutch Process Cocoa Powder; 126g (6 scoops) Chocolate Brown Rice Protein Powder (I used SunWarrior)