The directions are a bit misleading so I had to change a few things. Here is my corrected version
2 1/2 cups flour
1 1/2 cups brown sugar
1/2 cup vegan margarine
1 cup soymilk
1/2 cup unsweetened applesauce
2 tablespoon cocoa powder unsweetened
1 1/2 teaspoon baking soda
1 tablespoon of lemon juice
2 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon vinegar
2 ounces vegan red food coloring (or beet juice)
Preheat oven to 350 degrees and grease a cake mold.
In a cup pour the milk and add the lemon juice (I used vinegar). Let sit. This makes buttermilk.
In a small bowl mix together cocoa and food coloring to form a slight paste.
Cream together the margarine, sugar and then add the the applesauce, vanilla flavor, vinegar and cocoa paste.
Mix the salt, baking soda and flour together and add it to the creamed mixture. Add the buttermilk.
Pour batter into a greased cake pans and bake for 45 minutes or until toothpick comes out clean.
...I am pretty happy with it. The texture is moist and it has a rich cocoa flavor. I decided to double the cocoa powder amount, this is why my cake is dark brown instead of a more reddish color.