To Make the Batter:

1. Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature can impact the finished product.
2. Combine flax meal and water thoroughly in a small measuring cup or bowl.  Set aside.
3. Combine the plant-based milk and 2 tbsp of white vinegar in another small measuring cup.  Set aside.
4. In a medium bowl, combine the flour, natural cocoa powder, baking soda, and kosher salt.
5. Sift the flour/cocoa powder mixture into a large bowl.
6. Place the room-temperature plant-based butter and oil in a large bowl or the bowl of your stand mixer.  Mix on lowest speed until smooth and combined.
7. Slowly add the sugar and mix on medium speed until the mixture is light and fluffy.
8. Add half of the flax mixture and mix until incorporated.  Add the second half of the flax mixture, scraping  the bowl as needed
9. Add vanilla, red food coloring, and vinegar and mix on lowest speed until fully combined, scraping the bowl as needed to make sure that the color is mixing uniformly.
10. Add half of the flour/cocoa powder mixture and mix on low speed until combined. (30-45 seconds)
11. Add all of the milk mixture and mix on low speed until combined.
12. Add the second half of the flour/cocoa powder mixture and mix on lowest speed until almost combined.  Stop mixing just before the mixture is fully together.
13. Using a rubber spatula, fully scrape the sides and bottom of the bowl and mix gently until the batter has a silky texture.
14. Thoroughly grease and flour a 10-12 cup bundt pan and place the batter in the pan.

To Bake the Cake:

1. Bake the bundt cake at 325°F for 60-70 minutes, or until an instant-read thermometer reads 210°F-215°F.  My preferred internal temperature is 212°F.  Alternately, the cake is done when a toothpick inserted into the center comes out with just a few crumbs.
2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Vanilla Simple Syrup:

1. Combine sugar, water, and salt in a small saucepan.
2. Warm the mixture over medium heat, whisking constantly, until the mixture comes to a boil and the sugar is completely dissolved.
3. Remove from the heat and add the vanilla extract.
4. After allowing it to rest for ten minutes, invert the cake on a cooling rack and carefully remove the bundt pan.
5. Using a pastry brush, brush the simple syrup over the entire cake.
6. Allow the cake to cool completely (2-3 hours).

To Make the Vanilla Glaze:

1. Add confectioner’s sugar, 3 tbsp of plant-based milk, salt, and vanilla to the mixing bowl.
2. Mix on low speed until the glaze until completely smooth.  Scrape the bowl as necessary.
3. Final glaze should have the consistency of thick honey.
4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.