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Preheat oven to 180°C/ 160°C (fan forced) and line 12 hole muffin tin with paper cases
In a large bowl, cream together dairy free spread, vanilla essence, red food colouring and sugar with electric beaters. Beat until light and fluffy (approx. 2 minutes). Add eggs, one at a time, beating after each is added and then beat for further minute
In a large bowl, sift flour, cocoa and xanthan gum and ensure well combined
Add Vitasoy Soy Milky Lite and sifted dry ingredients to the beaten egg mixture. Mix with a wooden spoon and ensure well combined and no lumps
Fill each patty pan with red velvet cake batter to 2/3 full. Place in the preheated oven and bake for approx. 15 minutes, or until a skewer inserted into the centre comes out clean
Remove from oven and set aside to cool. Dust drinking chocolate on top, ice with chocolate icing, or decorate as desired
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