I have a nice vegan red velvet cake recipe as far as texture goes, but i feel that it is too heavy on the cocoa. I know i can drop the cocoa to one TBS, but i need something else to bump up the flavor. I want to bring out that buttermilk taste, and the soy milk/apple cider vinegar substitute just doesn't give enough tang. I am using vanilla, butter flavors right now, but it seems to need more.

any ideas? anyone try the Loran cream cheese flavor in a cake?