Preheat oven to 350°F. Place paper baking cup in each of the muffin cups.
In a small bowl, mix flour, cocoa and salt. Set aside.
In a large bowl, beat the oil and sugar until the sugar is dissolved. Add the egg mixture and beat until mixed through.
Stir in food color and vanilla. Add the flour mixture and almond milk; mix until blended,
Finally beat in baking soda and vinegar until well blended.
Divide the batter evenly among the muffin cups, filling each about ⅔ full.
Bake for 22~25 minutes or until the toothpick inserted into the center comes out clean. Remove onto cooling racks and cool completely.