Checking the ingredient list, everything here is naturally dairy-friendly already — cashews, coconut cream, coconut milk, and coconut oil do all the heavy lifting for richness, so there's nothing to dodge or dance around. This is a striking two-layer cake with a deep rosy-red crumb from beet powder and a touch of cocoa, built on a base of almond flour and tapioca starch for a tender, moist texture. The frosting is a blended cashew and coconut cream mixture, whipped smooth and chilled until it's spreadable and luxuriously thick, then swept over the top and sides in soft, bakery-style strokes. A hit of apple cider vinegar and coconut sugar in the batter keeps the crumb light while deepening that classic red velvet tang. Chilling the assembled cake before slicing helps every layer hold its shape, so you get clean, gorgeous slices with frosting to spare. It's a showstopper that fits neatly into a dairy free spread without asking you to sacrifice any of the drama.
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Place the drained cashews, coconut cream, maple syrup, lemon juice, vanilla powder, and salt in a high-speed blender or food processor. Blend on high, scraping down the sides as needed, until completely smooth and creamy with no visible cashew pieces, about 2–3 minutes. Transfer to a bowl, cover, and refrigerate for at least 1 hour until firm enough to spread.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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